Name: Beef Stir Fry with Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g flank steak or sirloin, thinly sliced against the grain; 2 tablespoons soy sauce (plus 2 tablespoons for the sauce); 1 tablespoon cornstarch; 1 teaspoon sesame oil; 2 medium carrots, julienned or thinly sliced; 3 green onions, sliced into 2-inch pieces; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons oyster sauce; 1/4 cup water; 1 teaspoon sugar or honey (optional); 2 tablespoons neutral oil (vegetable or canola); Cooked white rice, for serving; Sesame seeds (optional, for garnish)

When I want something quick, satisfying, and full of flavor, Beef Stir Fry with Rice is always at the top of my list. It’s one of those dishes that feels both comforting and exciting at the same time. The tender strips of beef soak up the savory sauce while the vibrant vegetables add crunch and freshness — all served on a bed of fluffy steamed rice. Best of all, it comes together in less than 30 minutes, making it ideal for busy weeknights.

I first started making this dish after trying various versions at my favorite Asian restaurants. I loved how the simple combination of ingredients created such a bold flavor profile. After some experimentation in my own kitchen, I’ve landed on this recipe that balances savory, sweet, and umami with just the right texture and color. Now, it’s a staple in my home — and I think you’ll love it too.

Why You’ll Love This Beef Stir Fry with Rice

This Beef Stir Fry with Rice hits all the right notes:

Quick and easy: Ready in under 30 minutes from prep to plate.
Customizable: Use your favorite veggies or whatever you have on hand.
Healthy and balanced: Protein, vegetables, and rice make it a complete meal.
Family-friendly: Even picky eaters love this flavorful dish.
Great for meal prep: It reheats beautifully for lunches or dinner later in the week.

What Kind of Beef Should I Use?

When it comes to making a delicious Beef Stir Fry with Rice, the cut of beef really matters. I prefer using flank steak or sirloin because they are both tender and cook quickly. The key is to slice the beef very thinly, against the grain — this helps create tender, melt-in-your-mouth bites. If you want a more budget-friendly option, top round or skirt steak also works well, though it may require a quick marinade to help tenderize the meat.

Options for Substitutions

One of the reasons I love stir fry recipes is their flexibility. Here are some simple ways you can adapt this Beef Stir Fry with Rice to suit your pantry or dietary needs:

Protein: Substitute chicken, shrimp, or tofu if you don’t have beef on hand.
Vegetables: Swap in bell peppers, snap peas, broccoli, mushrooms, baby corn, or zucchini — whatever you like or need to use up.
Sauce: If you’re out of soy sauce, try tamari (for gluten-free) or coconut aminos.
Rice: Serve it over brown rice, jasmine rice, or even cauliflower rice if you’re watching carbs.
Sweetener: A touch of honey or maple syrup can replace sugar in the sauce.

Ingredients for This Beef Stir Fry with Rice

Every ingredient in this dish plays an important role in building flavor and texture. Here’s what you’ll need and why:

Beef (flank steak or sirloin)
The star of the dish — thin slices of tender beef that soak up the sauce and stay juicy.
Soy sauce
Adds deep umami flavor and a salty balance to the dish.
Oyster sauce
Brings a slightly sweet, rich depth of flavor that elevates the sauce.
Garlic
Essential for a fragrant, savory base.
Ginger
Adds warmth and brightness to the stir fry.
Carrots
Offer a slight sweetness and crunch to balance the tender beef.
Green onions
Provide a fresh, sharp contrast and a pop of color.
Sesame oil
A finishing oil that gives the dish a nutty, aromatic quality.
Cornstarch
Helps thicken the sauce and gives the beef a silky coating.
Cooked white rice
The perfect base to soak up the flavorful stir fry sauce.
Sesame seeds (optional)
For a subtle crunch and finishing touch.

Step 1: Prepare the Beef

Start by slicing your beef very thinly against the grain. This ensures each piece is tender when cooked. Toss the beef slices in a bowl with soy sauce, cornstarch, and a touch of sesame oil. Let it marinate while you prepare the vegetables — even 10-15 minutes makes a difference.

Step 2: Slice the Vegetables

Peel and cut the carrots into thin matchsticks or angled slices. Slice the green onions into 2-inch pieces. Mince your garlic and ginger. Having everything prepped ahead of time makes stir frying a breeze, as it all cooks very quickly.

Step 3: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, a splash of water, and a pinch of sugar or honey if desired. This sauce will coat everything and bring the dish together.

Step 4: Cook the Beef

Heat a large wok or skillet over high heat. Add a little oil and swirl to coat the pan. Stir fry the beef in batches to avoid overcrowding — cook just until browned and nearly cooked through, about 2-3 minutes. Transfer to a plate.

Step 5: Stir Fry the Vegetables

Add a touch more oil to the pan and stir fry the carrots for about 1-2 minutes. Add the garlic and ginger and cook for another 30 seconds until fragrant. Toss in the green onions and stir fry briefly.

Step 6: Combine Everything

Return the beef to the pan, pour in the prepared sauce, and toss everything together. Let it cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables.

Step 7: Serve

Spoon the beef stir fry over steamed rice. Sprinkle with sesame seeds if using. Serve hot and enjoy!

How Long to Cook the Beef Stir Fry with Rice

One of the best things about this dish is how quickly it comes together:

Beef: 2-3 minutes per batch — thin slices cook very fast.
Vegetables: 2-4 minutes total, depending on how crisp-tender you like them.
Final stir with sauce: about 1-2 minutes.

Altogether, once you start cooking, the stir fry portion takes roughly 10 minutes. Add in a few minutes for prepping the ingredients and cooking your rice ahead of time — you can easily have dinner on the table in under 30 minutes.

Tips for Perfect Beef Stir Fry with Rice

Slice against the grain: This is crucial for tender beef. Look for the direction of the muscle fibers and slice perpendicular to them.
Use a hot pan: Whether it’s a wok or large skillet, preheat it well so the beef sears quickly and stays juicy.
Don’t overcrowd the pan: Cook the beef in batches to avoid steaming and ensure a nice sear.
Prep everything first: Stir fry cooking goes fast — having all your veggies and sauce ready before you start makes it seamless.
Thicken the sauce: The cornstarch marinade helps thicken the sauce naturally when you add it to the hot pan.
Customize the veggies: Add quick-cooking veggies like snap peas or bell peppers for more color and texture.

Watch Out for These Mistakes While Cooking

Even though Beef Stir Fry with Rice is simple, a few common mistakes can affect the outcome:

Overcrowding the pan: Too much beef at once will steam it instead of giving you that delicious sear. Always cook in batches.
Beef sliced too thick: Thick pieces take longer to cook and can turn out tough. Keep slices thin and even.
Skipping the marinade: The soy sauce and cornstarch marinade adds both flavor and tenderness — don’t skip this quick step.
Cooking vegetables too long: You want crisp-tender veggies, not soggy ones. Stir fry them quickly over high heat.
Not preheating the pan: Starting with a cold pan leads to uneven cooking. Make sure your pan is hot before adding ingredients.

What to Serve With Beef Stir Fry with Rice?

This dish can easily stand alone, but if you want to round out the meal or serve it for a gathering, here are some delicious options:

Steamed Dumplings

A perfect little appetizer or side to complement the savory beef.

Egg Rolls

Crispy on the outside and flavorful inside, they pair beautifully with stir fry.

Miso Soup

A light, comforting soup that balances the meal.

Asian Cucumber Salad

Cool and refreshing with a slight tang — great contrast to the rich stir fry.

Pickled Radish

Adds a pop of acidity and crunch.

Kimchi

For those who like a spicy, fermented side — it works really well with this dish.

Edamame

Lightly salted and steamed, these make an easy and fun side dish.

Stir-Fried Bok Choy

Simple, garlicky greens to add some extra veggies to your plate.

Storage Instructions

Beef Stir Fry with Rice stores wonderfully, which makes it a great choice for meal prep or leftovers:

Refrigerator: Store the stir fry (beef and veggies) in an airtight container in the fridge for up to 4 days. Keep the rice in a separate container to maintain the best texture.
Reheating: Reheat the stir fry in a skillet over medium heat or in the microwave until warmed through. If the sauce has thickened too much, add a splash of water or broth to loosen it up.
Freezing: While you can freeze it, fresh stir fry is always better. If you do freeze it, let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 4 servings):

Calories: ~450-500 kcal
Protein: ~30-35 grams
Carbohydrates: ~40-45 grams (including rice)
Fat: ~18-20 grams
Fiber: ~3-5 grams
Sugar: ~5-7 grams
Sodium: Varies depending on soy sauce brand; typically ~800-1000 mg

Note: Nutritional values can vary based on exact ingredients, portion sizes, and brands used.

Frequently Asked Questions

How do I keep the beef tender?

Slice the beef thinly against the grain and marinate it with soy sauce and cornstarch. Cooking it quickly over high heat also helps it stay tender.

Can I use frozen vegetables?

Yes! Just make sure to thaw and pat them dry first so they don’t release too much water into the pan.

What kind of rice works best?

I prefer jasmine rice or long-grain white rice, but you can also use brown rice or even cauliflower rice if you want a lighter option.

Can I make this gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free.

How spicy is this recipe?

As written, it’s not spicy. If you like heat, add some chili flakes, sliced red chilies, or a splash of sriracha.

Can I make it ahead of time?

Yes, it keeps very well in the fridge for up to 4 days and reheats beautifully. Great for meal prep!

What’s the best pan to use?

A wok is ideal, but a large nonstick skillet or stainless steel pan works too — just be sure to preheat it well.

Can I double the recipe?

Definitely! Just be sure to cook the beef in batches so it still sears nicely instead of steaming.

Conclusion

Beef Stir Fry with Rice is one of those dishes that proves how easy and satisfying home cooking can be. With just a few simple ingredients and quick steps, you can whip up a flavorful, colorful meal that everyone will love. Whether you’re cooking for a busy weeknight dinner or prepping lunches for the week, this recipe is versatile, customizable, and always delicious.

Give it a try — and feel free to make it your own with your favorite veggies or a little extra spice. I’m sure it’ll become one of your go-to recipes, just like it has for me.