Description
A quick and flavorful Beef Stir Fry with Rice featuring tender strips of beef, crisp-tender vegetables, and a savory, slightly sweet sauce — all served over fluffy steamed rice. Perfect for busy weeknights or meal prep!
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)
Instructions
-
Prepare the Beef
Slice the beef thinly against the grain. Toss with 2 tablespoons soy sauce, cornstarch, and sesame oil. Let marinate for 10-15 minutes. -
Prepare the Vegetables
Julienne the carrots, slice the green onions, and mince the garlic and ginger. -
Make the Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, 1/4 cup water, and sugar or honey. -
Cook the Beef
Heat 1 tablespoon oil in a hot wok or skillet. Stir fry the beef in batches, about 2-3 minutes per batch. Transfer cooked beef to a plate. -
Stir Fry Vegetables
Add remaining oil to the pan. Stir fry carrots for 1-2 minutes, then add garlic and ginger and cook for 30 seconds. Add green onions. -
Combine Everything
Return the beef to the pan. Pour in the sauce and stir to coat. Cook for 1-2 minutes until sauce thickens. -
Serve
Spoon the stir fry over steamed rice and garnish with sesame seeds if desired. Enjoy!