Description
Beef Stir-Fry with Vegetables and Rice
Ingredients:
400g beef strips (sirloin or flank steak)
2 medium carrots, julienned
1 cup green peas (fresh or frozen)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp vegetable oil
1 clove garlic, minced
1/2 tsp ginger, grated
1 tsp sesame seeds (for garnish)
2 cups cooked jasmine rice
Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Prepare the Beef: Season the beef strips with a pinch of salt and black pepper. Heat vegetable oil in a skillet or wok over high heat. Add the beef and sear for 2-3 minutes until browned. Remove and set aside.
2. Cook the Vegetables: In the same pan, add garlic, ginger, carrots, and peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
3. Make the Sauce: In a bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Pour the mixture into the pan with the vegetables. Stir well until the sauce thickens.
4. Combine: Return the beef to the pan and toss to coat everything evenly with the sauce. Cook for an additional 1-2 minutes.
5. Serve: Plate the stir-fry over a bed of warm jasmine rice. Garnish with sesame seeds and fresh parsley or cilantro.
#QuickStirFry
Step-by-Step Guide
Follow these detailed steps for a perfect stir-fry every time. First, ensure all ingredients are prepped and within reach, as cooking happens quickly. Slice the beef thinly against the grain for tenderness. Julienne the carrots into uniform matchsticks. Mix your sauce and cornstarch slurry in separate bowls before heating the wok. Heat your wok or large skillet over the highest heat until it’s very hot, almost smoking. Add the oil, swirling to coat the surface. Sear the beef in a single layer without crowding, working in batches if necessary, to achieve a good brown crust. Remove the beef, then immediately add the aromatics (garlic, ginger), followed by the harder vegetables like carrots. Add quicker-cooking vegetables like peas last. Once veggies are tender-crisp, give your sauce a final stir and pour it into the center of the wok. Let it bubble and thicken for 30 seconds before tossing everything together with the beef.
Serving Suggestions
This versatile stir-fry pairs beautifully with more than just jasmine rice. For a low-carb option, serve it over cauliflower rice or zucchini noodles. You can also wrap it in crisp lettuce leaves for healthy lettuce wraps. To turn it into a hearty noodle bowl, substitute the rice with cooked lo mein or rice noodles. For a complete meal, add a side of egg drop soup or a simple cucumber salad with a rice vinegar dressing.
How-to Summary
In short: Prep all ingredients. Sear beef in a very hot wok and set aside. Stir-fry garlic, ginger, and vegetables until tender-crisp. Add a pre-mixed sauce of soy, oyster sauce, sesame oil, and cornstarch slurry to thicken. Return beef to the wok, toss to coat, and serve immediately over rice with garnishes.
Frequently Asked Questions
Can I use a different protein? Absolutely. Chicken breast, shrimp, tofu, or tempeh are excellent substitutes. Adjust cooking times accordingly, as shrimp cooks much faster than beef.
My sauce didn’t thicken. What went wrong? Ensure your cornstarch slurry is well-mixed right before adding it. The sauce needs to come to a simmer or boil to activate the cornstarch’s thickening power.
Can I make this ahead of time? You can prep the ingredients and sauce separately 1 day in advance, but for best texture, stir-fry just before serving. Leftovers will keep for 3 days in the fridge.
What other vegetables can I add? Broccoli florets, bell peppers, snap peas, mushrooms, and baby corn are all great additions. Add harder veggies first and softer ones (like spinach) at the very end.
Is there a substitute for oyster sauce? For a vegetarian version, use mushroom stir-fry sauce or hoisin sauce mixed with a little extra soy sauce.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding too much at once steams the food instead of searing it. Cook in batches if needed.
- Using Cold Meat: Pat the beef dry and let it come close to room temperature for a better sear.
- Underseasoning the Beef: Season the beef strips generously with salt and pepper before cooking to build flavor from the inside.
- Stirring Constantly: Let the beef sit undisturbed for a minute when first added to the hot pan to develop a flavorful crust.
- Using Bottled Minced Garlic/Ginger: Freshly minced garlic and grated ginger provide a far superior, brighter flavor.
Conclusion
Mastering this Beef Stir-Fry with Vegetables and Rice unlocks the fundamentals of quick, healthy, and flavorful cooking. The key lies in preparation, high heat, and the balance of savory sauce with fresh ingredients. It’s a customizable blueprint for endless weeknight meals. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish that comes together faster than takeout. Enjoy the process and the delicious results!