Easy Beef Stir Fry with Rice

Welcome to Myriad Cooking, where we simplify delicious meals! Get ready to discover the ultimate beef stir fry with rice that rivals your favorite takeout. This recipe helps you achieve tender, flavorful beef, all with an authentic Chinese restaurant taste. It is a quick weeknight meal solution, perfectly paired with fluffy rice, making dinner a breeze for busy parents and beginners alike.

Why You’ll Love This Beef Stir Fry

This incredible beef stir fry with rice is about to become your new kitchen hero. You will love how simple and satisfying it is to create.

• Velvety Tender Beef: Learn the secret Chinese velveting technique for incredibly soft, melt-in-your-mouth beef every time.

A guide to Chinese velveting explains that this technique involves marinating meat to tenderize it, often with cornstarch, resulting in a smooth texture. Learn more about the Chinese velveting technique.

• Flavor-Packed Sauce: Enjoy a rich, savory sauce that is perfectly balanced with sweet and umami notes, clinging beautifully to every ingredient.
• Quick & Easy: This entire dish comes together in under 30 minutes, making it ideal for busy weeknights without sacrificing flavor.
• Healthy & Customizable: Load it up with your favorite colorful vegetables for a nutritious and vibrant meal tailored to your taste.
• Better Than Takeout: Master homemade stir fry that is so good, it will have everyone asking for seconds.

Easy Beef Stir Fry with Rice

This recipe guides you through making a restaurant-quality beef stir-fry at home. Featuring tender beef, crisp vegetables, and a savory sauce, it’s a quick and flavorful meal perfect for any weeknight.

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Prep Time 40 minutes mins

Cook Time 7 minutes mins

Total Time 47 minutes mins

Course Dinner, Main Course

Cuisine Asian-inspired

Servings 4 servings

Calories 159 kcal

Equipment

• Bowl
• Colander
• Large non-stick pan or wok
• Knife

Ingredients

  

Main Ingredients

• 7 oz / 200 g beef rump steak or flank or any other quick cooking steak cut
• 1/2 tsp baking soda / bi-carbonate soda for velveting
• 2 tbsp soy sauce light or all-purpose (NOT dark soy)
• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine OR Mirin
• 1 tsp white sugar
• 1/2 tsp sesame oil toasted (brown) not untoasted (yellow)
• Pinch white pepper substitute with black pepper
• 3 tsp cornstarch / corn flour
• 1/2 cup water separated
• 1 1/2 tbsp peanut oil
• 1 garlic clove finely minced with a knife
• 1/2 small onion sliced (yellow, brown or white)
• 1/2 red capsicum / bell pepper sliced into 7mm / 1/3″ thick slices
• 1 small carrot peeled, halved lengthwise and sliced thinly on the diagonal
• 2 bok choy cut leaves from stems, cut thick stems lengthways to make them all roughly the same width
• 2 green onion cut into 1.5″/3cm pieces, firm white end separated from soft green parts
• Steamed white rice
• Sesame seeds optional

Instructions

 

Instructions

• Place beef in a bowl, sprinkle with baking soda, and toss to coat evenly; set aside for 20 minutes.
• Rinse beef under tap water in a colander to remove baking soda, then pat off excess water.
• Prepare the sauce by mixing ingredients, using 1 1/2 tablespoons to coat the beef, then adding cornflour and water to the rest.
• Heat peanut oil in a large non-stick pan or wok over high heat, then quickly stir-fry onion and garlic for 10 seconds.
• Add the beef to the pan and cook until it turns light brown, ensuring it is not fully cooked through.
• Incorporate capsicum, carrots, bok choy stems, and the white parts of green onions; stir-fry for 1 minute.
• Pour in the prepared sauce and stir continuously until it begins to bubble and quickly thickens.
• Add bok choy leaves and green onion tops, tossing for 30-60 seconds until wilted and the sauce becomes glossy, coating all ingredients.
• Serve the stir-fry immediately with steamed white rice or cauliflower rice, garnished with sesame seeds if desired.

Notes

Velveting beef with baking soda ensures tenderness; do not exceed 20 minutes. Soy sauce should be light or all-purpose, not dark soy. Chinese cooking wine can be substituted with Mirin. White pepper can be replaced with black pepper. Serve with steamed white rice, or use cauliflower rice for a low-carb alternative.

Keyword beef stir fry with rice, Chinese beef stir fry, easy beef stir fry

Ingredients

Gather your ingredients to create this fantastic beef stir fry with rice. Fresh components are key for the best flavor.

For the Beef

• 7 oz / 200 g beef rump steak or flank: Choose a quick-cooking steak cut for tender results.
• 1/2 tsp baking soda / bi-carbonate soda: This is our secret velveting agent for super soft beef.

For the Stir Fry Sauce

• 2 tbsp soy sauce, light or all-purpose: Provides the savory base. Avoid dark soy sauce, as it is too strong.
• 1 tbsp oyster sauce: Adds a rich, complex umami depth.
• 2 tbsp Chinese cooking wine (Shaoxing): Essential for authentic flavor. Mirin also works.
• 1 tsp white sugar: Balances the savory notes.
• 1/2 tsp sesame oil, toasted (brown): Gives a wonderful nutty aroma. Use toasted, not untoasted.
• Pinch white pepper: Adds a subtle warmth. Black pepper is a suitable substitute.
• 3 tsp cornstarch / corn flour: Thickens the sauce to a perfect glaze.
• 1/2 cup water, separated: Used to thin and mix the sauce.

For the Stir Fry

• 1 1/2 tbsp peanut oil: Ideal for high-heat stir frying due to its high smoke point.
• 1 garlic clove: Finely minced for aromatic flavor.
• 1/2 small onion: Sliced for sweetness and texture.
• 1/2 red capsicum / bell pepper: Sliced into 7mm / 1/3″ thick pieces for color and crunch.
• 1 small carrot: Peeled, halved lengthwise, and sliced thinly on the diagonal.
• 2 bok choy: Cut leaves from stems; cut thick stems lengthwise for even cooking.
• 2 green onion: Cut into 1.5″/3cm pieces, separating the firm white end from soft green parts.

To Serve

• Steamed white rice: The classic pairing for this delicious meal.
• Sesame seeds (optional garnish): Adds a lovely finishing touch.

Notes & Substitutions

• Beef: You can also use sirloin, tenderloin, or other quick-cooking steak cuts. Slice them thinly against the grain.
• Tenderizing: Adjust baking soda slightly for other proteins; chicken or pork might need a little less.
• Soy Sauce: Always use light or all-purpose soy sauce. Dark soy sauce is primarily for color and too intense for this recipe.
• Cooking Wine: If you do not have Chinese cooking wine (Shaoxing), Mirin, dry sherry, or even chicken broth make good substitutes.
• Oyster Sauce: Look for vegetarian oyster sauce alternatives if you avoid shellfish.
• Vegetables: Feel free to swap in your favorites like broccoli florets, mushrooms, snow peas, or snap peas.
• Shortcut: For ultimate simplicity, try an all-purpose stir fry sauce like “Charlie” to make this an even quicker dish.

Equipment

You only need a few basic kitchen tools to make this easy beef stir fry with rice.

• Large wok or non-stick pan: Essential for achieving high heat and even cooking.
• Sharp knife: For precise slicing of beef and vegetables.
• Cutting board: To keep your workspace tidy and safe.
• Mixing bowls: For marinating beef and preparing the sauce.
• Whisk or spoon: For combining sauce ingredients smoothly.
• Measuring cups and spoons: To ensure accurate ingredient amounts.

Instructions

Follow these simple steps for a perfect beef stir fry with rice every time. Precision is key for the best results!

1. Velvet the Beef

• Slice beef thinly against the grain, about 1/4-inch thick. This ensures maximum tenderness.
• Toss beef in a bowl with the baking soda. Use your fingers to coat each piece as evenly as possible.
• Marinate the beef for 20 minutes. Do not exceed this time, as longer exposure can make the beef mushy.
• Rinse beef thoroughly under cold tap water in a colander. This step removes all traces of the baking soda.
• Pat beef dry with paper towels to remove excess water. This helps the beef sear rather than steam.

2. Prepare the Stir Fry Sauce

• Combine the soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper in a medium bowl. Whisk until sugar dissolves.
• Measure out 1 1/2 tablespoons of this sauce mixture. Add it to the bowl with the velveted beef and toss to coat lightly. Set aside.
• Add cornstarch to the remaining sauce mixture in the bowl. Whisk until it is completely lump-free.
• Add 1/2 cup water to the sauce mixture. Whisk well again until everything is fully combined and smooth.

3. Stir Fry the Dish

• Heat oil in your large non-stick pan or wok over high heat until it just begins to smoke. High heat is crucial for stir frying.
• Sauté onion and minced garlic for just 10 seconds. You want them fragrant but not browned.
• Add marinated beef to the hot wok. Cook, stirring frequently, until the beef changes color from red to light brown, but do not cook it through completely. Remove the beef from the pan and set it aside.
• Add carrots, capsicum, bok choy stems, and the white parts of the green onions to the same wok. Stir fry for 1 minute until they are crisp-tender and vibrant.
• Return beef to the pan with the vegetables. Give the prepared sauce a quick whisk, then pour it over everything. Stir constantly as it starts to bubble; it will thicken quickly, coating all ingredients.
• Add the bok choy leaves and the green parts of the green onions. Toss for another 30 seconds to 1 minute, just until the leaves wilt and the sauce becomes thick and glossy, glazing the beef and vegetables perfectly.
• Remove from heat immediately to prevent overcooking the vegetables and ensuring the sauce remains a good consistency.

Pro Tips & Troubleshooting

Achieving perfect stir fry every time is simple with these pointers.

• High Heat is Key: Always maintain high heat in your wok or pan. This creates that essential smoky flavor and prevents steaming.
• Don’t Overcrowd: Cook the beef in batches if your pan is not large enough. Overcrowding lowers the pan temperature and steams the meat instead of searing it.
• Velveting Time: Stick to 20 minutes for velveting the beef. Exceeding this can lead to an undesirable texture.
• Perfect Sauce: Always stir the cornstarch slurry well just before adding it to the pan. Cornstarch settles quickly.
• Crisp-Tender Veggies: Cook vegetables just until they are vibrant and slightly tender, retaining a bit of crunch. Overcooked vegetables become soggy.
• Prevent Watery Stir Fry: Ensure your pan is hot enough and you are cooking quickly. Excess moisture leads to a watery sauce.
• Adjust Flavor: Always taste your sauce before adding it to the wok. Adjust seasoning with more soy sauce for saltiness or sugar for sweetness, as needed.

Serving, Storage & Variations

This delicious beef stir fry with rice is incredibly versatile and stores well.

• Serving: Serve your homemade stir fry immediately over freshly steamed white rice for the best experience. The hot rice perfectly absorbs the flavorful sauce.
• Garnish: For an extra touch, sprinkle with toasted sesame seeds before serving. They add a pleasant texture and nutty aroma.
• Low Carb Option: Substitute traditional white rice with cauliflower rice for a lighter, low-carb meal. It still soaks up all the wonderful flavors.
• Storage: Store any leftover beef stir fry in an airtight container in an airtight container in the refrigerator for up to 3-4 days.

For more information on safe food storage practices, consult the Food Safety and Inspection Service.

• Reheating: Reheat gently on the stovetop or in the microwave. The sauce may thin out slightly upon reheating; you can rethicken it with a small cornstarch slurry if desired.
• Freezing: This dish freezes well for up to 2 months. Be aware that vegetables may become a bit softer, and the sauce might thin out when reheated from frozen.
• Gluten-Free: Easily make this recipe gluten-free by swapping regular soy sauce for tamari or a certified gluten-free soy sauce.
• Protein Variations: Feel free to use chicken, pork, or shrimp instead of beef. Adjust velveting time slightly for different proteins.
• Vegetable Medley: Get creative with your veggie choices! Add sliced mushrooms, snap peas, broccoli florets, or even water chestnuts for extra crunch.

Nutrition

Enjoying this beef stir fry with rice is a tasty way to get a balanced meal. The nutrition values below are estimated per serving, excluding the rice.

FAQ

Got questions about making this fantastic beef stir fry with rice? We have answers!

Conclusion

You now have the skills to create a flavorful, tender beef stir fry with rice right in your own kitchen. This recipe delivers restaurant-quality results at home, proving that delicious, authentic meals do not need to be complicated. It is a versatile, quick, and satisfying dish that truly shines when paired with your favorite fluffy rice. Give this recipe a try and share your delicious creations with us!