Asian-inspired · Weeknight dinner
Stir-Fry Beef and Vegetable Rice Bowl
Tender soy-marinated beef stir-fried with crisp vegetables and a savory oyster-sesame sauce over jasmine rice.
4servings20 minprep15 mincookHigh heatstir-fry
From Dianne's kitchen
A colorful quick dinner
Have every ingredient chopped before heating the pan—stir-frying moves quickly.
The result is savory beef, crisp vegetables, and a glossy sauce over warm jasmine rice.
What you'll need
Ingredients
For the beef
- 1 pound flank steak or sirloin, thinly sliced
- 2 tablespoons dark soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- ½ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- ½ teaspoon salt
- Black pepper
For the stir-fry
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup snap peas or green beans
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- ½ cup water
- 2 teaspoons cornstarch
- 1 teaspoon red pepper flakes, optional
- 3 cups cooked jasmine rice
- Scallions and sesame seeds, for garnish
Step by step
Instructions
- Marinate beef with the listed marinade ingredients for 15–20 minutes.
- Heat a wok or large skillet over high heat. Stir-fry beef in 1 tablespoon oil for 2–3 minutes; remove.
- Add remaining oil, garlic, ginger, onion, bell pepper, carrot, broccoli, mushrooms, and snap peas. Stir-fry 3–4 minutes until crisp-tender.
- Return beef to the pan. Whisk oyster sauce, soy sauce, water, cornstarch, and sesame oil, then pour in.
- Toss 2–4 minutes until the sauce thickens. Serve over rice with scallions and sesame seeds.
Dianne's kitchen tip
Prep first
Keep the vegetables vibrant by cooking over high heat and serving as soon as the sauce thickens.