Description
A quick and delicious meal featuring savory beef and colorful peppers stir-fried with rice.
Ingredients
Scale
- 3 cups cooked rice (preferably cold, leftover rice)
- 250 g (8 oz) beef steak, sliced thin
- 1 red bell pepper, sliced
- 1 green bell pepper or jalapeño slices (optional for spice)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 egg (optional for extra richness)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp black pepper
Instructions
- Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.
- Cook the beef: Heat 1 tbsp oil in a large wok or skillet over high heat. Add the sliced beef, season lightly with salt and pepper, and stir-fry until browned (2–3 minutes). Remove beef from the pan and set aside.
- Stir-fry the vegetables: Add the remaining 1 tbsp oil. Add garlic and stir for 10 seconds. Add red pepper and green pepper/jalapeño and stir-fry for 1–2 minutes until slightly softened.
- Add rice and egg: Push veggies to the side. Crack 1 egg into the pan and scramble quickly (optional step). Add the cold rice and break it apart with a spatula. Stir-fry everything together.
- Add beef and sauce: Return the cooked beef to the pan. Pour the sauce over the rice. Toss well until everything is evenly coated and heated through.
- Serve: Top with chopped green onions and extra sliced peppers.
Notes
- Using cold, leftover rice helps prevent the rice from becoming mushy.
- Feel free to adjust the spice level by adding more or less jalapeño.
- This dish can be customized with other vegetables as desired.
- Prep Time: 10 min
- Cook Time: 12–15 min
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg