Stir Fry Rice & Beef

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Servings: 6 Difficulty: Advanced
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A quick and savory weeknight dish featuring tender beef strips and crisp vegetables in a sweet and tangy sauce.
Stir Fry Rice & Beef recipe image
Stir Fry Rice & Beef recipe image
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Stir Fry Rice & Beef

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1041.2

Description

This Stir Fry Rice & Beef is a comforting, home-style meal that combines tender sirloin slices with crisp green bell peppers and onions. The dish is tossed with fluffy extra-long grain rice and coated in a unique, homemade sauce made from ketchup, sugar, and vinegar, offering a perfect balance of sweet, tangy, and savory flavors. Its an excellent choice for busy weeknights when you need something satisfying and fast. The high heat of the wok ensures the beef stays juicy while the vegetables retain their crunch. Serve immediately for the best texture and flavor.

Ingredients

Directions

  1. Slice the sirloin into thin strips, approximately 1 inch in length.
  2. Cut the onion into wedges and slice the green bell pepper into thin strips, discarding the seeds.
  3. Heat 1 tablespoon of vegetable oil in a wok over high heat.
  4. Add the beef strips and minced garlic to the hot wok.
  5. Stir-fry the beef and garlic until the meat is browned and tender, about 5 minutes.
  6. Remove the cooked beef and garlic from the wok and set aside.
  7. Heat the remaining 1 tablespoon of oil in the wok over medium-high heat.
  8. Add the onion wedges and bell pepper strips to the wok.
  9. Stir-fry the vegetables until they are tender-crisp, about 2 minutes.
  10. Return the cooked beef and garlic to the wok with the vegetables.
  11. Add the cooked rice to the wok and mix with the beef and vegetables.
  12. In a separate saucepan, combine the ketchup, sugar, and vinegar.
  13. Bring the sauce mixture to a boil, then reduce heat and simmer for 15 minutes until slightly thickened.
  14. Pour the warm sauce evenly over the rice, beef, and vegetable mixture in the wok.
  15. Toss everything together until well coated and heated through.
  16. Serve the stir fry warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1041.2kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 7.9g40%
Cholesterol 168.0mg57%
Sodium 1125.5mg47%
Total Carbohydrate 117.3g40%
Dietary Fiber 3.0g12%
Sugars 45.8g
Protein 74.8g150%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use day-old rice that has been chilled, as it is drier and less likely to become mushy when stir-fried.

You can substitute the sirloin with flank steak or tenderloin for a different texture. Ensure the meat is sliced against the grain for maximum tenderness.

Feel free to add other vegetables such as carrots, broccoli, or snap peas for extra nutrition and color.

If you prefer a spicier dish, add a teaspoon of chili flakes or sriracha to the sauce mixture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore moisture.

The sauce can be prepared ahead of time and stored in the refrigerator for up to a week.

Keywords: beef, stir fry, rice, chinese, quick dinner, weeknight meal, sirloin, vegetables, ketchup sauce, easy recipe, wok, family dinner, tender beef, crisp vegetables, savory, comfort food, leftover rice, simple cooking, homemade, balanced meal
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