Chinese Beef Rice
Indulge in the rich, umami-packed flavors of Chinese Beef Rice, a hearty and satisfying one-pan meal that's perfect for weeknight dinners or meal prepping. Tender, marinated beef—whether thinly sliced or ground—is stir-fried to perfection with fragrant garlic, ginger, and a touch of sesame oil, creating layers of authentic Chinese-inspired flavors. The dish stars fluffy white rice simmered in savory chicken or beef stock, infused with soy sauce and oyster sauce for a bold and satisfying finish. Crisp carrots add a hint of sweetness, while a silky cornstarch-thickened sauce ties everything together. Garnished with vibrant scallions, this dish delivers a perfect balance of textures and flavors in every bite. Ready in just under an hour, Chinese Beef Rice is a deliciously wholesome way to explore classic Asian cuisine in your own kitchen.
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Recipe Information
Ingredients
- 500 g Beef (thinly sliced or ground)
- 2 cups White rice (uncooked)
- 4 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Vegetable oil
- 2 stalks Scallions (sliced)
- 1 medium Carrot (julienned or finely chopped)
- 3 cups Chicken or beef stock
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Rinse the rice under cold water until the water runs clear, then drain and set aside.
In a bowl, mix the beef with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the sesame oil. Let the beef marinate for 10 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, and carrot. Stir-fry for 2-3 minutes until the vegetables are fragrant and slightly softened.
Add the rinsed rice to the skillet and stir well to coat the grains. Toast the rice for 2 minutes, stirring frequently.
Pour in the chicken or beef stock, then add the remaining 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
Simmer the rice for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, return the beef to the skillet and stir everything together. Cook for an additional 2-3 minutes to heat through. Add the cornstarch slurry and stir until the sauce thickens slightly.
Season with salt and black pepper to taste. Remove from heat and garnish with sliced scallions before serving.
Serve hot and enjoy this hearty, flavorful Chinese Beef Rice dish!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
