Chinese Fried Beef and Rice
Savor the irresistible flavors of Chinese Fried Beef and Rice, a quick and flavorful stir-fry bursting with vibrant ingredients and aromatic seasonings. This dish combines tender slices of marinated beef—infused with soy sauce and a hint of dark soy—for a rich, savory depth, paired perfectly with fluffy jasmine rice. Stir-fried in a hot wok with a colorful medley of peas, carrots, garlic, and ginger, this recipe takes just 15 minutes to cook, making it ideal for busy weeknights. Fluffy scrambled eggs and a drizzle of sesame oil add texture and umami, while green onions bring a fresh finishing touch. Packed with bold flavors and simple-to-follow steps, this crowd-pleasing meal serves four and tastes just like your favorite takeout—only better! Perfect for lovers of quick Chinese-inspired recipes, delicious fried rice, and stir-fried beef.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked)
- 300 grams Beef (such as flank or sirloin), thinly sliced
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Cornstarch
- 4 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, finely chopped
- 3 stalks Green onions, sliced (separate white and green parts)
- 2 Eggs, lightly beaten
- 1 cup Frozen peas and carrots mix
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt (optional)
Instructions
1. In a small bowl, combine 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of dark soy sauce. Mix well and add the sliced beef to coat it evenly. Let it marinate for at least 10 minutes.
2. Heat 2 tablespoons of vegetable oil in a skillet or wok over medium-high heat. Add the marinated beef in a single layer and stir-fry for 2-3 minutes, until browned. Remove the beef from the wok and set aside.
3. In the same wok, add 1 tablespoon of vegetable oil and heat over medium-high heat. Pour in the lightly beaten eggs and quickly scramble them for 30 seconds. Once cooked, push them to one side of the wok.
4. Add the remaining 1 tablespoon of vegetable oil to the wok and toss in the garlic, ginger, and the white parts of the green onion. Stir-fry for 30 seconds, until fragrant.
5. Add the frozen peas and carrots mix to the wok and stir-fry for another 2 minutes, until slightly softened.
6. Add the cold, cooked Jasmine rice to the wok, breaking up any clumps with your spatula. Pour in the remaining 2 tablespoons of soy sauce and the oyster sauce. Stir everything together to coat the rice with the sauces.
7. Return the cooked beef to the wok and mix it into the rice. Make sure everything is evenly distributed and heated through, about 2 minutes.
8. Drizzle 1 teaspoon of sesame oil over the rice and sprinkle with black pepper (and salt, if needed). Add the green parts of the green onion and give everything a final toss.
9. Remove from heat and serve the Chinese Fried Beef and Rice hot. Enjoy!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 511 mg | 11% | |
*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.
