Beef Stir Fry with Rice

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Savory, colorful, and cooked in minutes—Beef Stir Fry with Rice is a weeknight hero. Tender strips of beef sizzle alongside vibrant carrots and green onions, tossed in a glossy, umami-rich sauce that clings to every bite. The mix of textures and bold flavors comes alive over a bed of steaming white rice, making each forkful comforting and crave-worthy.

Whether you’re looking for a speedy dinner idea or want to add more Asian-inspired meals to your rotation, this stir fry delivers. It balances sweet and savory, crunch and tenderness, all while being easily customizable. Add more vegetables, swap the beef for chicken, or spice it up with chili oil—the recipe invites creativity without complexity.

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Ingredients for this Beef Stir Fry with Rice

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil (for stir-frying)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 carrots, julienned
• 1 bunch green onions, cut into 2-inch pieces
• 2 cups cooked white rice
• 1 teaspoon sesame seeds (optional, for garnish)

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Step 1: Marinate the Beef

Place the sliced beef into a bowl. Add soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Mix until the beef is evenly coated. Let it marinate for at least 15 minutes while you prep the vegetables.

Step 2: Prepare Your Ingredients

Julienne the carrots and cut green onions into 2-inch lengths. Mince the garlic and grate the ginger. Keep all ingredients ready and close to your cooking area—stir-frying is fast-paced.

Step 3: Stir-Fry the Beef

Heat a wok or large skillet over high heat. Add the vegetable oil, then add the marinated beef in a single layer. Let it sear without stirring for 1 minute, then stir-fry for another 2–3 minutes until browned and cooked through. Remove from the pan and set aside.

Step 4: Cook the Vegetables

In the same pan, add a touch more oil if needed. Stir-fry the garlic and ginger for about 30 seconds, then add the carrots. Cook for 2 minutes, then toss in the green onions. Cook another minute until the vegetables are tender-crisp.

Step 5: Combine and Finish

Return the beef to the pan and toss everything together. Cook for another minute, letting the flavors meld. Adjust seasoning if needed with an extra splash of soy sauce.

Step 6: Serve

Spoon the stir-fry over bowls of hot white rice. Garnish with sesame seeds if desired. Serve immediately and enjoy!

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Frequently Asked Questions

How can I make this dish spicier?

Add a teaspoon of chili garlic sauce or a few dashes of sriracha when stir-frying the sauce, or sprinkle crushed red pepper flakes before serving.

Can I use a different type of meat?

Yes! Chicken breast, pork tenderloin, or even tofu can be great substitutes. Just adjust the cooking time accordingly.

What vegetables go well in this stir fry?

Bell peppers, snow peas, broccoli, or mushrooms are all excellent choices. Feel free to mix and match based on what you have.

Can I use pre-cooked rice?

Absolutely. In fact, day-old rice works particularly well because it holds its texture better when paired with saucy stir-fry.

What’s the best cut of beef for stir-fry?

Flank steak or sirloin are ideal because they cook quickly and stay tender. Be sure to slice thinly against the grain.

How do I keep the beef from getting chewy?

Don’t overcrowd the pan, and sear the beef on high heat without moving it too much. Also, marinating with cornstarch helps tenderize it.

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