Beef Stir-Fry with Vegetables and Fried Rice
Beef Stir-Fry with Vegetables and Fried Rice is a delightful dish that brings together tender beef cubes, colorful vegetables, and fluffy fried rice in one satisfying meal. Perfect for busy weeknights or casual gatherings, this recipe offers a quick cooking experience without compromising on flavor. With just 25 minutes from prep to plate, you can enjoy a hearty and nutritious meal that appeals to both meat lovers and veggie enthusiasts alike. Customize your stir-fry with your favorite vegetables or substitute the beef for chicken or turkey for added variety. Serve it hot with a garnish of fresh herbs and enjoy a delicious dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 200g beef sirloin or tenderloin, cut into cubes
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snow peas
- 1 onion, chopped
- 1 tbsp soy sauce
- 1 tsp garlic, minced
- 1 tsp vegetable oil
- 1 cup cooked rice (preferably day-old)
- 1 cup corn kernels
- 1 egg, lightly beaten
Instructions
- Season the beef cubes with salt and pepper. Heat vegetable oil in a wok over high heat and sear the beef for 2-3 minutes until browned but tender. Remove from heat.
- In the same pan, add minced garlic and onion; stir-fry for about 30 seconds. Then add broccoli, carrots, and snow peas, cooking for another 3-4 minutes until crisp-tender. Toss with soy sauce.
- In a separate pan, heat oil over medium heat; stir-fry diced carrots and corn for about 2 minutes. Push aside; scramble the beaten egg until cooked. Add day-old rice and soy sauce; stir-fry for an additional 3 minutes.
- Serve the fried rice alongside the stir-fried vegetables and beef on plates.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 590
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 70mg