I make this beef stir-fry with veggie egg fried rice at least twice a month because it hits every craving at once. You get tender, glistening beef coated in a savory sauce, crispy vegetables with a slight char, and fluffy fried rice studded with peas and carrots.
What I love most is that it comes together in under 30 minutes from start to finish.
The soy, oyster, and hoisin sauce combination creates this deep, complex flavor that tastes like you spent hours cooking. But honestly, the magic is in proper heat and good timing.
This is restaurant-quality food made at home, and once you nail the technique, you’ll be making it constantly.
Why You Will Love This Beef Stir-Fry & Veggie Egg Fried Rice
Ingredients
For the Beef Stir-Fry:
- 400g beef strips
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans
- 1/2 cup carrots, diced
- 1 tbsp cornstarch
- 2 tbsp oil
For the Egg Fried Rice:
- 3 cups cooked jasmine rice, cold
- 2 eggs, beaten
- 1/2 cup peas
- 1/2 cup carrots, diced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Step 1: Prepare Your Ingredients and Coat the Beef
- 400g beef strips
- 1 tbsp cornstarch
- Salt and pepper to taste
I like to coat the beef strips with cornstarch, salt, and pepper about 5 minutes before cooking. This helps seal in the juices and creates that restaurant-style glossy exterior. Make sure your beef is patted dry first, or the coating won’t stick properly.
Step 2: Prepare the Sauce and Vegetables
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans
- 1/2 cup carrots, diced
I whisk together the soy sauce, oyster sauce, and hoisin sauce in a small bowl and set it aside. This step is crucial because it prevents the sauce from burning on the heat.
Next, I prep all my vegetables and arrange them on a cutting board. I find that having everything prepped and ready makes the actual cooking process smooth and stress-free.
Step 3: Sear the Beef
- 2 tbsp oil
- 400g beef strips (coated)
I heat a large wok or skillet over medium-high heat until it’s smoking hot. This is important because high heat creates that beautiful sear on the beef.
Once the oil is hot, I add the beef in a single layer and let it sear for 2-3 minutes without moving it. Then I flip and cook another 2 minutes until golden brown and cooked through. I tend to work in batches if my pan is crowded because overcrowding steams the meat instead of searing it.
Once cooked, I transfer the beef to a plate and set it aside.
Step 4: Stir-Fry the Vegetables
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
I add a splash more oil to the same pan if needed, then add the onion and harder vegetables like carrots and green beans. I find these take about 3-4 minutes to soften slightly.
Then I add the bell peppers, garlic, and ginger. I cook for another 2 minutes until fragrant and the peppers still have a slight crunch.
Step 5: Combine Beef with Vegetables and Sauce
- Cooked beef strips
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
I return the beef to the pan with all the vegetables. Then I pour in the sauce mixture and toss everything together for about 1-2 minutes until the sauce coats everything and becomes glossy.
I taste and adjust seasonings here, adding salt, pepper, or a bit more soy sauce if needed. The sauce should cling to the beef and veggies, not pool at the bottom of the pan.
Step 6: Prepare the Fried Rice Base
- 3 cups cooked jasmine rice, cold
- 2 tbsp oil
I heat 2 tbsp oil in a separate large pan or wok over medium-high heat. This is why I always use cold rice: it fries better and doesn’t turn mushy.
Once hot, I add the rice and break up any clumps with a spatula. I let it sit for about 2-3 minutes without stirring so it gets slightly crispy, then I stir and cook another 2-3 minutes.
Step 7: Add Eggs and Vegetables to Rice
- 2 eggs, beaten
- 1/2 cup peas
- 1/2 cup carrots, diced
I push the rice to the sides of the pan and pour the beaten eggs into the center. I let them set for about 30 seconds, then scramble them and mix them throughout the rice.
Then I add the peas and diced carrots, stirring everything together for about 1 minute until heated through.
Step 8: Season the Fried Rice
- 1 tbsp soy sauce
- 1 tbsp sesame oil
I drizzle in the soy sauce and sesame oil, then toss the rice until every grain is coated. The sesame oil adds that signature nutty, authentic flavor that takes fried rice from good to incredible.
I taste and adjust as needed. Sometimes I add a pinch more soy sauce or sesame oil depending on my mood.
Storage Instructions
Store: Keep leftover stir-fry and fried rice in separate airtight containers in the refrigerator for up to 3-4 days. The rice stays fresher this way, and you can reheat them at different paces.
Freeze: Both components freeze well for up to 2 months in freezer-safe containers. The fried rice actually becomes fluffier when thawed. I do not recommend freezing the stir-fry longer than this, as the vegetables lose texture.
Reheat: For the stir-fry, I reheat in a skillet over medium heat for 3-4 minutes, stirring occasionally. For the rice, I use either a skillet over medium heat (4-5 minutes) or microwave in a covered bowl (2-3 minutes, stirring halfway). A splash of sesame oil before reheating brings back the flavor.
What to Serve With This Beef Stir-Fry & Veggie Egg Fried Rice
- Crispy spring rolls or egg rolls on the side.
- Sriracha or chili sauce for extra heat.
- A simple cucumber salad with rice vinegar and sesame oil.
- Steamed bok choy or broccoli for even more vegetables.
- A cold beer or jasmine tea to balance the savory richness.
Estimated Nutrition
- Calories: 480
- Protein: 32g
- Fat: 18g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients)
Beef Stir-Fry & Veggie Egg Fried Rice
Ingredients
Method
- Pat the beef strips dry and coat them with cornstarch, salt, and pepper. Let sit for 5 minutes so the coating adheres properly.
- Whisk together soy sauce, oyster sauce, and hoisin sauce in a small bowl. Prep all vegetables and arrange them for easy access.
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat until smoking. Add beef in a single layer and sear for 2-3 minutes without moving. Flip and cook another 2 minutes until golden. Transfer to a plate.
- In the same pan, add onion, carrots, and green beans. Cook for 3-4 minutes. Add bell peppers, garlic, and ginger, cooking for another 2 minutes until fragrant.
- Return beef to the pan with vegetables. Pour in the sauce mixture and toss everything for 1-2 minutes until glossy and coated. Taste and adjust seasonings.
- Heat 2 tbsp oil in a separate pan over medium-high heat. Add cold rice and break up clumps. Let sit 2-3 minutes without stirring for crispiness, then stir and cook another 2-3 minutes.
- Push rice to sides of pan and pour beaten eggs into center. Let set 30 seconds, then scramble and mix throughout. Add peas and carrots, stirring for 1 minute.
- Drizzle soy sauce and sesame oil over rice and toss until coated. Taste and adjust seasonings as needed.
- Divide fried rice among serving plates and top with beef stir-fry. Serve immediately while hot.
