I’m so excited to share this savory beef stir-fry with you today, because it’s the kind of dish that feels fancy enough for guests but comes together in just 30 minutes.
Tender strips of beef are kissed with a glossy, umami-rich sauce that coats every grain of fluffy basmati rice.
The best part? A rainbow of bell peppers, fresh peas, and crisp carrots add both color and texture to every bite.
This is comfort food that doesn’t feel heavy, and honestly, it’s become a weeknight staple in my kitchen.
Let me walk you through how to make it at home.
Why You Will Love This Savory Beef Stir-Fry with Veggie Rice Bowl
Ingredients
- 1 lb beef strips (sirloin or flank steak)
- 2 cups basmati rice
- 1/2 cup peas
- 1 carrot, diced
- 1/2 onion, chopped
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp olive oil
- 1 tsp black pepper
- Salt, to taste
- 1 tbsp chopped green onions
Step 1: Prepare the Basmati Rice
- 2 cups basmati rice
- Water (follow package directions)
- Salt, to taste
I start by cooking the rice first so it’s ready when the beef and vegetables are done. Rinse the basmati rice under cold water until the water runs clear, which removes excess starch and helps keep the grains separate and fluffy. Cook according to package directions, usually about 15 to 20 minutes, and set aside.
Step 2: Prepare All Vegetables and Beef
- 1 lb beef strips (sirloin or flank steak)
- 1 carrot, diced
- 1/2 onion, chopped
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 cup peas
I like to do all my prep work before I start cooking, which is called mise en place. This way, once the heat is on, everything moves quickly and you won’t be caught scrambling.
Slice the beef into thin strips, roughly 1/4-inch thick, cutting against the grain so the meat stays tender. Dice the carrot, chop the onion, slice all three bell peppers, and mince the garlic.
Having everything chopped and ready on your counter makes the next steps so much easier.
Step 3: Make the Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 2 tbsp water
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. I find that mixing the cornstarch with a little water first prevents lumps, which is the secret to a silky, glossy sauce.
Set this aside, and it’s ready to pour over the beef and vegetables once they’re cooked.
Step 4: Sear the Beef
- 1 tbsp olive oil
- 1 lb beef strips
- 1 tsp black pepper
- Salt, to taste
Heat the olive oil in a large skillet or wok over medium-high heat. Once it’s hot, add the beef strips and season with salt and black pepper.
I tend to work in batches if needed so the beef isn’t crowded in the pan. Let it cook for about 3 to 4 minutes per side until browned on the outside but still tender inside.
Once cooked, remove the beef to a clean plate and set aside. Don’t worry about it being fully cooked through, because it will finish cooking when we add it back with the sauce.
Step 5: Cook the Vegetables
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 1 carrot, diced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
In the same skillet, add the minced garlic and chopped onion. Stir for about 30 seconds until fragrant.
Add the diced carrot and all the bell pepper slices, stirring frequently. I like to cook these for about 3 to 4 minutes until they’re tender-crisp, which means they still have a bit of bite but are also soft enough to enjoy.
Step 6: Add the Peas and Return the Beef
- 1/2 cup peas
- Cooked beef from Step 4
Toss in the peas and stir everything together. The residual heat will warm them right through.
Return the cooked beef strips to the skillet with the vegetables, making sure to include any juices that collected on the plate.
Step 7: Add the Sauce and Finish
- Sauce mixture from Step 3
- 1 tbsp chopped green onions
Pour the sauce over the beef and vegetables, stirring constantly for about 1 to 2 minutes until everything is coated and the sauce thickens. I find that the cornstarch does its magic right before your eyes, transforming the liquid into a gorgeous, glossy glaze.
Taste and adjust seasoning as needed. If you want it saltier, add a pinch more salt. If you prefer it less intense, add a splash of water.
Step 8: Serve Over Rice
- Cooked basmati rice from Step 1
- Beef and vegetable mixture from Step 7
- Green onions for garnish
Divide the fluffy basmati rice among serving bowls or plates, then top with the savory beef and vegetables. Garnish with the chopped green onions for a fresh, oniony kick.
Serve immediately while everything is hot and the sauce is still silky.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The rice and beef can be stored together, though you can also keep them separate if you prefer.
Freeze: This dish freezes well for up to 2 months. Store the beef and vegetable mixture separately from the rice for best results, or freeze them together in a freezer-safe container.
Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently in a skillet over medium heat, adding a splash of water or extra soy sauce if the sauce seems too thick. Microwave is also an option, heating in 1 to 2 minute intervals until warm throughout.
What to Serve With This Savory Beef Stir-Fry with Veggie Rice Bowl
- A crisp green salad with a light vinaigrette to add freshness and balance the savory sauce.
- Steamed bok choy or broccoli on the side for extra vegetables and texture.
- Crusty bread or soft naan to soak up the delicious glaze.
- A simple cucumber and sesame seed salad for a cool, refreshing contrast.
Estimated Nutrition
- Calories: 520
- Protein: 28g
- Fat: 14g
- Carbohydrates: 72g
(Estimated per serving, without optional ingredients)
Savory Beef Stir-Fry with Veggie Rice Bowl
Ingredients
Method
- Rinse the basmati rice under cold water until the water runs clear. Cook according to package directions, usually about 15 to 20 minutes, and set aside.
- Slice the beef into thin strips, roughly 1/4-inch thick, cutting against the grain. Dice the carrot, chop the onion, slice all three bell peppers, and mince the garlic. Have everything ready on your counter.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and season with salt and black pepper. Cook for about 3 to 4 minutes per side until browned. Remove to a clean plate and set aside.
- In the same skillet, add the minced garlic and chopped onion, stirring for about 30 seconds. Add the diced carrot and all bell pepper slices, stirring frequently for about 3 to 4 minutes until tender-crisp.
- Toss in the peas and stir everything together. Return the cooked beef strips to the skillet with the vegetables.
- Pour the sauce over the beef and vegetables, stirring constantly for about 1 to 2 minutes until everything is coated and the sauce thickens. Taste and adjust seasoning as needed.
- Divide the fluffy basmati rice among serving bowls or plates, then top with the savory beef and vegetables. Garnish with the chopped green onions and serve immediately while hot.
