Ingredients
Method
Instructions
- 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.
Nutrition
Notes
Use cold jasmine rice for better fried rice texture. Do not overcrowd the pan when searing beef, as this will steam it instead of sear. Prep all ingredients before cooking since stir-frying happens quickly. The cornstarch coating on the beef helps create the glossy restaurant-style finish.