Ingredients
Method
Instructions
- 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.
Nutrition
Notes
Slice the beef against the grain for maximum tenderness. Prep all ingredients before cooking so the process moves quickly. The cornstarch thickens the sauce and creates a glossy glaze that clings to every bite. Leftovers keep well in the refrigerator for up to 3 days.