Dinner

Beijing Beef and Rice Stir-Fry

Chinese dish featuring crispy beef strips stir-fried with bell peppers and onions in a tangy sauce served alongside stir-fried rice.

35

min

Meal benefits

Excellent source of iron and B vitamins, which is vital for the production of red blood cells and energy metabolism.

Bell peppers and onions are rich in antioxidants and vitamin C, which help protect cells from damage and boost the immune system.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

597

Protein

35

g

Fats

21

g

Carbs

67

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

beef, thinly sliced (sirloin or flank)

100

g

cooked rice, preferably day old

0.5

tsp

red bell pepper, sliced

0.5

mL

green bell pepper, sliced

1

small onion, finely diced

1

small carrot, julienned

50

g

frozen peas and carrots

1

garlic clove, minced

1

tsp

ginger, minced

2

tbsp

soy sauce (half for sauce, half for Rice)

1

tbsp

hoison sauce

1

tsp

rice vinegar

1

tsp

cornstarch (mixed with one tbsp water for slurry)

1

large egg

1

tbsp

avocado oil

Instructions

_{Step 1/5}

Prepare the Sauce

In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and the cornstarch slurry. Set aside.

_{Step 2/5}

Cook the Beef and Vegetables

Heat a teaspoon of avocado oil in a wok or large skillet over medium high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set it aside. In the same wok, add a bit more oil if necessary, add the sliced red and green bell peppers along with the julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Then add in mined garlic and ginger, cooking for another minute or so until fragrant.

_{Step 3/5}

Combine and Finish

Return the beef to the wok and pour in the sauce mixture. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.

_{Step 4/5}

Prepare the Stir-Fry Rice

In another skillet, heat the oil over medium-high heat. Add the diced onion and stir-fry for 2-3 minutes until translucent. Add the frozen peas and carrots, and stir-fry for 3-4 minutes until heated through. Push the vegetables to one side of the skillet, and pour the beaten egg into the other side. Scramble the egg until fully cooked, then mix it with the vegetables. Add the cooked jasmine rice and soy sauce. Stir well to combine and heat through, about 3-4 minutes.

_{Step 5/5}

Serve

Plate the stir-fry rice on a serving dish. Top with the Beijing beef and vegetables. Serve immediately with green onions and parsley as an optional garnish.