Name: Beef Stir Fry with Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 2 medium carrots, julienned; 4 green onions, cut into 2-inch sections; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbsp soy sauce (divided); 2 tbsp oyster sauce; 1 tsp cornstarch (for marinade); 1 tsp cornstarch (for sauce); 1 tsp sesame oil; 1 tbsp vegetable oil (for cooking); 1/2 cup water; 2 cups cooked white rice; Optional: sesame seeds for garnish

When I’m in the mood for something savory, quick, and absolutely satisfying, beef stir fry with rice never disappoints. This dish brings together juicy slices of beef, crisp-tender vegetables, and a glossy, flavor-packed sauce—all served over a bed of fluffy white rice. It’s a go-to recipe in my kitchen when I want something that feels like takeout, but better and homemade.

What I love most is how adaptable and balanced it is. The beef gives richness, the vegetables keep it fresh and bright, and the sauce ties it all together with salty, sweet, and umami notes. Whether I’m cooking for myself or whipping it up for guests, this meal delivers every single time.

Why You’ll Love This Beef Stir Fry with Rice

This stir fry isn’t just delicious—it’s fast, fresh, and flexible. With minimal prep and only one pan, you’ll have a hearty and healthy meal in under 30 minutes. You’ll appreciate the crisp vegetables, the tender beef that soaks up every drop of that glossy sauce, and the ease of customization. It’s the perfect weeknight hero that makes leftovers feel just as exciting the next day.

What Kind of Beef Should I Use?

For stir fry, tender cuts of beef are ideal—think quick cooking and full flavor. I usually reach for flank steak or sirloin. Flank steak slices beautifully into thin strips against the grain, and it absorbs marinades exceptionally well, making it juicy and flavorful in every bite. Sirloin, on the other hand, is tender and lean, perfect for high-heat cooking.

If you’re looking for something even quicker, pre-sliced stir fry beef (available in many grocery stores) works too—just check for quality and freshness. The key is slicing the beef thinly and consistently so it cooks evenly without getting chewy.

Options for Substitutions

This dish is flexible enough to welcome all sorts of swaps without losing its magic. Here are a few easy adjustments:

Protein: You can substitute beef with chicken thighs, tofu (for a vegetarian version), or shrimp. Just adjust cooking times accordingly.
Vegetables: If you don’t have carrots or green onions, try bell peppers, snap peas, broccoli, or baby corn.
Sauce ingredients: No oyster sauce? Use hoisin or an extra splash of soy sauce mixed with a pinch of sugar. Soy-free? Coconut aminos will do the trick.
Rice: White rice is classic, but jasmine, brown rice, or even cauliflower rice are all great bases depending on your needs.

With the right swaps, this stir fry can become a whole new dish tailored to what you have on hand—or what you’re craving.

Ingredients for This Beef Stir Fry with Rice

Each ingredient in this dish plays a role in building flavor, texture, and balance. Here’s what you’ll need and why it matters:

Beef (Flank Steak or Sirloin): This is the protein backbone of the dish—tender, juicy, and perfect for soaking up the stir fry sauce.
Carrots: Add a subtle sweetness and crunch. Their firmness holds up well to quick stir frying.
Green Onions (Scallions): They bring sharpness and a fresh, herbal layer that lifts the whole dish.
Garlic: A small amount goes a long way, adding aromatic depth and a classic savory note.
Ginger: Offers warmth and brightness; fresh ginger is essential to that unmistakable stir fry kick.
Soy Sauce: The base of the sauce, rich in umami and salt, tying everything together.
Oyster Sauce: Adds depth and a slightly sweet complexity to the sauce—this is where the gloss and glaze come from.
Cornstarch: Used to thicken the sauce and coat the beef for a silky texture.
Sesame Oil: Just a dash provides a nutty aroma that finishes the dish with finesse.
White Rice: A neutral, fluffy base that lets the stir fry shine and soaks up all the sauce.

These ingredients come together in a harmonious blend that hits all the right notes—savory, sweet, crunchy, and comforting.

Step 1: Prep the Ingredients

Start by slicing the beef thinly against the grain—this makes the meat more tender. Peel and julienne the carrots into thin matchsticks. Cut the green onions into 2-inch sections, separating the white and green parts. Mince your garlic and ginger fresh for the best flavor.

Step 2: Marinate the Beef

In a bowl, toss the beef slices with a tablespoon of soy sauce, half a teaspoon of cornstarch, and a splash of sesame oil. Let this marinate for 10–15 minutes while you prepare the rest of the ingredients. This step infuses the beef with flavor and ensures a soft, velvety texture.

Step 3: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, a splash of water, and a teaspoon of cornstarch. This will be your stir fry sauce—thick, savory, and glossy once it hits the heat.

Step 4: Cook the Beef

Heat a large pan or wok over medium-high heat with a bit of oil. When it’s hot and shimmering, add the beef in a single layer. Sear for 1–2 minutes per side until browned but not overcooked. Remove and set aside.

Step 5: Stir Fry the Veggies

In the same pan, add a touch more oil if needed. Sauté the garlic and ginger first until fragrant, then toss in the carrots and the white parts of the green onions. Cook for 2–3 minutes until the vegetables begin to soften slightly but retain crunch.

Step 6: Combine Everything

Return the beef to the pan. Pour in the sauce and toss everything together over high heat. Let it bubble for a minute or two, allowing the sauce to thicken and coat the beef and veggies. Stir in the green parts of the scallions at the end for color and freshness.

Step 7: Serve

Scoop warm cooked rice into bowls and top generously with your stir fry. Sprinkle with sesame seeds if you like, and enjoy immediately while everything is hot and glossy.

How Long to Cook the Beef Stir Fry with Rice

This dish comes together remarkably fast once your prep is done. Here’s a breakdown:

Marinating beef: 10–15 minutes
Cooking beef: 2–4 minutes total
Vegetables stir fry: 3–4 minutes
Combining with sauce: 2 minutes

So in total, you’re looking at just 7–10 minutes of actual cooking time. It’s high heat, fast action—exactly how a great stir fry should be. The key is having everything prepped and ready before the first drop of oil hits the pan.

Tips for Perfect Beef Stir Fry with Rice

Slice the beef thinly and evenly: Cutting against the grain and keeping slices uniform ensures tender bites that cook at the same speed.
Use a hot pan: Stir fries rely on high heat. Make sure your pan or wok is thoroughly preheated before cooking to get that irresistible sear.
Don’t overcrowd the pan: Cook the beef in batches if needed. Crowding causes steaming instead of searing, which affects texture and flavor.
Prep before you start: Stir fry cooking moves fast. Have all your ingredients chopped, mixed, and ready to go before turning on the stove.
Finish with fresh scallions and sesame oil: Add the green parts of the onions at the end for brightness, and a tiny drizzle of sesame oil for aroma.

These small details make a big difference in delivering that classic, restaurant-quality flavor at home.

Watch Out for These Mistakes While Cooking

Even a simple dish like stir fry can take a wrong turn if you’re not careful. Here’s what to avoid:

Overcooking the Beef: Thin slices mean fast cooking. A few seconds too long can turn tender beef into something tough and dry.
Skipping the Marinade: Even a quick marinade adds so much depth and improves the texture of the beef.
Letting Veggies Go Soggy: You want them crisp-tender, not mushy. Cook them quickly over high heat and keep them moving.
Adding Sauce Too Early: Wait until everything is nearly cooked before adding the sauce to avoid burning and over-thickening.
Using Cold Rice (if reheated): If you’re serving with leftover rice, warm it first to prevent clumping and uneven texture.

Avoid these, and your stir fry will turn out bold, fresh, and vibrant every time.

What to Serve With Beef Stir Fry with Rice?

This stir fry is already a full meal, but if you’re looking to build it into a feast or add variety, here are some great pairings:

Cucumber Salad

Cool, crisp, and lightly dressed in sesame oil and vinegar—it balances the richness of the beef beautifully.

Garlic Bok Choy

Quickly sautéed baby bok choy with garlic and soy sauce is a light, flavorful side that complements the stir fry well.

Egg Drop Soup

A warm, silky soup that starts any Asian-style meal on a comforting note.

Steamed Dumplings

Whether veggie or pork-filled, dumplings are always a welcome companion to stir fry.

Hot Green Tea or Jasmine Tea

A simple hot beverage to cleanse the palate and add balance to the meal.

Pickled Vegetables

Tangy, crisp pickles add brightness and cut through the umami-rich sauce.

Chili Oil or Sriracha on the Side

For those who love heat, having a little extra spice on the side is perfect.

Storage Instructions

Beef stir fry with rice stores beautifully, making it a great option for meal prep or leftovers. Here’s how to keep it fresh:

Refrigerator: Store the stir fry and rice separately in airtight containers. The stir fry will keep well for up to 4 days in the fridge.
Freezer: You can freeze the beef stir fry (without rice) for up to 2 months. Let it cool completely before freezing in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a skillet over medium heat with a splash of water to rehydrate the sauce. You can also use the microwave—just cover the dish and heat in 1-minute intervals, stirring between each.

Keeping the rice and stir fry separate helps preserve their individual textures and avoids sogginess.

Estimated Nutrition

Here’s a rough estimate based on one serving (assuming the recipe serves four):

Calories: ~420
Protein: 26g
Carbohydrates: 35g
Fat: 18g
Saturated Fat: 5g
Fiber: 3g
Sugar: 6g
Sodium: ~900mg

Keep in mind, these values can vary depending on specific brands and portion sizes. For a lighter version, reduce the oil or serve with cauliflower rice.

Frequently Asked Questions

How do I make the beef extra tender?

Slice the beef thinly against the grain and marinate it with soy sauce, cornstarch, and a little sesame oil. This combo helps break down fibers and gives that velvety texture.

Can I use frozen vegetables?

Yes! Frozen stir fry veggie blends work well. Just thaw and pat them dry to prevent excess water in the pan.

What’s the best way to slice beef for stir fry?

Use a sharp knife and cut the beef while it’s slightly frozen—it makes thin slicing much easier. Always cut against the grain.

Is this recipe gluten-free?

Not by default. Soy sauce and oyster sauce typically contain gluten. To make it gluten-free, use tamari and a certified gluten-free oyster sauce alternative.

Can I double the recipe?

Absolutely. Just make sure to cook the beef in batches to maintain high heat and prevent steaming.

How can I make it spicier?

Add crushed red pepper flakes, chili garlic sauce, or a splash of sriracha to the stir fry sauce for a spicy kick.

Can I meal prep this dish?

Yes! Store the stir fry and rice separately in airtight containers. It reheats well and stays tasty for several days.

What if I don’t have oyster sauce?

Substitute with hoisin sauce or a mix of soy sauce and a touch of brown sugar. The flavor profile will shift slightly but still taste great.

Conclusion

Beef Stir Fry with Rice is one of those meals that feels indulgent but comes together with minimal effort. It’s fresh, flavorful, and endlessly customizable—whether you’re cooking for a busy weeknight or prepping for days ahead. From the savory beef to the crisp veggies and that irresistible sauce, every bite is a satisfying reminder that great food doesn’t have to be complicated. Once you try it, you’ll keep this recipe in your regular rotation for sure.