Ingredients:
For the Beef Stir-Fry:
1 lb beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 large onions, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 inch ginger, minced
1/4 cup beef broth or water
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
For the Sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/4 cup water
For the Fried Rice:
3 cups cooked rice, preferably chilled
2 tablespoons vegetable oil
3 eggs, beaten
1 cup frozen peas and carrots, thawed
3 green onions, chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Directions:
Step 1: Marinate the Beef
In a medium bowl, combine the sliced beef, soy sauce, cornstarch, Shaoxing wine, and sesame oil. Mix well and let marinate for at least 15 minutes.
Step 2: Prepare the Sauce
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Stir until smooth and set aside.
Step 3: Stir-Fry the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned and just cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
Step 4: Stir-Fry the Vegetables
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers, and stir-fry until they start to soften, about 3-4 minutes. Add the minced garlic and ginger, and stir-fry for an additional 1-2 minutes until fragrant.
Step 5: Combine and Cook
Return the cooked beef to the skillet with the vegetables. Add the beef broth or water. Stir the prepared sauce and pour it into the skillet. Cook, stirring constantly, until the sauce thickens and everything is well-coated, about 2-3 minutes. Garnish with sliced green onions and sesame seeds.
Step 6: Prepare the Fried Rice
In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cooked rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through. Add the peas and carrots, chopped green onions, soy sauce, and sesame oil. Stir-fry for another 2-3 minutes until everything is well mixed. Add the scrambled eggs back to the rice and stir to combine. Season with salt and pepper to taste.
Step 7: Serve
Serve the beef stir-fry hot over the fried rice. Enjoy!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 4