Description
A quick, savory weeknight meal featuring tender beef, colorful vegetables, and a spicy, nutty sauce.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup beef, thinly sliced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sriracha sauce
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients. Slice the beef thinly so it cooks quickly. Mince garlic and ginger, chop green onions, and have the cooked rice ready.
- Whisk together soy sauce and sriracha in a small bowl and keep nearby.
- Heat a large skillet or wok over medium-high heat, add sesame oil, and sauté garlic and ginger for about 30 seconds. Add beef and cook until browned on all sides.
- Add mixed vegetables and cook until tender-crisp, about 2–3 minutes. Stir in the cooked rice and pour the soy-sriracha mixture over everything. Stir well and cook until heated through and lightly crisp.
- Season with salt and pepper to taste and garnish with chopped green onions. Serve immediately.
Notes
Use day-old rice for better frying quality. Adjust sriracha to control spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 3g
- Sodium: 1400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg