Beef and Rice Stir Fry

Beef and Broccoli Fried Rice topped with sesame seeds

Beef and Rice Stir Fry

This Beef and broccoli fried rice is perfect for meal prep or busy nights, this stir fry stores well and reheats like a dream. Serve it hot from the pan, pack it into lunch containers, or repurpose leftovers with a fried egg on top for a whole new meal. It’s budget-friendly, family-friendly, and full of bold flavor.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 668kcal

Author Mirlene

Equipment

Ingredients

1½ lb. Flank Steak; Cut into strips
6 Garlic Cloves; minced
6 Green Onions; Sliced
2 Large Carrots; Sliced
½ lb. Broccoli Florets
½ cup Neutral Oil; vegetable oil, peanut oil, canola oil
5 cups Cooked White Rice

For the marinade

2 tbsp. Soy Sauce; unsalted
¼ cup Water
½ tsp. Ground Black Pepper
2 tbsp. Cornstarch
½ tsp. Baking Powder
1 tsp. Jacmel Seasoning

For the Sauce

½ cup Soy Sauce
2 tbsp. Sesame Oil
1 ½ tbsp. Granualted Sugar
2 tbsp. Red Wine Vinegar
1 tsp. Jacmel Seasoning Blend
1 cup Water
2 tbsp. Fresh minced Ginger
1 tbsp. Oyster Sauce

Instructions

Marinate the Beef:
In a large bowl, combine 2 tablespoons of unsalted soy sauce, ¼ cup of water, ½ teaspoon black pepper, 2 tablespoons cornstarch, ½ teaspoon baking powder, and 1 teaspoon of Jacmel seasoning. Whisk to combine. Add the sliced flank steak and toss until fully coated. Let it marinate for at least 20 minutes while you prep the rest of your ingredients.
Make the Sauce:
In a medium bowl or measuring cup, mix together ½ cup soy sauce, 2 tablespoons sesame oil, 1 ½ tablespoons granulated sugar, 2 tablespoons red wine vinegar, 1 teaspoon Jacmel seasoning, 1 cup water, 2 tablespoons fresh minced ginger, and 1 tablespoon oyster sauce. Stir until the sugar is mostly dissolved and set aside.
Prep the Veggies:
Slice the carrots, mince the garlic, and cut the green onions. Set the white and green parts of the onions aside separately. Cut the broccoli into bite-sized florets if needed.
Cook the Beef:
Heat ¼ cup of the neutral oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated steak in batches (don’t overcrowd the pan). Sear each side for about 2–3 minutes until browned and slightly crispy. Remove from the pan and set aside.
Stir Fry the Veggies:
In the same pan or wok, add a bit more oil if needed. Stir fry the garlic, white parts of the green onions, carrots, and broccoli for 2–3 minutes until just tender but still vibrant. Add a splash of water to help steam the broccoli if needed.
Combine Everything:
Return the cooked beef to the pan. Add the cooked rice. Pour in the prepared sauce and stir everything together.
Finish and Serve:
Toss in the green parts of the green onions, stir to combine, and remove from heat. Serve and enjoy.

Notes

Best Tips for a Perfect Stir Fry

Use a hot pan or wok to get that nice sear on the beef and lightly crisp the rice. Stir fry moves fast, so prep all ingredients ahead of time.
Slice beef thinly and against the grain for the most tender results.
Don’t overcrowd the pan—cook the beef in batches if needed to avoid steaming.
Cold rice is best for stir frying. Fresh rice tends to get too soft and sticky.
Taste as you go. You can adjust the saltiness, sweetness, or spice level by tweaking the sauce ingredients.

Easy Variations to Try

Switch up the protein—try shrimp, chicken, tofu, or even ground beef.
Add in pineapple chunks or a dash of chili garlic sauce for a sweet-and-spicy twist.
Swap white rice with brown rice, jasmine rice, or even cauliflower rice for a lower-carb option.
Want more greens? Toss in spinach, kale, or bok choy right at the end.
You can even turn this into a meal prep bowl by portioning it with extra veggies and a drizzle of sauce on top.

How to Store and Reheat

Leftovers keep beautifully! Store any extra beef and rice stir fry in an airtight container in the fridge for up to 5 days.

To reheat, simply toss it back in a skillet over medium heat with a splash of water or broth to rehydrate the rice and bring back that saucy texture.

You can also microwave it in 1-minute intervals, stirring in between. For best results, avoid overheating to keep the beef tender and the rice fluffy.

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