Beef Stir-Fry with Rice and Roasted Baby Potatoes

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Wash and dry the baby potatoes. Toss them with olive oil, salt, pepper, garlic powder, and dried parsley.

Step 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden brown and tender.

Step 4. Meanwhile, rinse the rice under cold water. Combine the rice, water, and salt in a saucepan and bring to a boil.

Step 5. Reduce the heat to low, cover, and cook for 15–18 minutes, or until the water is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 6. Heat olive oil in a large skillet over medium-high heat.

Step 7. Add the sliced beef and cook for 3–4 minutes until browned.

Step 8. Stir in the garlic, bell pepper, and onion. Cook for another 4–5 minutes until the vegetables are tender and slightly caramelized.

Step 9. Add the soy sauce, Worcestershire sauce, salt, pepper, and paprika. Stir well to coat the beef and vegetables.

Step 10. Cook for 1–2 minutes more, then remove from the heat and sprinkle with fresh parsley.

Step 11. Arrange the rice, roasted potatoes, and beef stir-fry on serving plates.

Step 12. Garnish with additional fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover beef, rice, and potatoes in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, portion the rice, beef mixture, and potatoes into individual containers for easy grab-and-go meals.

Reheat the beef and rice in the microwave or in a skillet over medium heat until warmed through.

Reheat the potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore their crispy texture.

Freeze the cooked beef and rice for up to 2 months. Thaw overnight in the refrigerator before reheating.