Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. In a medium saucepan, combine the rice, broth, carrots, butter, salt, and black pepper.
Step 3. Bring to a boil, reduce heat to low, cover, and cook for 15 to 18 minutes.
Step 4. Stir in the peas during the last 5 minutes of cooking. Remove from heat and keep covered.
Step 5. In a bowl, toss the sliced beef with 1 tablespoon cornstarch until lightly coated.
Step 6. In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, beef broth, and 1 tablespoon cornstarch.
Step 7. Heat vegetable oil in a large wok or skillet over high heat.
Step 8. Add the beef and stir-fry for 2 to 3 minutes until browned. Remove from the pan and set aside.
Step 9. Add the onion and bell peppers to the skillet and cook for 3 to 4 minutes until slightly tender.
Step 10. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Step 11. Return the beef to the skillet.
Step 12. Pour the prepared sauce into the pan and stir well.
Step 13. Simmer for 2 to 3 minutes until the sauce thickens and coats the beef and vegetables.
Step 14. Stir in the sliced green onions.
Step 15. Fluff the rice with a fork and divide it among serving plates or bowls.
Step 16. Spoon the beef stir-fry over or beside the rice.
Step 17. Garnish with additional green onions if desired and serve immediately.
Storage and Reheating Tips
Store the beef stir-fry and rice separately in airtight containers in the refrigerator for up to 4 days.
Reheat the beef in a skillet over medium heat until warmed through, adding a splash of broth if the sauce becomes too thick.
Reheat the rice in the microwave with a tablespoon of water to restore moisture.
Freeze the beef stir-fry and rice separately for up to 2 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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