Instructions
Step 1: Heat the olive oil in a large skillet or wok over medium-high heat until it’s hot and shimmering.
Step 2: Add the cubed beef steak and cook for 3-4 minutes, stirring occasionally, until browned on the outside. Season with salt and pepper, then transfer to a plate.
Step 3: In the same skillet, add the sliced onions and cook for about 1 minute until fragrant.
Step 4: Add the carrots, broccoli, and bell peppers to the skillet and stir-fry for 4-5 minutes until tender-crisp.
Step 5: Return the beef to the skillet and pour in the soy sauce, stirring everything together well.
Step 6: Push the stir-fry mixture to the sides of the skillet and scramble the egg in the center, then mix everything together until the egg is cooked through.
Step 7: Add the cooked rice and toss everything together for another minute until heated through.
Step 8: Divide onto a plate and enjoy your power-packed meal.
Storage and Reheating Tips
This stir-fry keeps beautifully in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep or lunch leftovers.
To reheat, simply pop it in a microwave-safe bowl and heat for 1-2 minutes, stirring halfway through. Alternatively, you can warm it in a skillet over medium heat for a fresher texture.
If you’re meal prepping, consider keeping the rice separate from the stir-fry to maintain the best texture, then mix them together when reheating.
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