This Asian-inspired Rice and Beef Stir Fry Recipe has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.
I can’t even tell you how many times Google has saved me. Debating with my husband about something? Take it to Google and you’ll get the correct answer. Want to know the lyrics to that song? Google is there to help! Want to figure out where you got that recipe from? Yep – Google!!
So I actually made this Asian Rice and Beef Stir Fry Recipe quite awhile ago. I remember that first time I made it, and I totally fell in love with it. I had the recipe written down on a piece of notebook paper, in with some other recipes that I needed to type up. But then I couldn’t find the photos. Seriously – I could have sworn that I took photos of it that first time around. But I literally spent hours going through folders on my computer looking for those files.
Alas, I never found them. But I loved this beef stir fry recipe so much that I knew I wanted to make it again to actually take photographs.
It took me several months to get around to it again, but I’m so glad that I did go back to that recipe. Because just like the first time around, I LOVED this beef stir fry recipe.
But then when I went to type up the recipe, I realized that I only had the recipe written down, but no other notes. Luckily, it’s Google to the rescue!!
I had this written on a piece of paper because I took the basic idea from a Pillsbury recipe, but wanted to make my own sweet and sour sauce. The original recipe uses Szechuan stir fry sauce. And while I am all about the heat and love it, I knew my family would not go for it. So I decided to make my own sweet and sour sauce, with just a touch of heat.
This Asian Beef Stir Fry Rice Recipe is seriously out of this world delicious. It may not look like much, but there are so many flavors going on and they just all go together so well. This is definitely a great comfort food recipe – perfect to cozy up with on a cold night!
- ½ cup water
- ¼ cup ketchup
- ¼ cup reduced sodium soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons honey
- pinch of crushed red pepper
- 2 cups water
- 1 cup long grain rice
- 1 tablespoon vegetable oil
- 1 lb flank or flat iron steak, cut into very thin slices
- ½ cup chopped carrots
- 1 cup frozen peas
- ¼ cup sliced green onions
- ½ cup chopped peanuts
- In a saucepan over medium heat, combine the ½ cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
- In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
- Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
- Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
- Serve topped with the chopped peanuts.
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