Tested till perfect Stir-Fried Beef and Rice
Stir-Fried Beef and Rice
Photography by
Yvonne Duivenvoorden

Stir-Fried Beef and Rice

Prepared with sugar snap peas, carrots, and bean sprouts, this delicious stir fry is great for sharing with friends and family. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/3 cups 1-1/3cupsparboiled white rice
  • 1 cup 1cupsliced sugar snap peasugar snap peas or snow peas
  • 2 2carrotcarrots, thinly sliced on the diagonal
  • 1 tbsp 1tbspvegetable oil
  • 12 oz 12oztop sirloin grilling steaktop sirloin grilling steaks, cut_into strips
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspgrated gingerroot
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 2 tbsp 2tbspoyster sauce
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 cup 1cupbean sprouts
  • 2 2green oniongreen onions, thinly sliced
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In saucepan, bring 2-2/3 cups (650 mL) water to boil; add rice. Cover and reduce heat to low; simmer for 15 minutes.

Add sugar snap peas and carrots; cook, covered, until vegetables are tender-crisp and no liquid remains, about 4 minutes. Fluff with fork.

Meanwhile, in large nonstick skillet or wok, heat half of the oil over medium-high heat; stir-fry beef, garlic and ginger until beef is browned but still pink inside, about 3 minutes. Transfer to bowl. Add soy sauce, oyster sauce, 2 tbsp (25 mL) water, pepper and hot pepper sauce to beef; toss to coat.

Add remaining oil to skillet; stir-fry rice mixture for 2 minutes. Add beef mixture; stir-fry until heated through, about 2 minutes.

Stir in bean sprouts and green onions.

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Nutritional Information Per serving: about

cal 422 pro 26g total fat 7g sat. fat 2g
carb 61g fibre 4g chol 40mg sodium 632mg

% RDI:

calcium 8 iron 26 vit A 93 vit C 20
folate 23
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