Stir-Fried Beef and Rice Stir-Fried Beef and Rice

[migration] empty title 10029 Image by: [migration] empty title 10029 Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2006



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.

More stir-fry recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 632 mg
  • Protein 26 g
  • Calories 422.0
  • Total fat 7 g
  • Cholesterol 40 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g


  • Iron 26.0
  • Folate 23.0
  • Calcium 8.0
  • Vitamin A 93.0
  • Vitamin C 20.0
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Stir-Fried Beef and Rice