Beef Stir Fried Rice Bowl

Name: Beef Stir Fried Rice Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 1/2 cups basmati rice (dry); 3 cups water; 1 slice ginger; 1 1/2 tsp salt; 6 tbsp sesame oil; 4 whole eggs; 1 cup carrots (small diced); 1 cup green peas; 2 tsp ginger; 2 tsp garlic; 1 1/2 lb steak (leftover (fillet, brisket, ground)); 1 tbsp kimchi paste; 4 tbsp cilantro (chopped); 2/3 cup green onion (chopped); 1/3 cup soy sauce; 1 tbsp sriracha; 2 tbsp korean chili flakes; 12 oz bean sprouts; 4 tbsp sesame seeds; 1/2 cup micro cilantro

5 from 1 vote

A stir fried beef rice bowl is a perfect and easy way to use up leftovers! Not to mention, getting a great meal, that is delicious, filling, and cost effective ingredients. Look no further than this delectable and easy recipe for beef fried rice bowl.

This recipe does include a few special ingredients that hopefully you have in your pantry or refrigerator. If you don’t have something specific or want to add anything to this recipe, by all means do so! That is the beauty of recipes and cooking you can replace one thing for another and have a lot of fun and versatility.

This is one of my go to recipes when I have rice leftover or meat. It is so easy to throw almost any vegetable or protein into the rice to make it interesting everytime. I also love this recipe because the use of a wok. Here is the recipe I hope you enjoy it!

Ingredients

8 people

Fried Rice

1 1/2 cups basmati rice dry
3 cups water
1 slice ginger
1 1/2 tsp salt

Vegetables

6 tbsp sesame oil
4 whole eggs
1 cup carrots small diced
1 cup green peas
2 tsp ginger
2 tsp garlic
1 1/2 lb steak leftover (fillet, brisket, ground)
1 tbsp kimchi paste
4 tbsp cilantro chopped
2/3 cup green onion chopped
1/3 cup soy sauce
1 tbsp sriracha
2 tbsp korean chili flakes
12 oz bean sprouts
4 tbsp sesame seeds
1/2 cup micro cilantro

Nutritional information

Calories: 473kcalCarbohydrates: 38gProtein: 24gFat: 26gSaturated Fat: 7gCholesterol: 54mgSodium: 1120mgPotassium: 535mgFiber: 4gSugar: 4gVitamin A: 3590IUVitamin C: 17mgCalcium: 93mgIron: 4mg

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings 8 people

How to make basmati rice

Place water, ginger, and salt into a pot and bring to a boil. Once it comes to a boil, stir in the basmati rice. Cover and turn down to a light simmer. Cook for 20 minutes. Then turn off the heat. Allow to steam for a minute. Then take the lid off and pour the rice onto a sheet pan and spread the rice in an even thin layer. (this will allow the rice to cool quickly)

How to make fried rice

First you want to make some rice per the instructions on the package of whatever rice you decide to use. I prefer basmati because of the flavor and the lack of starch it has compared to other rice. Once the rice is cooked pour it out on to a sheet pan to cool immediately.
Wok cooking is all about high heat and speed. Most home stoves don’t have this heat capabilities but you can still achieve a great fried rice. In your wok ( or large pan) on the highest heat add 2 tbsp. of sesame oil.
Take your eggs and scramble them in a bowl. When the oil is just about to start smoking add the eggs to the wok. They should immediately souffle up around the edges. Using a spatula or spoon scramble the eggs and when they are cooked slide them off onto a plate and chop it roughly.
Place the wok back on the fire and add the remaining sesame oil along with ginger, onion, carrot, and a pinch of salt. Cook for one minute and then add the garlic and the beef. Cook for 1 a minute and then add the rice.
Cook the rice for 2 minutes and then add the kimchi paste and soy sauce. Cook for 2-3 minutes. Add the peas, green onions, and egg and cook for another 1 minutes. Add another pinch of salt if need be along with a little bit of sriracha. Taste the rice and see what it needs, if nothing add the bean sprouts to the rice and turn off the heat.
Stir one or two more times to incorporate everything. Then distribute the rice to 4 different bowls. Top with korean chili flakes, sesame seeds, green onion, and micro cilantro. Serve and enjoy!