Chinese · Dinner
Sizzling Beef Rice Plate
Seared beef sirloin strips over steamed jasmine rice, tossed with garlic, ginger, scallion and bell pepper in a glossy soy and oyster sauce glaze, delivered on a hot plate so the sauce hisses on contact. Finished with sesame oil for a smoky, savoury Chinese-American plate.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
540Calories
40.2gProtein
22.6gFat
42.8gCarbs
6.8gSugar
2.4gFiber
1450mgSodium
113mgChol
6.1gSat Fat
680mgPotassium
55mgCalcium
4.2mgIron
2.6mcgVitamin B12
28mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, then toss with cornstarch and 0.5 tbsp soy sauce; let sit 10 minutes at room temperature.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, add beef in a single layer, and cook 60–90 seconds per side until browned and just cooked through.
3
Stir-fry
Add minced garlic and ginger, stir 20 seconds until fragrant, then add sliced bell pepper and cook 1–2 minutes until just softened at edges but still crisp.
4
Finish
Add remaining soy sauce, oyster sauce, Shaoxing wine, white pepper and sugar; stir until thickened, return beef and chopped scallion, toss 30 seconds until glazed, drizzle sesame oil, and plate over jasmine rice on a heated sizzle platter.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1 1/2 cup280g cooked jasmine rice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 bell pepper
- 22 scallion
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/4 tsp1/4 tsp white pepper
- 1/2 tsp1/2 tsp sugar-white
