Beef Sirloin and Jasmine Rice Stir-Fry

I was in the mood for Asian and wanted to try this really simple rice dish. The original recipe calls for ground beef, but I thought some leftover cheap top sirloin would be better in it, so I went that direction with this version.

The seasoning in this dish is good but very simple. You can jazz this up with curry, or hoisin, or Sriracha to give it another dimension if you are so inclined.

Beef Sirloin and Jasmine Rice Stir-Fry

(adapted from skinnytaste.com here)

1 lb top sirloin

1/2 onion, chopped

6 green onions, chopped

2 cloves garlic, minced

3 carrots thinly sliced

1/2 red bell pepper, chopped

2 tbsp soy sauce

1 tsp fish sauce
1 cup jasmine rice
2 cups of water (or chicken broth)

2 tbsp fresh chopped cilantro

salt and pepper to taste

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Start by slicing up your beef. I had half of a big slab sitting in the freezer, so I wanted to eat it.

Slicing beef always works better when slightly frozen.

Slice the beef pretty thin and try to slice it across the grain.

Hold in the fridge until service. In the interest of keeping things healthier, I'm not marinating the beef at all.

Prep your carrots and red pepper.

Chop your onion, scallions and garlic.

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When you're ready to eat, fire up your wok and toss in the beef. No fat needed.

Though, give it a nice pinch of salt and pepper.

Cook until basically cooked through. It'll cook for a lot longer in a minute.

Drain and set aside for a few minutes.

Toss in the onions, garlic, scallions, 2 tablespoons soy sauce and teaspoon of fish sauce.

Cook for 2-3 minutes, stirring constantly.

Add in the carrots and red bell pepper.

Cook for 2 more minutes., stirring constantly.

Add the rice stir to combine.

Cook for 1 minute.

Add 2 cups of water.

Add the beef back in.

Drop heat to low and stir to combine.

Cover and cook for 20 minutes on low.

Add the cilantro in at the end. Make sure the rice is cooked through, adjust salt and serve.

Like I said, this dish was very simple. It had a nice flavor from the soy and fish sauce and the beef tasted nice and beefy. Not the most exciting dish I've ever made, but still fed us all just fine.

If I make this again, I'll definitely change up the seasoning a bit.

Enjoy!