Description

A flavorful and satisfying bowl of crispy beef served over steamed rice with fresh vegetables and a savory sauce–perfect for a quick weeknight meal or meal prep.

Ingredients

1 lb flank steak, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp cornstarch
2 tbsp vegetable oil, divided
2 cloves garlic, minced
1 tsp grated fresh ginger
2 cups cooked jasmine rice
1 cup steamed broccoli florets
1/2 cup shredded carrots
2 green onions, sliced
Sesame seeds, for garnish
Optional: sriracha or chili oil, for serving

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Instructions

In a medium bowl, combine soy sauce, oyster sauce, rice vinegar, and cornstarch. Add the sliced beef and toss to coat; let marinate 10–15 minutes.
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear until crispy brown edges form, about 2–3 minutes per side. Remove beef and set aside.
Add remaining 1 tbsp oil to the skillet. Stir‑fry garlic and ginger for about 30 seconds until fragrant.
Return the beef to the skillet and toss with aromatics for 1 minute to reheat and combine flavors.
Divide cooked rice among serving bowls. Top each with crispy beef mixture, broccoli, carrots, and green onions.
Sprinkle with sesame seeds and drizzle with sriracha or chili oil if desired. Serve immediately.

Notes

For extra crispiness, dredge beef in a little extra cornstarch just before frying.
Use thinly sliced sirloin or skirt steak if flank steak isn’t available.
Prep vegetables and rice ahead of time to speed up assembly.
To make it gluten‑free, substitute tamari for soy sauce.