Quick Pan Fried Beef and Vegetables Recipe

Name: Quick Pan Fried Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raw rice, which will yield 4 cups when cooked; 8 ounces beef sirloin, thinly sliced 1/8 inch and the fat removed; 2 tablespoons vegetable oil; ½ cup fresh carrot, peeled and thinly sliced 1/8 inch; ½ cup onion, thinly sliced 1/8 inch; 1 clove garlic, chopped fine; ½ cup celery, cut like matchsticks; ½ cup white cabbage, sliced thin 1/8 inch; ½ cup fresh green beans, cut in 1 inch pieces; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 teaspoon salt; ⅛ teaspoon white pepper, ground; 1 tablespoon parsley, chopped; 1 tablespoon chives, chopped

Servings: persons

2 cups raw rice, which will yield 4 cups when cooked
8 ounces beef sirloin, thinly sliced 1/8 inch and the fat removed
2 tablespoons vegetable oil
½ cup fresh carrot, peeled and thinly sliced 1/8 inch
½ cup onion, thinly sliced 1/8 inch
1 clove garlic, chopped fine
½ cup celery, cut like matchsticks
½ cup white cabbage, sliced thin 1/8 inch
½ cup fresh green beans, cut in 1 inch pieces
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
⅛ teaspoon white pepper, ground
1 tablespoon parsley, chopped
1 tablespoon chives, chopped

1
Cook the rice according to the packages instructions and it keep warm.
2
Preheat a pan then quickly fry the beef and vegetables together with the vegetable oil over high heat until golden brown, about 4 to 5 minutes.
3
Season with salt, ground white pepper to your taste.
4
Turn off the heat and add the soy sauce and sugar, stir for one minute.
5
Add the meat and vegetable mixture to the rice in the pot in which the rice was cooked.
6
Heat on a low setting, until hot throughout.
7
Add the parsley and chives.
8
Serve from the pot in bowls with additional soy or hot pepper sauce if you like.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups raw rice, which will yield 4 cups when cooked, 8 ounces beef sirloin, thinly sliced 1/8 inch and the fat removed, 2 tablespoons vegetable oil, ½ cup fresh carrot, peeled and thinly sliced 1/8 inch, and more.

Yes, Quick Pan Fried Beef and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Pan Fried Beef and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions