Ingredients:

  • 2 cups jasmine rice (400g)
  • 4 cups water (960ml)
  • 1 lb (450g) flank steak, sliced thinly against the grain
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon cornstarch (8g)
  • 1 tablespoon vegetable oil (15ml)
  • 2 cups mixed bell peppers, sliced (300g)
  • 1 cup broccoli florets (150g)
  • 1 cup snap peas (150g)
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons oyster sauce (45ml)
  • 2 tablespoons sesame oil (30ml)
  • 2 green onions, sliced
  • Sesame seeds for topping (optional)

Instructions:

  1. Rinse jasmine rice under cold water until it runs clear. Combine rice and water in a large pot. Cook until water is absorbed, about 15 minutes.
  2. In a mixing bowl, combine sliced beef, soy sauce, and cornstarch. Mix well and let it marinate for at least 10 minutes.
  3. Add vegetable oil to the hot wok over medium-high heat.
  4. Add marinated beef in a single layer. Cook for 2-3 minutes until seared. Remove and set aside.
  5. Add mixed bell peppers, broccoli, and snap peas to the wok. Stir-fry for 3-5 minutes until tender-crisp.
  6. Stir in garlic and ginger, cooking for an additional minute. Return beef to the pan, and stir in oyster sauce and sesame oil. Toss to combine and cook for another 1-2 minutes.
  7. Fluff the cooked rice and divide it among four bowls. Spoon the stir-fry mixture over the rice and garnish with green onions and sesame seeds.