Indonesian-Inspired Beef and Vegetable Stir-Fry Grain Bowl
This vibrant grain bowl features tender strips of stir-fried beef combined with seasonal vegetables like snap peas, carrots, and bell peppers, all served atop fragrant jasmine rice. The dish showcases classic Indonesian flavors with a simple soy and ginger sauce, offering a quick and balanced weeknight meal.
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Overview
This Indonesian-Inspired Beef and Vegetable Stir-Fry Grain Bowl is a delightful and colorful meal combining tender beef strips with crisp seasonal vegetables such as snap peas, carrots, and bell peppers. Served over fragrant jasmine rice, the dish is brought together by a savory soy-ginger sauce that infuses every bite with authentic Indonesian flavors. Perfect for a quick weeknight dinner, this recipe is both satisfying and wholesome.
Why you’ll love it
- Quick and easy to prepare, ideal for busy evenings.
- Balanced meal with protein, veggies, and grains.
- Fresh, vibrant textures and classic Indonesian flavor notes.
- Versatile: use seasonal vegetables you have on hand.
Ingredient notes
- Beef: Use lean sirloin or flank steak, thinly sliced against the grain for tenderness.
- Vegetables: Snap peas, carrots, and colorful bell peppers add crunch and sweetness.
- Rice: Jasmine rice is traditional; rinsing before cooking yields fluffy grains.
- Sauce: A simple blend of soy sauce, fresh ginger, garlic, and a touch of brown sugar provides balance.
Serving & storage
- Serve immediately for best texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave until warmed through.
- Always ensure beef is cooked to a safe internal temperature of at least 63°C (145°F).
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Chef tips
- Slice the beef thinly across the grain to ensure tenderness.
- Prepare all ingredients before cooking as stir-frying is a quick process.
- Do not overcrowd the pan when cooking the beef to achieve a good sear; cook in batches if necessary.
- Adjust soy sauce quantity to your taste, especially if you use low-sodium soy sauce.
Ingredients
- 250 g (9 oz) jasmine ricejasmine rice
- 400 g (14 oz) beef sirloin or flank steak, thinly sliced against the grainbeef sirloin or flank steak
- 150 g (1 cup) snap peas, trimmedsnap peas
- 2 medium carrots, peeled and juliennedcarrots
- 1 red bell pepper, thinly slicedred bell pepper
- 3 tablespoons soy saucesoy sauce
- 1 tablespoon oyster sauceoyster sauce
- 1 tablespoon brown sugarbrown sugar
- 2 cloves garlic, mincedgarlic cloves
- 2 teaspoons fresh ginger, mincedfresh ginger
- 2 tablespoons vegetable oilvegetable oil
- 1 scallion, sliced (for garnish)scallion
- 1 teaspoon toasted sesame seeds (optional, for garnish)toasted sesame seeds
- Salt and freshly ground black pepper, to tastesalt and pepper
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Equipment
- medium saucepan with lid
- large wok or large frying pan
- knife
- cutting board
- mixing bowl
- measuring spoons
- spatula or wooden spoon
Nutrition per serving
- Calories485
- Protein35 g
- Carbs55 g
- Fat10 g
Step-by-step
Step 1
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.Step 2
Cook the jasmine rice according to package instructions, typically by combining rice with 375 ml (1 1/2 cups) water in a saucepan, bringing to a boil, then covering and simmering on low heat for 12 minutes. Remove from heat and let it rest, covered, for 10 minutes.Step 3
While the rice cooks, prepare the sauce by mixing soy sauce, oyster sauce, brown sugar, minced garlic, and fresh ginger in a small bowl. Stir until the sugar dissolves.Step 4
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat until hot but not smoking.Step 5
Add the sliced beef to the hot oil in a single layer. Stir-fry for 2–3 minutes until browned but still tender. Remove beef from pan and set aside.Step 6
Add the remaining 1 tablespoon of oil to the pan. Stir-fry the snap peas, carrots, and bell peppers for 3–4 minutes until vegetables are crisp-tender.Step 7
Return the beef to the pan with the vegetables, pour the prepared sauce over the mixture, and stir-fry everything together for another 1–2 minutes until heated through and coated evenly.Step 8
Season with salt and freshly ground black pepper to taste. Remove from heat.Step 9
To serve, divide the cooked jasmine rice among bowls, then top each with the beef and vegetable stir-fry. Garnish with sliced scallions and toasted sesame seeds if using.
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