Rice & Beef Oriental

This one-skillet beef and rice stir-fry gets dinner on the table fast. Thin strips of flank steak sear in hot oil until browned, then broccoli, red bell peppers, and scallions get a quick two-minute stir-fry before everything simmers together with the rice.

The trick here is cutting the flank steak into thin strips so it browns quickly without overcooking. Flank steak gets tough if you go past medium, so that fast 3-to-5-minute sear is your window. The dry sherry and soy sauce build an umami-rich base that the rice absorbs as it steams.

Once the rice goes in, you just cover the skillet and walk away for five minutes. The residual heat does all the cooking. When you come back, the rice is fluffy, the vegetables still have some bite, and the beef stays tender.

Pro Tips

• Slice the flank steak against the grain for tender strips. Cutting with the grain gives you chewy, stringy pieces.
• Get the oil smoking hot before adding the beef. A hot skillet means a brown sear, not gray steamed meat.
• Don’t stir the vegetables too much. Two minutes is enough. You want crisp-tender broccoli, not soft mush.
• Let the rice sit covered for the full five minutes. Peeking lets steam escape and leads to undercooked grains.

Variations

• Swap flank steak for chicken breast strips or shrimp for a lighter version.
• Add a splash of sesame oil and toasted sesame seeds at the end for a nuttier finish.
• Use tamari instead of soy sauce to keep this gluten-free.