Ingredients:
For the Beef Stir-Fry:
1 lb beef sirloin or flank steak, thinly sliced
2 tbsp vegetable oil
1 red bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
2 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
For the Fried Rice:
2 cups cooked jasmine rice (preferably cold)
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup carrots, diced
1/2 cup peas (frozen or fresh)
2 large eggs, beaten
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
2 green onions, sliced (for garnish)
Directions:
Step 1: Prepare the Fried Rice
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook until fragrant and translucent, about 2 minutes.
Add the carrots and peas and cook until tender, about 3-4 minutes.
Push the vegetables to one side of the pan and add the beaten eggs to the empty side. Scramble the eggs until cooked through, then mix with the vegetables.
Add the cold rice to the pan and stir to combine with the vegetables and eggs.
Stir in the soy sauce, oyster sauce, and sesame oil. Cook for another 2-3 minutes, until the rice is heated through and slightly crispy. Garnish with sliced green onions.
Step 2: Prepare the Beef Stir-Fry
Heat vegetable oil in a large skillet or wok over high heat. Add the sliced beef and cook until browned and cooked through, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the garlic, ginger, red bell pepper, snap peas, and broccoli. Stir-fry for 3-4 minutes, until the vegetables are tender-cris