Name: Beef and Bell Pepper Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ tsp baking soda (for velveting); ½ tsp white pepper; 1 red + 1 yellow bell pepper, diced; 1 tbsp ginger, minced; 1 tbsp sesame oil; 1 tsp cornstarch; 2 tbsp neutral oil; 2 tbsp oyster sauce; 3 cloves garlic, minced; 3 cups cooked day-old jasmine rice; 3 eggs, beaten; 3 tbsp low-sodium soy sauce; 4 green onions, sliced (white & green separated); 400g beef (flank or sirloin), thinly sliced

Savor Beef and Bell Pepper Fried Rice, a vibrant, healthy Chinese stir-fry with tender beef strips, colorful bell peppers, and fluffy day-old rice tossed in savory soy-oyster sauce. This one-pan dinner is ready in under 30 minutes.

Why You’ll Love This Recipe

Beef and Bell Pepper Fried Rice is the perfect weeknight hero—juicy marinated beef, crisp-tender bell peppers, and perfectly seasoned rice come together in one skillet for a restaurant-quality meal that’s lighter than takeout. It’s naturally balanced with protein, colorful veggies, and complex carbs, yet feels indulgent. Using day-old rice keeps it budget-friendly and gives that authentic fried-rice texture. Customizable, kid-approved, and faster than delivery, this colorful stir-fry will become your go-to healthy Chinese dinner.

Recipe Tips and Tricks

Day-Old Rice is Key: Fresh rice turns mushy; cold rice fries beautifully.
High Heat & Hot Wok: Prevents sticking and creates wok hei (breath of the wok).
Velvet the Beef: Baking soda or cornstarch tenderizes inexpensive cuts.
Cook in Batches: Avoid overcrowding—keeps everything crisp.
Eggs Last: Push rice aside, scramble eggs directly in wok for fluffy bits.
Finish with Sesame Oil: Adds irresistible aroma.

Yield: 4 Servings

Beef and Bell Pepper Fried Rice

Healthy, colorful beef and bell pepper fried rice—better than takeout in 30 minutes.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

½ tsp baking soda (for velveting)
½ tsp white pepper
1 red + 1 yellow bell pepper, diced
1 tbsp ginger, minced
1 tbsp sesame oil
1 tsp cornstarch
2 tbsp neutral oil
2 tbsp oyster sauce
3 cloves garlic, minced
3 cups cooked day-old jasmine rice
3 eggs, beaten
3 tbsp low-sodium soy sauce
4 green onions, sliced (white & green separated)
400g beef (flank or sirloin), thinly sliced

Instructions

Velvet Beef: Toss sliced beef with baking soda, cornstarch, 1 tsp soy sauce; rest 10 minutes.
Prep Veggies: Dice bell peppers evenly; separate green onion whites and greens.
Break Up Rice: Crumble cold rice with wet hands—no clumps!
Heat Wok: Get screaming hot over high flame; add 1 tbsp oil.
Sear Beef: Flash-fry beef 45–60 seconds until 70% cooked; remove and set aside.
Cook Aromatics: Add remaining oil, sauté garlic, ginger, onion whites 30 seconds.
Peppers In: Stir-fry bell peppers 2 minutes until crisp-tender and bright.
Scramble Eggs: Push veggies aside, pour eggs, scramble until just set.
Rice & Sauce: Add rice, remaining soy + oyster sauce; fry 3–4 minutes until coated and hot.
Final Toss: Return beef, add sesame oil and green onions; toss 30 seconds and serve immediately!

Notes

Cold rice is non-negotiable for authentic texture.
Velveting with baking soda makes even cheap beef buttery-tender.
Leftovers taste even better the next day.
Serve with chili oil or sriracha on the side.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 745Total Fat 35gSaturated Fat 10gUnsaturated Fat 25gCholesterol 227mgSodium 395mgCarbohydrates 68gFiber 3gSugar 7gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.