Ground chuck cooks up extra crispy in this easy stir-fry with rice.
Test Kitchen Tip
Ground chuck has more fat than ground sirloin.
Spread theground beefin an even layer in the pan to create a nice sear.
Credit:ANTONIS ACHILLEOS; PROP STYLING: KATHLEEN VARNER; FOOD STYLING: MAGGIE RUGGIERO
Reheat on the stovetop until hot throughout before serving.
3cupscold, cooked long-grain rice
1large (11-oz.)
Add beef, and press into a thin layer covering bottom of skillet.
Cook, stirring once, until browned, about 6 minutes.
Add vegetables and rice:
Add broccoli and garlic.
Cook, stirring occasionally, until broccoli begins to soften, about 6 minutes.
Add rice and bell pepper.
Cook, stirring often, until heated through and beginning to brown, about 6 minutes.
Pour soy mixture over rice mixture, stirring to combine.
Add scallions:
Remove from heat; sprinkle with scallions, salt, and crushed red pepper.
Frequently Asked Questions
it’s possible for you to use frozen vegetables for this beef stir-fry recipe.
No need to defrost them first; just throw them right into the pan when directed.
When it comes to stir-fry, almost any vegetable will do.
Choose vegetables that will cook quickly (or thinly slice ones that need a bit more time).
Peppers, carrots, onions, mushrooms, and bok choy all make great choices.
