Ingredients:

• 1 pound of beef sirloin, thinly sliced
• 1 cup of jasmine rice
• 2 cups of water or beef broth
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of cornstarch
• 1 teaspoon of garlic powder
• 1 teaspoon of ginger powder
• Salt and pepper to taste
• 2 tablespoons of vegetable oil (for frying)
• 1 cup of broccoli florets
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Preparing the Rice

1. Start by rinsing the jasmine rice under cold water in a fine-mesh strainer. This helps to remove excess starch and prevents the rice from becoming gummy. Rinse until the water runs clear, which usually takes about 2-3 minutes.

2. In a medium saucepan, combine the rinsed rice and 2 cups of water or beef broth. If you want to enhance the flavor, I recommend using beef broth.

3. Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes.

4. After 15 minutes, turn off the heat but keep the lid on. Let the rice sit for another 10 minutes to allow it to steam and become fluffy.

5. Once the rice has rested, fluff it with a fork and set it aside while you prepare the beef and vegetables.

Preparing the Beef

6. In a large mixing bowl, combine the thinly sliced beef with soy sauce, oyster sauce, garlic powder, ginger powder, cornstarch, salt, and pepper. Mix everything well to ensure the beef is evenly coated. Let it marinate for about 15-20 minutes. This step is crucial as it infuses the beef with flavor and helps tenderize it.

7. While the beef is marinating, prepare your vegetables. Wash and chop the broccoli into small florets, julienne the carrot, and slice the bell pepper into thin strips. Set them aside.

Cooking the Beef

8. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the beef; this will help achieve that crispy texture we’re aiming for.

9. Once the oil is hot, add the marinated beef in a single layer. Avoid overcrowding the pan; you may need to do this in batches. Let the beef cook undisturbed for about 2-3 minutes until it develops a nice golden-brown crust.

10. After 2-3 minutes, stir the beef to cook the other side. Cook for an additional 2-3 minutes until the beef is cooked through and crispy. Remove the beef from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

Cooking the Vegetables

11. In the same skillet, add a little more oil if necessary, and toss in the broccoli, carrot, and bell pepper. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp. You want them to retain some crunch for texture.

12. Season the vegetables with a pinch of salt and pepper while they cook. If you like a bit of heat, you can also add a dash of red pepper flakes at this stage.

Assembling the Crispy Beef Rice Bowl

13. Now it’s time to assemble your crispy beef rice bowl! Start by placing a generous scoop of the fluffy jasmine rice at the bottom of each bowl.

14. Next, layer the stir-fried vegetables over the rice. Make sure to distribute them evenly for a colorful presentation.

15. Finally, top the vegetables with the crispy beef. You can pile it high for a hearty meal or keep it more modest, depending on your appetite.

16. For the finishing touch, sprinkle chopped green onions and sesame seeds over the top. This adds a lovely crunch and a pop of flavor.

Serving Suggestions

17. Serve the crispy beef rice bowl immediately while everything is hot. You can also offer additional soy sauce or chili sauce on the side for those who like an extra kick.

18. If you have any leftovers, store them in