Make the Fried Rice: Heat 1 tablespoon of oil in a pan over medium heat. Add the diced carrots and green beans (or peas), sautéing them until tender, about 3–4 minutes. Add the day-old basmati rice and season with salt, pepper, and optional garlic powder. Mix in the chopped green onions and toss the rice until it’s hot and fluffy. Set aside.
Cook the Beef Stir-Fry: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the beef strips and sear them until browned on all sides. Remove the beef and set it aside. In the same skillet, add the sliced onion and bell pepper, cooking until softened with a slight char, about 5–6 minutes. Add the minced garlic and cook for another minute.
Finish the Stir-Fry: Return the beef to the skillet. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and ½ teaspoon of black pepper. Stir to coat the beef and vegetables in the sauce. In a small bowl, mix 1 teaspoon of cornstarch with ¼ cup of water to make a slurry, then stir this mixture into the skillet. Let it simmer until the sauce thickens and coats the beef and veggies evenly. If using, add ½ teaspoon of ginger for an extra kick of flavor.
Assemble the Dish: Plate the vegetable fried rice on one side of the dish and scoop the saucy beef stir-fry next to it. Serve immediately and enjoy!
