SS Superior Sauce USA

Recipe

Ginger Scallion American Beef Fried Rice with slaw

AmericanBeefDinnerRice BowlsStir FryUnited StatesDairy Free

Ginger Scallion American Beef Fried Rice with slaw is an easy American-style recipe with beef, green beans, cold cooked rice, and a simple ginger scallion sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time17 minutes
Cook Time17 minutes
Total Time34 minutes

Why this easy recipe works

Ginger Scallion American Beef Fried Rice with slaw is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: large wok or nonstick skillet
  • Heat: medium-high heat
  • Best side: cold cooked rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb flank steak or sirloin, thinly sliced across the grain
  • 2 cups green beans, cut into bite-size pieces
  • 1 cup cold cooked rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped parsley or scallions
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: slice the beef thinly across the grain so it stays tender. Cut green beans into bite-size pieces.
  2. Minute 5-8, small bowl: whisk sweet chili sauce, soy sauce, cider vinegar, garlic, and a touch of honey. Keep it beside the stove.
  3. Minute 8-10, large wok or nonstick skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large wok or nonstick skillet: cook the protein in one layer until browned. Pull beef from the pan while it is browned but still juicy.
  5. Minute 17-22, large wok or nonstick skillet: add green beans and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large wok or nonstick skillet: add cold cooked rice and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add parsley or scallions, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut green beans evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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