A vibrant Chinese-American stir-fry that brings together a delightful mix of chicken, beef, shrimp, and crisp vegetables in a rich, savory brown sauce. It's a restaurant favorite that's surprisingly easy to make at home for a complete, satisfying meal.
Prep30 min
Cook15 min
Servings4
Serving size: 1 serving
384cal
36gprotein
23gcarbs
16g
Ingredients
150 g Flank Steak (Thinly sliced against the grain)
150 g Boneless Skinless Chicken Breast (Thinly sliced)
150 g Large Shrimp (Peeled and deveined)
100 g Imitation Crab Meat (Cut into bite-sized chunks)
4 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 3 for sauce)
2.5 tbsp Cornstarch (Divided: 1.5 tbsp for marinade, 1 for sauce)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Happy Family Stir Fry with Steamed Basmati Rice
A protein-packed, fiber-rich Happy Family Stir Fry with steamed rice. A homestyle, soul-satisfying meal for everyone!
This chinese_american dish is perfect for dinner. With 646.3499999999999 calories and 40.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
Oyster Sauce
1 tbsp Shaoxing Wine (Can substitute with dry sherry)
1 tsp Toasted Sesame Oil
1 tsp Sugar
0.25 tsp White Pepper
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly minced or grated)
2 cups Broccoli (Cut into small florets)
1 medium Carrot (Peeled and thinly sliced on a diagonal)
1 cup Snow Peas (Trimmed)
0.5 cup Canned Water Chestnuts (Drained and sliced)
0.5 cup Canned Baby Corn (Drained and halved lengthwise)
Instructions
1
Marinate Meats & Prepare Sauce
In a medium bowl, combine the sliced beef and chicken. Add 1 tbsp soy sauce and 1.5 tbsp cornstarch. Toss well to coat each piece. Let it marinate for at least 15 minutes while you prepare other ingredients.
In a separate small bowl, prepare the stir-fry sauce. Whisk together the chicken broth, remaining 3 tbsp soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, remaining 1 tbsp cornstarch, and white pepper until smooth. Set aside.
2
Sear the Proteins
Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Carefully add the marinated beef and chicken in a single layer. Cook for 2-3 minutes, stirring occasionally, until browned and cooked through. Remove from the wok and set aside on a plate.
Add the shrimp to the hot wok. Cook for 1-2 minutes, stirring, until they turn pink and opaque. Remove and add them to the plate with the beef and chicken.
3
Stir-fry Vegetables
Add the remaining 1-2 tbsp of oil to the wok. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the broccoli florets and sliced carrots to the wok. Stir-fry for 3-4 minutes until they are vibrant and begin to get tender. You can add a splash of water and cover for a minute to steam them slightly if needed.
Add the snow peas, water chestnuts, and baby corn. Continue to stir-fry for another 2 minutes until all vegetables are tender-crisp.
4
Combine and Finish
Return the cooked beef, chicken, and shrimp to the wok with the vegetables.
Give the sauce a quick re-whisk to ensure the cornstarch is incorporated, then pour it over everything in the wok.
Stir constantly and bring the sauce to a simmer. Cook for 1-2 minutes as the sauce thickens and glazes all the ingredients.
Gently fold in the imitation crab meat. Cook for just 30-60 seconds more to heat it through without breaking it apart.
Remove from heat and serve immediately over hot steamed rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
