Start with the prep

Begin by preparing all ingredients before cooking.

Cut the beef into thin strips (about 1–1.5 cm thick).
Transfer the beef to a bowl, season generously with salt and black pepper, and mix well until evenly coated.
Set aside and let it rest for 5 minutes.

Wash, peel, and slice all vegetables:

• Slice the onions and bell peppers.

• Slice the spring onion stems and set the green tops aside for garnish.

• Slice the red chilis (if using).

Mince the garlic and grate the ginger.

In a bowl, combine light soy sauce, oyster sauce, beef stock, garlic, and ginger.
Mix well and set aside.

In a small separate bowl, mix the cornstarch with cold water until smooth and lump-free.
Set aside.

Cook the rice

Add the jasmine rice and cold water to a pot and season lightly with salt.

Bring to a boil over high heat (3–5 minutes).

Once boiling, stir once, reduce the heat to low, cover, and let the rice cook gently in the background for 10–15 minutes, until fluffy and fully cooked.

Once done, remove from heat and keep covered.

Stir fry the beef

Heat a wok or large pan over high heat.

Add the first portion of toasted sesame oil and allow it to heat for 30–45 seconds.

Add the beef strips in a single layer.
Stir fry on high heat for 2–4 minutes, tossing frequently, until the beef is cooked through and lightly browned.

Transfer the cooked beef to a separate bowl and set aside.

Stir fry the vegetables

Place the wok or pan back on medium-high heat.

Add the second portion of toasted sesame oil and let it heat for 20–30 seconds.

Add the onions, bell peppers, spring onion stems, and chili.
Season lightly with salt.

Stir fry for 3–5 minutes, stirring frequently, until the vegetables are cooked but still slightly crunchy.

Combine and finish the sauce

Add the cooked beef back into the pan with the vegetables.

Increase heat to medium-high and stir for 30–60 seconds to combine.

Pour in the prepared sauce and let it cook for 1–2 minutes, stirring continuously, until it starts to bubble.

Slowly add the cornstarch mixture while stirring constantly.

Continue stirring for 30–60 seconds, until the sauce thickens and evenly coats the beef and vegetables.

Taste and adjust seasoning with additional salt and black pepper if needed.

Remove from heat.

Assemble the meal prep

Fluff the rice with a fork.

Evenly distribute the rice and beef stir fry into meal prep containers according to the selected serving size.

Top with spring onion greens and a mix of black and white sesame seeds.

Cool, label, and store

Let the meals cool uncovered for 5 minutes before sealing.

Seal the containers.

Label each container with the meal name and preparation date.

Store as follows:

• Fridge: Up to 2–3 days for best taste and texture

• Freezer: Up to 3 months when sealed properly

Reheat / Warm Up

From the fridge:

• Microwave for 2–3 minutes, stirring halfway if possible

• Or reheat in the oven at low heat until warmed through

From the freezer:

• For best results, thaw overnight in the fridge

• Reheat in the microwave or oven until hot throughout

• If reheating directly from frozen, use the microwave’s defrost setting first, then heat normally

Tip: Add a small splash of water before reheating to keep the rice and beef moist.