One-pan lemon beef and rice stir-fry
By Henny Shor, Jerusalem Post, January 31,2026
https://www.jpost.com/food-recipes/article-884885
Originally, I planned to share two separate recipes: a lemon ginger beef stir-fry and a bright lemon rice to serve alongside it. But as I started cooking, I suddenly realized that I could make the whole dish so much simpler by bringing the two together in one pot.
With just a few small tweaks, everything cooked beautifully, the flavors blended perfectly, and the result was incredible. The beef becomes tender, the rice absorbs all the citrusy goodness, and the entire meal comes together with almost no effort. It is cozy, fragrant, and exactly the kind of winter dinner that warms the entire kitchen.
Yields 4-5 servings
Ingredients:
1 kg. steak (rib eye, chuck steak #2, or minute steak #5)
2 Tbsp. cornstarch
2 Tbsp. date syrup
4 Tbsp. soy sauce
6 garlic cloves, minced
1 Tbsp. fresh ginger, finely grated
Zest of 1 lemon
3 Tbsp. olive oil
1 onion, diced
6 celery stalks, thinly sliced on an angle
1 green pepper, sliced
Juice of 1 lemon
2 cups rice
2 tsp. salt
¼ tsp. black pepper
1 tsp. turmeric
4 cups boiling water
Directions:
Slice the beef into very thin strips and place in a large bowl with the cornstarch, date syrup, soy sauce, grated garlic, grated ginger, lemon zest, and a sprinkle of salt and pepper. Mix well so everything is evenly coated, and set the lemon juice aside for later.
Heat the olive oil in a large sauté pan or wide pot over medium high. Add the onion and sauté for about three minutes, then add the marinated beef. Cook for about 10 minutes, stirring occasionally, until the meat releases its juices and begins to brown.
Add the celery and green pepper, mix well, and pour in the lemon juice. Lower the heat and let it cook for about 25 minutes.
In a small bowl, rinse and drain the rice, then add it to the pan along with the salt, pepper, and turmeric. Pour in the boiling water, mix well, and bring to a gentle simmer.
Cover the pot and cook for another 20 to 30 minutes, until the meat is tender, the rice is fluffy, and the liquid is absorbed. Fluff with a fork and serve hot.
Enjoy! 
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