Beef and Broccoli Stir-Fry with Ginger Soy Sauce

Ingredients

• 600 g sirloin steak, thinly sliced across the grain
• 500 g broccoli, cut into small florets, tender stalk peeled and sliced
• 2 tablespoons neutral oil, divided
• 3 garlic cloves, minced
• 20 g fresh ginger, peeled and finely grated
• 3 tablespoons reduced-salt soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar
• 2 teaspoons cornflour (cornstarch)
• 120 ml cold water, plus 3 tablespoons for steaming
• 300 g dry long-grain rice, cooked according to its packet
• 2 spring onions, sliced

Instructions

1. Prepare the rice and sauce. Start the rice according to its packet so it is ready with the stir-fry. Mix soy sauce, vinegar, sugar, cornflour and 120 ml cold water in a small jug until smooth. Keep the garlic, ginger and spring onions ready beside the stove.
2. Steam the broccoli briefly. Put broccoli and 3 tablespoons water in a large lidded skillet over medium-high heat. Cover for 3–4 minutes until bright green and almost tender. Lift out, drain any remaining water and dry the pan carefully before adding oil.
3. Brown the beef in batches. Pat the beef strips dry. Heat half the oil over medium-high heat and spread half the beef in a loose layer. Cook, turning, until lightly browned; transfer to a clean plate. Repeat with the remaining oil and beef. Do not pile all the meat into the pan at once.
4. Cook the aromatics. Reduce the heat to medium. Add garlic and ginger to the pan and stir for 30 seconds, adding a teaspoon of water if the base is very dry. Stir the sauce again because the cornflour settles, then pour it into the skillet and bring to a simmer.
5. Combine and check. Return beef and broccoli with any plate juices. Toss for 2–3 minutes until the sauce is glossy and the broccoli is tender-crisp. For whole-cut beef, check at least 63°C/145°F and allow a 3-minute rest before eating. Add a splash of water if the sauce thickens too much.
6. Serve immediately. Taste a cooked piece before adding extra soy sauce; brands vary in saltiness. Spoon over the freshly cooked rice and scatter with spring onion. Divide any leftovers before serving rather than leaving the entire pan on the table for a long period.

Tips and troubleshooting

Slicing across the visible muscle fibres helps avoid chewy strips. If the pan releases a puddle of beef juice, finish that batch safely, then use less meat in the next batch. A chalky sauce usually needs another short simmer; a gluey one needs water, not more oil.

Substitutions

Tamari can replace soy sauce if its label meets your dietary needs. Use green beans instead of broccoli, steaming until nearly tender first. For a vegetarian variation, use firm tofu and vegetable stock or water, with separate cooking guidance for the tofu.

Allergen notes

Contains soy and usually wheat from soy sauce. Check cornflour, vinegar and sauce labels for additional allergens. No sesame oil or dairy is included.

Storage and reheating

Cool rice quickly, ideally within 1 hour, and refrigerate separately from the beef. Use rice within 24 hours and reheat it only once until steaming throughout. Refrigerate the beef and broccoli promptly and use within 48 hours; the broccoli will be softer after reheating.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.