Ginger beef and broccoli
Ginger beef and broccoli is tender strips of sirloin and bright green florets in a glossy soy, honey and ginger sauce, served over rice. It tastes like takeout, but it is ready in 25 minutes. It is quick, colorful and a great way to learn the basics of stir-frying at home.
- 25 minTotal time
- 2Servings
- 680kcal / serving
- 40 gProtein
The science: why this works
Cornstarch coating keeps beef tender
A thin coat of cornstarch protects the beef from harsh heat and helps it hold moisture. It also helps the sauce cling later. This simple version of velveting keeps the meat soft inside. This small step gives takeout-style meat that stays silky after cooking.
Learn: Velveting: tender stir-fry meat →High heat and small batches
A very hot pan browns the beef in minutes before it toughens. Cooking in a single layer and moving it to a plate keeps the pan hot and the meat from steaming. Cooking in stages keeps every ingredient at its best texture.
Learn: Stir-fry order: slowest first →Steaming the broccoli
Water and a lid make steam, which cooks broccoli fast and keeps its green color. Stopping at 3 minutes keeps it crisp-tender. Longer heat turns it olive green and soft. Short cooking keeps the bright green color and the fresh, crisp bite.
Learn: Keeping greens bright →Ginger beef and broccoli
25 minutes · 2 servings · Chinese · Main course
Ingredients
Makes 2 servings
- 300 gsirloin steak, thinly sliced
- 1 tbspcornstarch
- 300 gbroccoli, cut into small florets
- 3 tbspsoy sauce
- 1 tbsphoney
- 2 clovesgarlic, grated
- 1 tbspgrated ginger
- 1 tspsesame oil
- 150 grice
- 400 mlwater
- 2green onions, sliced
- 1 tspsesame seeds
- 1 tbspvegetable oil
Method
Tips for the best result
- Slice the beef thin and across the grain so it stays tender.
- Have the sauce mixed before you start, since the cooking is fast.
- Cut the broccoli into similar-size florets so they cook evenly.
Swaps
- Swap sirloin for flank steak or thinly sliced chicken thigh, cooked to 165°F (74°C).
- Swap honey for brown sugar.
- Swap broccoli for snap peas or bok choy.
Storing and reheating
Keeps in the fridge for 3 to 4 days. Reheat in a hot pan or microwave until steaming, 165°F (74°C), with a splash of water. Cool the rice within 2 hours and refrigerate it separately.
Ginger beef and broccoli: questions
How do I make beef tender in a stir-fry?
Slice it thinly across the grain and toss it in cornstarch before cooking. Then sear it fast over high heat and do not overcook it. This keeps the strips soft.
Can I use frozen broccoli?
Yes, frozen broccoli works well and cooks in a similar time. Add it straight from the freezer and cook until hot and tender. It may be a bit softer than fresh.
Why is my stir-fry sauce thin?
The sauce usually just needs another minute at a bubble for the cornstarch to thicken. Toss everything together on high heat. If still thin, add a small slurry of cornstarch and water.
