A quick beef and broccoli stir-fry with ginger-soy sauce, served with rice. Thin, even beef slices help it cook quickly.
A ginger and soy stir-fry
Slice the beef thinly across the grain and cook in batches. Briefly steamed broccoli finishes in the pan with the glossy sauce.
Serving and preparing ahead
Divide the beef, broccoli and rice between four plates. Follow the shorter rice storage window when preparing ahead.
Beef and Broccoli
Description
A quick beef and broccoli stir-fry with ginger-soy sauce, served with rice. Thin, even beef slices help it cook quickly.Ingredients
Instructions
Start cooking the rice according to its packet. Whisk soy sauce, vinegar, sugar, cornflour and water together until smooth.
Steam the broccoli for 3–4 minutes until bright green and barely tender. Drain thoroughly.
Heat half the oil in a large wok or frying pan. Stir-fry the beef in two batches for about 2–3 minutes per batch until browned and cooked through. Transfer to a clean plate.
Add the remaining oil, garlic and ginger to the pan for 30 seconds. Add the broccoli and return the beef with its juices.
Stir the sauce again, pour it in and simmer for 2–3 minutes until glossy and thickened. Scatter with spring onions and divide with the cooked rice.
Note
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Soy and wheat/gluten in ordinary soy sauce; check labels.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
