Sesame-Ginger Beef & Broccoli Stir-Fry with Garlic Rice

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Tender flank steak and crisp-tender broccoli tossed in a glossy soy-ginger sauce, spooned over fluffy garlic jasmine rice. This weeknight stir-fry delivers takeout-level flavor in under 40 minutes, with a quick cornstarch-seared beef technique that keeps every slice silky.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 920 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 95 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the garlic rice

• 1.5 cups jasmine rice, rinsed
• 2.5 cups water
• 2 tbsp vegetable oil
• 4 cloves garlic, finely minced
• 1/2 tsp kosher salt

For the beef

• 1.5 lb flank steak, thinly sliced against the grain
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the stir-fry

• 3 tbsp vegetable oil, divided
• 1 large head broccoli, cut into 1.5-inch florets (about 4 cups)
• 1 red bell pepper, sliced into thin strips
• 8 oz cremini mushrooms, sliced

For the sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice vinegar
• 2 tbsp packed brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tsp sriracha (optional)

Aromatics and garnish

• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp toasted sesame seeds
• 3 green onions, thinly sliced (whites and greens)
• 1/2 tsp red pepper flakes (optional)

Directions

1. Make the rice: Combine the rinsed jasmine rice, water, vegetable oil, minced garlic, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm.
2. Prep the beef: Pat the flank steak dry with paper towels and slice thinly against the grain into 1/4-inch strips. In a medium bowl, toss the beef with cornstarch, salt, and pepper until evenly coated. Set aside while you make the sauce.
3. Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and sriracha if using. Place near the stove along with the beef and vegetables.
4. Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for 1 minute, then drain and rinse under cold water to stop the cooking. This keeps the broccoli bright green and crisp-tender in the final dish.
5. Stir-fry the vegetables: Heat 1 tbsp oil in a large wok or 12-inch skillet over high heat until just smoking. Add the bell pepper and mushrooms and stir-fry for 2 minutes. Add the blanched broccoli and toss for 1 more minute. Transfer the vegetables to a plate.
6. Sear the beef: Add 1 tbsp oil to the same pan over high heat. Spread the beef in a single layer (work in two batches if your pan is small) and let it sear undisturbed for 60 seconds to develop a crust. Stir-fry for another 60 to 90 seconds until just cooked through, then transfer to the plate with the vegetables.
7. Bloom the aromatics: Reduce the heat to medium. Add the remaining 1 tbsp oil, then add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant, taking care not to brown the garlic.
8. Sauce and combine: Return the beef and vegetables to the pan. Whisk the sauce once more and pour it over everything. Toss to coat and cook for 1 to 2 minutes, until the sauce thickens to a glossy glaze that clings to the meat and vegetables.
9. Serve: Divide the garlic rice among 4 shallow bowls and top with the stir-fry. Garnish generously with toasted sesame seeds, sliced green onions, and a pinch of red pepper flakes if you like heat. Serve immediately.

Cook’s Notes

• Freeze the flank steak for 20 to 30 minutes before slicing; firmer meat is much easier to cut into paper-thin strips.
• Substitute sirloin, skirt steak, or boneless chicken thighs using the same cornstarch technique. For shrimp, skip the cornstarch coating and sear for 45 seconds per side.
• For a gluten-free version, swap the soy sauce for tamari and use a gluten-free oyster sauce or 1 extra tbsp hoisin.
• Leftovers keep refrigerated for up to 3 days. Reheat quickly in a hot skillet with a 1-tbsp splash of water to refresh the sauce. The rice is best made fresh, but leftover rice crisps up beautifully in a dry pan for fried-rice-style leftovers.
• Mise en place is essential for stir-fry: have every ingredient sliced, measured, and within arm’s reach before you turn on the heat, because the cooking goes fast.