Ginger beef and broccoli
Canada has its own famous ginger beef: Calgary's battered, deep-fried strips in a sticky sauce. This is its lighter weeknight cousin, with 1 tbsp of oil instead of a deep fryer and a full tablespoon of fresh ginger carrying the flavour.
- 25 minTotal time
- 2Servings
- 680kcal / serving
- 40 gProtein
A single 400 ml measure of water runs the whole recipe: 300 ml for the rice, 50 ml to steam the broccoli and 50 ml to loosen the sauce. Two people get 40 g of protein each, and once the rice is on, the stove time is under 10 minutes.
The science: why this works
- Toasted sesame oil gets its nutty smell from pyrazines formed when the seeds were roasted, and those aromas fade and turn bitter if fried hard. Mixing it into the sauce, where it heats for only a minute, keeps it nutty, while the neutral vegetable oil, which tolerates far higher heat, does the searing.
- Fresh ginger's lemony, peppery top notes come from volatile compounds such as citral and zingiberene, which fade with long cooking. Grating ruptures the cells and frees them, and a minute in the hot sauce warms them without boiling them away.
- Beef turns from red to brown as its pigment, myoglobin, denatures from roughly 60°C (140°F). Thin strips are brown almost all the way through after 2 to 3 minutes, so they come out still faintly pink inside and finish during their minute back in the sauce.
- The shine comes from honey's dissolved sugars and swollen cornstarch forming a smooth film. Keep boiling and stirring once it has thickened, and the swollen starch granules start to break apart, so the sauce turns thinner and duller; that is why the final toss is only a minute.
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 · Dinner
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
- Put the steak in the freezer for 20 to 30 minutes before slicing; firm meat cuts into neat, thin strips.
- Pat the sliced beef dry before tossing it in cornstarch, so it forms a light film rather than a paste.
- Peel the ginger with the edge of a teaspoon; it scrapes off the thin skin without wasting the flesh.
- Peel the broccoli stem and slice it into thin coins; they cook in the same 3 minutes as the florets.
- Wait until the oil shimmers, then lay the beef flat and leave it for a full minute before tossing so it browns.
- Measure the water into three portions at the start (300, 50 and 50 ml) so nothing gets doubled up.
Mistakes to avoid
- Overcooking the beef on the first pass — lift it out after 2 to 3 minutes while just browned; it finishes in the sauce.
- Using sesame oil to fry — it scorches and turns bitter on high heat; it belongs in the sauce cup.
- Leaving water in the broccoli pan — if some remains after 3 minutes, boil it off uncovered for 30 seconds so it doesn't dilute the sauce.
- Letting the sauce boil on and on — toss for about a minute, just until glossy, or it turns gloopy, dull and too salty.
Variations and swaps
- Use tamari instead of soy sauce for a gluten-free version.
- Add a sliced bell pepper or a handful of mushrooms along with the broccoli.
- Stir 2 tbsp oyster sauce into the sauce cup for a richer, darker sauce.
- Swap the beef for cubes of crispy pan-fried firm tofu.
- Add a pinch of chili flakes or a spoonful of chili crisp for heat, or serve it over noodles instead of rice.
- Swap sirloin for flank steak or thinly sliced chicken thigh, cooked to 165°F (74°C).
Storing and reheating
Refrigerate the stir-fry and rice separately within 2 hours, at 4°C (40°F) or below; eat the stir-fry within 3 to 4 days and the rice within a day or two, reheating the rice only once. The cornstarch sauce sets almost to a jelly in the fridge, which is normal; a tablespoon of water per portion loosens it as it reheats to steaming, 74°C (165°F). For meal prep, steam the broccoli for just 2 minutes and pack it separately, so it doesn't turn soft by day three. The beef in its sauce freezes for 2 to 3 months at −18°C (0°F), but thawed broccoli goes limp, so cook fresh florets when you reheat it.
Ginger beef and broccoli: questions
What cut of beef is best for beef and broccoli?
Sirloin is a reliable choice: lean, flavourful and tender when sliced thinly. Flank and skirt steak are classic too, as long as you slice them across the grain.
Is this the same as Calgary-style ginger beef?
No. Calgary ginger beef is battered, deep-fried and tossed in a sweet, sticky sauce. This is a lighter stir-fry that shares the gingery flavour.
Can I make it without a wok?
Yes. A large frying pan, about 30 cm (12 in), works well; cast iron or stainless steel holds heat best, so the beef browns instead of stewing.
Can I meal prep beef and broccoli?
Yes. It keeps 3 to 4 days in the fridge; store the rice separately and eat it within a day or two.
Is beef and broccoli gluten-free?
Not as written, because regular soy sauce contains wheat. Swap in tamari or a soy sauce labelled gluten-free.
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.
