Soy-Ginger Beef and Broccoli with Steamed Rice Recipe

Name: Soy-Ginger Beef and Broccoli with Steamed Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 cups long-grain white rice rinsed; 3 cups water divided — 2 cups for rice, 1 cup for sauce; 1 lb flank steak or sirloin thinly sliced against the grain; 4 cups broccoli cut into bite-sized florets (about 1 large head); 4 tablespoons soy sauce; 2 tablespoons brown sugar; 3 cloves garlic minced; 1 teaspoon fresh ginger grated, or 1/2 tsp ground ginger; 2 tablespoons cornstarch divided — 1 tbsp for beef, 1 tbsp for sauce; 2 tablespoons vegetable oil; salt to taste; black pepper to taste

AI-generated · Verified on May 29, 2026

4 servings

10 min prep

20 min cook

30 min total

Dinner Beef Quick Asian-inspired

Soy-Ginger Beef and Broccoli with Steamed Rice recipe

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About

Tender sliced beef and crisp broccoli florets tossed in a savory soy-ginger sauce, served over fluffy steamed white rice. A quick, budget-friendly weeknight dinner ready in under 30 minutes.

Ingredients

1.5 cups long-grain white rice (rinsed)
3 cups water (divided — 2 cups for rice, 1 cup for sauce)
1 lb flank steak or sirloin (thinly sliced against the grain)
4 cups broccoli (cut into bite-sized florets (about 1 large head))
4 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated, or 1/2 tsp ground ginger)
2 tablespoons cornstarch (divided — 1 tbsp for beef, 1 tbsp for sauce)
2 tablespoons vegetable oil
salt (to taste)
black pepper (to taste)

Equipment

large skillet or wok
medium saucepan with lid
cutting board
chef's knife
mixing bowl
wooden spoon or spatula

Steps

1

Cook the Rice
cook 20 min

Combine the rinsed rice and 2 cups of water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to the lowest setting, cover with a lid, and cook for 15 minutes until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. While the rice cooks, begin prepping the beef and sauce in step 2.
2

Coat the Beef
prep 3 min

Place the thinly sliced beef in a mixing bowl and season with salt, black pepper, and 1 tablespoon of cornstarch. Toss well to coat each slice evenly — the cornstarch will help the beef sear nicely and thicken the sauce later. Set aside while you mix the sauce.
3

Mix the Sauce
prep 2 min

In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, remaining 1 tablespoon of cornstarch, and 1 cup of water until the cornstarch is fully dissolved and no lumps remain. Taste and adjust sweetness or saltiness as desired.
4

Sear the Beef
cook 3 min

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the coated beef slices in a single layer and cook for 2–3 minutes, stirring once or twice, until browned on the outside and cooked through (internal temperature of 145°F for medium). Transfer the beef to a clean bowl and set aside.
5

Cook the Broccoli
cook 4 min

Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the broccoli florets and stir-fry for 3–4 minutes, tossing frequently, until the broccoli is bright green and just tender with a slight crunch. The florets should be vibrant and not mushy.
6

Combine and Simmer
cook 3 min

Return the cooked beef to the skillet with the broccoli and pour the sauce over everything. Stir well to coat and cook over medium heat for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy consistency and clings to the beef and broccoli. Remove from heat once the sauce has thickened.
7

Serve
serve 2 min

Divide the steamed rice evenly among four plates or bowls. Spoon the beef and broccoli mixture generously over the rice. Serve immediately while hot.