Beef and Vegetable Stir-Fry with Ginger Soy Rice

Tender beef strips are quickly seared with crisp vegetables, then tossed in a glossy ginger-soy sauce and served over steamed rice for a fast, complete dinner.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 200 g jasmine rice rinsed
• 360 ml water for rice
• 45 ml soy sauce
• 8 g cornstarch
• 12 g brown sugar
• 15 ml rice vinegar
• 5 ml toasted sesame oil
• 12 g fresh ginger finely grated
• 3 cloves garlic cloves minced
• 10 ml neutral oil divided
• 450 g beef sirloin thinly sliced against the grain
• 20 ml neutral oil divided
• 150 g yellow onion thinly sliced
• 120 g carrot cut into thin matchsticks
• 150 g red bell pepper sliced into thin strips
• 200 g broccoli florets
• 120 g snap peas
• 60 ml water for steaming vegetables if needed
• 20 g scallions thinly sliced
• 6 g sesame seeds toasted, for garnish

Instructions

1. Cook the rice. Combine the rinsed jasmine rice with the water in a medium saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed and the grains are tender. Keep covered off the heat for 5 minutes, then fluff. Rice grains are tender and separate, with no visible water in the pan.
2. Mix the stir-fry sauce in a bowl: whisk together the soy sauce, cornstarch, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. The sauce looks evenly combined with no dry cornstarch clumps.
3. Heat 10 ml of the neutral oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and stir-fry just until browned on the outside but still slightly pink inside, 2 to 3 minutes. Transfer to a plate. Beef is browned at the edges and not fully cooked through.
4. Add the remaining 20 ml neutral oil to the hot pan. Stir-fry the onion, carrot, bell pepper, broccoli, and snap peas for 3 to 4 minutes, tossing constantly. If the pan seems dry before the vegetables soften, add the water for stir-frying in a splash to create steam. Vegetables are crisp-tender and brightly colored, with broccoli just tender at the stem.
5. Return the beef and any juices to the pan, give the sauce a quick stir, and pour it in. Toss for 1 to 2 minutes until the sauce thickens and coats everything evenly. Add the scallions and toss once more. The sauce is glossy and clings to the beef and vegetables.
6. Serve the stir-fry over the fluffed rice. Sprinkle with sesame seeds if using. The finished dish is glossy, aromatic, and immediately ready to eat.