Ginger Soy Beef Stir Fry with Brown Rice

Ingredients

• 567 g (1.25 lbs)lean flank steak
• 15 ml (1 tbsp)olive oil
• 10 ml (2 tsp)sesame seeds
• 15 ml (1 tbsp)ginger
• 10 ml (2 tsp)garlic
• 45 ml (3 tbsp)honey
• 10 ml (2 tsp)apple cider vinegar
• 30 ml (2 tbsp)soy sauce
• 1.2 L (5 cups)broccoli
• 480 ml (2 cups)carrots
• 480 ml (2 cups)purple cabbage
• 10 ml (2 tsp)garlic
• 10 ml (2 tsp)ginger
• 22.5 ml (1 1/2 tbsp)soy sauce
• 60 ml (1/4 cup)water
• 300 ml (1.25 cups)brown rice

Instructions

1. 1

   Cook the rice

   Cook enough brown rice to yield 300 ml (1¼ cups) cooked rice. The recipe notes that 1 cup of dry rice can make 2–3 cups cooked, depending on the type.

2. 2

   Make the sauce

   Set a small saucepan over medium heat and add a little oil. Stir in the garlic and ginger and cook for 1–2 minutes, stirring often to prevent them from burning.

3. 3

   Combine the sauce

   Stir in the vinegar, honey and soy sauce, stirring frequently until combined. Set the sauce aside.

4. 4

   Sear the steak

   Heat some oil in a large grill pan or frying pan over medium-high heat. Cut or pound the steak to an even thickness, then cook it for 3–4 minutes on each side, working in batches so the pan is not crowded. The steak can also be grilled.

5. 5

   Cut and brown

   Cut the steak into 2.5 cm (1-inch) pieces and return them to the pan. Cook until the pieces develop colour on all sides.

6. 6

   Coat the steak

   Pour the sauce over the steak and toss to coat.

7. 7

   Start the vegetables

   Set a large pot over medium-low heat and add the butter, garlic and ginger. Stir frequently so they do not burn, and let the garlic begin to colour slightly.

8. 8

   Steam the vegetables

   Add the broccoli, carrots and cabbage, then pour over the water and soy sauce. Cover with a tightly fitting lid and steam for 4–5 minutes.

9. 9

   Divide and serve

   Divide the ingredients evenly among five servings and add 60 ml (¼ cup) of rice to each dish.

What is ginger soy beef stir-fry?

Stir-frying is a broad family of quick-cooked dishes associated with East and Southeast Asian cooking, though recipes vary widely by place and household. This version combines beef and vegetables with a ginger, garlic, honey and soy sauce mixture, alongside brown rice.

Separate cooking helps each part keep its own texture: the beef can brown in batches, while the vegetables steam briefly under a lid. The result is a sweet-savoury dish with several contrasting colours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 33g protein, 39g carbs, 10g fat.

The brown rice and vegetables contribute most of the carbohydrates, while the lean steak supplies most of the protein. The olive oil, sesame seeds and any butter used contribute fat. For a balanced plate, serve the beef and vegetables with the stated rice portion and add extra vegetables if you want more volume.

The steak and its cut

Even thickness: the method calls for cutting or pounding the steak to an even thickness before searing. This helps it cook more consistently across each piece.

Batch cooking: leave space around the steak in the pan. Crowding makes it harder for the surface to brown, so cook in batches if needed.

Building the ginger soy sauce

Aromatic base: cook the ginger and garlic briefly over medium heat, stirring often. They should start to smell fragrant without burning.

Sweet and savoury balance: honey adds sweetness, while soy sauce brings savouriness and vinegar adds a sharp note. Stir until the ingredients are incorporated, then coat the steak with the sauce.

Steaming the vegetables

Vegetable mix: broccoli, carrots and purple cabbage bring different shapes and textures to the dish. Cut them into pieces that are reasonably similar in size so they steam at a similar pace.

Covered cooking: keep the lid tightly fitted and steam for 4–5 minutes. Check the vegetables at the end; they should be cooked through but not left steaming longer than necessary.

Brown rice and serving

Rice amount: the method specifies 1¼ cups of cooked rice in total, divided into five portions of ¼ cup each. Check whether the listed 1.25 cups of rice is meant as a dry or cooked measure, as the instructions describe cooking enough to yield 1¼ cups cooked.

To serve: divide the beef and vegetables evenly between five dishes, then add the measured rice. The beef and vegetables can also be served over the rice rather than alongside it.

A note on the listed ingredients

Oil in the method: the instructions call for a little oil for the sauce pan and some oil for searing, while the ingredient list gives 1 tbsp olive oil in total. Use that amount across the two steps, adding only what is needed to prevent sticking.

Butter in the method: the vegetable instructions mention butter, but the ingredient list does not give a quantity or include it. Check the original recipe if you want to follow that part exactly; the vegetables can be cooked without it.

Recipe notes & tips

• Pat the steak dry before searing if you want a better chance of browning.
• Cook the steak in batches if the pan is not large enough to leave space between pieces.
• Stir the garlic and ginger frequently while they heat so they do not scorch.
• Keep the vegetable pot covered during the 4–5 minute steaming time.
• Measure the cooked rice into five portions so each serving gets the specified amount.

Variations

• Add chilli: stir a little chilli into the sauce for a hotter version.
• Use chicken: replace the steak with chicken, as the method suggests, and cook it through before adding the sauce.
• Change the vegetables: swap in other quick-cooking vegetables while keeping the steaming time in mind.
• Make it less sweet: reduce the honey to suit your taste.
• Finish with sesame: scatter the listed sesame seeds over the plated servings.

Common mistakes to avoid

• Crowding the pan: the steak can steam instead of browning, so cook it in batches.
• Uneven steak thickness: some pieces may cook faster than others; cut or pound the meat evenly first.
• Burning the aromatics: garlic and ginger can scorch quickly, so stir them frequently over moderate heat.
• Oversteaming the vegetables: they can lose their texture if left too long; check them after 4–5 minutes.
• Misreading the rice quantity: the method specifies 1¼ cups cooked in total, so clarify whether the listed rice amount is dry or cooked before starting.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice or vegetables seem dry.

Frequently asked questions