Ginger Beef and Broccoli Stir-Fry

Ingredients

• 120 ml (½ cup)dairy-free beef stock, unsalted or low-sodium
• 30 ml (2 tablespoons)reduced-sodium soy sauce
• 15 ml (1 tablespoon)honey
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)ground ginger
• 2.5 ml (½ teaspoon)crushed red pepper
• 454 g (1 pound)flank steak, thinly sliced
• 198 g (7 ounces)dried lo mein noodles
• 45 ml (3 tablespoons), dividedoil
• about 135 g (1½ cups)broccoli florets
• about 150 g (1 cup)onion, thinly sliced
• 8 g (1 tablespoon)cornflour

Instructions

1. 1

   Mix the marinade

   In a medium bowl, whisk the stock, soy sauce, honey, garlic powder, ground ginger and crushed red pepper until blended. Set aside 80 ml (⅓ cup) of the mixture.

2. 2

   Marinate the beef

   Put the sliced steak and the remaining marinade in a large resealable bag and turn to coat. Refrigerate for 30 minutes.

3. 3

   Cook the noodles

   Cook the noodles according to the packet instructions, then drain them and spread them on a baking tray.

4. 4

   Drain the beef

   Lift the beef out of the marinade and discard the marinade left in the bag.

5. 5

   Stir-fry the beef

   Heat 30 ml (2 tablespoons) of oil in a large frying pan over medium-high to high heat. Add the beef and stir-fry for 3 minutes, or until no longer pink, then remove it from the pan with tongs.

6. 6

   Cook the vegetables

   Add the remaining oil, broccoli and onion to the pan. Stir-fry for 3 to 5 minutes, until the broccoli is crisp-tender.

7. 7

   Thicken the sauce

   In a small bowl, whisk the reserved 80 ml (⅓ cup) marinade with the cornflour until smooth.

8. 8

   Boil the sauce

   Pour the marinade mixture into the pan. Bring it to a boil over medium heat and boil for 1 minute, stirring constantly.

9. 9

   Toss and serve

   Return the beef and noodles to the pan. Cook, tossing the ingredients, until heated through.

What is ginger beef and broccoli stir-fry?

Stir-frying is a quick way to cook small pieces of food over high heat, and versions combining beef, vegetables and noodles are popular across many Asian cuisines. This recipe brings those elements together with a ginger-and-soy marinade that also becomes the sauce.

The short cooking time keeps the broccoli pleasantly firm, while the noodles make it a complete, substantial pan meal. The method uses the reserved marinade for the sauce and discards the portion that has touched raw beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 27g protein, 38g carbs, 15g fat.

The noodles and honey contribute most of the carbohydrates, while the oil supplies much of the fat. The beef provides most of the protein, with broccoli and onion adding vegetables to the meal. For a more balanced plate, serve a generous helping of broccoli alongside your portion.

The marinade and sauce

Ginger and garlic powder season the beef, while soy sauce brings savouriness and honey adds a touch of sweetness. The crushed red pepper provides a little heat; adjust it only if you are deliberately changing the recipe.

Reserve the measured portion before adding the beef. It is whisked with cornflour and boiled separately, so the sauce thickens without using the marinade from the bag.

Prepare the beef

Thinly sliced flank steak is suited to a brief, hot stir-fry. Keep the pieces as even in thickness as possible so they cook at a similar rate.

Marinate the beef in the fridge for 30 minutes as directed. Before it goes into the pan, lift it from the bag and discard that used marinade.

Cook the noodles and vegetables

Noodles can clump after draining, so spreading them out on a tray gives them room while you cook the other ingredients. Follow the packet timing, as noodle thickness and brands can vary.

The broccoli is ready when it is crisp-tender, after 3 to 5 minutes in the pan. Keep it moving with the onion so it cooks evenly without becoming too soft.

Get the pan timing right

Cook the beef first, in the hot pan, for 3 minutes and remove it before adding the vegetables. This gives the steak direct contact with the pan and leaves space for the broccoli and onion.

The method lists 25 minutes total, but it also calls for a 30-minute refrigerated marinade. Allow for that marinating time when planning dinner.

Serving ideas

The noodles make the dish a self-contained meal, with beef and broccoli distributed through the pan. Serve it as soon as everything is hot, while the noodles are still easy to toss with the sauce.

For a fresh contrast, pair it with a simple cucumber salad or another crisp vegetable side. Keep any extra soy-based seasoning on the side, as the sauce already contains soy sauce.

Recipe notes & tips

• Slice the steak thinly and evenly so it cooks quickly.
• Measure and set aside the reserved marinade before adding the beef.
• Use a large frying pan so the ingredients have room to stir-fry.
• Spread the drained noodles on a tray to keep them from bunching together.
• Stir constantly while the sauce boils for its one-minute thickening step.

Variations

• More heat: Increase the crushed red pepper to suit your taste.
• Milder sauce: Leave out the crushed red pepper.
• Extra broccoli: Add more florets while keeping the pan uncrowded.
• Different noodles: Use another dried noodle and cook it according to its packet instructions.
• Fresh aromatics: Replace the powdered ginger and garlic with finely grated fresh versions.

Common mistakes to avoid

• Skipping the marinade rest: Refrigerate the beef for the specified 30 minutes.
• Using the bag marinade for the sauce: Discard it and use only the portion reserved before the beef was added.
• Overcooking the beef: Stir-fry it for 3 minutes, then remove it from the pan.
• Soft broccoli: Check it after 3 minutes and stop when it is crisp-tender.
• Lumpy sauce: Whisk the reserved marinade and cornflour until smooth before adding them to the pan.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat thoroughly in a frying pan, stirring until hot throughout; add a small splash of water if the noodles seem dry.

Frequently asked questions