Beef and Broccoli Stir-Fry

Cook the rice

Combine the rice with 600 ml of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes until the water is absorbed and the rice is fluffy. Remove from heat and keep covered and warm.

Prep the beef

Slice the flank steak as thinly as possible against the grain — about 3–4 mm thick. For easier slicing, pop the steak in the freezer for 15 minutes beforehand. Pat the slices dry with paper towel; this helps them sear rather than steam.

Sear the beef

Heat 1 tbsp of the vegetable oil in a wok or large frying pan over high heat until just smoking. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear for 1–2 minutes per side until deeply browned. Remove and set aside.

Stir-fry the aromatics and broccoli

Add the remaining 1 tbsp of oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the broccoli with a splash of water (about 2 tbsp), toss well, and stir-fry for 3–4 minutes until the broccoli is bright green and tender-crisp.

Combine and serve

Return the beef to the wok, pour over the soy sauce, and toss everything together over high heat for 1 minute until the sauce coats the beef and broccoli evenly. Taste and adjust seasoning if needed. Serve immediately over the warm rice.