Ginger-Sesame Sirloin Stir-Fry over Jasmine Rice

Hard-seared strips of sirloin and crisp-tender broccoli florets in a glossy ginger-soy glaze, piled over a small bed of fluffy rice with scallions on top.

dinner · 1 servings · per serving: 436 cal, 49 g protein, 13 g carbs, 21 g fat

Ingredients

• 200 g top sirloin steak, trimmed, sliced thin against the grain
• 2 tbsp cooked long-grain white rice, warm
• 1 cup broccoli florets, bite-size pieces
• 2 ½ tsp sesame oil
• 15 g scallion, thinly sliced, whites and greens separated
• 1 tbsp soy sauce
• 2 ½ tsp fresh ginger, peeled and finely grated

Steps

1. Pat the sliced 200 g sirloin dry and season it lightly with black pepper.
2. In a small bowl, stir together 1 tbsp soy sauce, 2 ½ tsp ginger, 1 minced garlic clove, 1 tsp rice vinegar, 2 tbsp water, and a pinch of red pepper flakes.
3. Heat 1 ¼ tsp sesame oil in a 12-inch skillet or wok over high heat until it shimmers, about 1 minute.
4. Spread the beef out in one layer and sear without moving it for 1 minute, then toss and cook 1 minute more until browned outside but still pink inside; move it to a plate.
5. Add the rest of the 2 ½ tsp sesame oil and the 1 cup broccoli, stir-fry for 1 minute, then add 2 tbsp water, cover, and steam for 2 minutes until crisp-tender.
6. Add the scallion whites from 15 g and cook for 30 seconds, then pour in the sauce and put the beef and its juices back in the pan.
7. Toss over high heat for 30 to 60 seconds until the sauce cooks down to a glossy glaze.
8. Spoon the stir-fry over 2 tbsp warm rice and scatter the scallion greens on top.

Shared by Matthew on 2026-10-15