Sesame Ginger Beef Stir Fry with Broccoli & Jasmine Rice

Some meals are less about the recipe itself and more about what they do for the evening.

This sesame ginger beef stir fry came together on one of those ordinary weekdays when I wanted dinner to feel comforting, colourful, and just a little more intentional than ordering takeout. Nothing elaborate. Just good ingredients, a hot pan, jasmine rice, and the kind of meal that makes everyone wander into the kitchen asking when dinner will be ready.

I’ve always loved stir fries for that reason. They feel balanced in a way I appreciate more and more these days; protein, vegetables, warmth, texture, and something savoury spooned over rice. Fast enough for a weeknight, but still satisfying enough to feel like a proper meal.

The sauce here is simple: soy sauce, oyster sauce, sesame oil, ginger, and a little beef stock to bring everything together. The broccoli stays bright and slightly crisp, the peppers add sweetness and colour, and the sesame seeds and green onions at the end give it that final restaurant-style finish.

It’s the stir fry you always want to keep in your rotation for those busy weeknights you know are coming!

Sesame Ginger Beef Stir Fry with Broccoli & Jasmine Rice

Print

With ImageWithout Image

Yield: 4-6

Author: Mae

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This sesame ginger beef stir fry is one of those easy weeknight meals that feels comforting without requiring much effort. Tender strips of beef are tossed with broccoli, bell peppers, and onions in a savoury soy and oyster sauce, then served over warm jasmine rice with sesame seeds and green onions on top.

It comes together quickly, uses simple ingredients, and makes a great alternative to takeout.

Cook modePrevent screen from turning off

Ingredients

For the Rice

• 1½ cups jasmine rice
• 2¼ cups water
• Pinch of salt

For the Stir-Fry

• 500–600g beef strips
• 1 broccoli head, cut into florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 green onions, sliced
• 1½ tablespoons fresh ginger, grated or finely sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds

For the Sauce & Thickening

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• ¾ cup beef stock
• 1 tablespoon sesame oil
• 1 tablespoon honey
• Juice of ½ lemon
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Pinch of chili flakes (optional)1 teaspoon cornstarch
• 2 tablespoons cold water

Instructions

Cook the Rice

1. Rinse the jasmine rice until the water runs mostly clear.
2. Add the rice, water, and salt to a pot and bring to a boil. Cover, reduce the heat to low, and cook for 12 minutes. Remove from heat and let it sit covered for another 10 minutes before fluffing with a fork.

Prepare the Beef

1. Season the beef strips lightly with black pepper and paprika.
2. For a more tender stir fry texture, toss the beef with 1 teaspoon of cornstarch before cooking.

Make the Sauce

1. In a bowl, whisk together: soy sauce, oyster sauce, beef stock, sesame oil, honey, lemon juice, black pepper. Set aside.

Make the Stir-Fry

1. Heat a large skillet or wok over high heat and add a little oil.
2. Cook the beef in batches for 1–2 minutes per side until browned. Avoid overcrowding the pan so the beef sears properly instead of steaming.
3. Remove from the pan and set aside.
4. In the same pan, add the broccoli and cook for about 2 minutes.
5. Add the onions and bell peppers and continue cooking until slightly tender but still vibrant. Stir in the ginger and garlic and cook for another 30 seconds until fragrant.
6. Return the beef to the pan and pour in the sauce.
7. Mix the cornstarch with cold water and stir it into the pan. Allow the sauce to simmer for 1–2 minutes until slightly thickened and glossy.
8. Finish with green onions and sesame seeds.

Notes

Serving Suggestions

Serve hot over jasmine rice with extra green onions and sesame seeds on top.

For added freshness, finish with a small squeeze of lemon just before serving.

Notes

Thinly sliced flank steak or sirloin works best for this recipe.

Keep the heat high while cooking for the best stir fry texture.

The vegetables should still have a slight bite — avoid overcooking them.

Leftovers store well in the fridge for up to 3 days.

Nutrition Facts

Calories

937

Fat

56 g

Sat. Fat

18 g

Carbs

82 g

Fiber

7 g

Net carbs

75 g

Sugar

10 g

Protein

29 g

Sodium

1993 mg

Cholesterol

83 mg

All rights reserved for Good Living with Mae