Name: Ginger beef and broccoli with carrots
Total time: 50 min
Yield: 4 portions
Ingredients: 1 lb flank steak, sliced across the grain 1/8 inch thick; 2 tbsp olive oil, divided; 1 lb broccoli, small florets; 100 g peeled carrot, shaved into ribbons; 1 tsp grated fresh ginger; 2 tsp grated garlic; 1/2 cup water; 6 tbsp reduced-sodium soy sauce; 3 tbsp packed light brown sugar; 1 1/2 tbsp cornstarch; 1/4 tsp black pepper; 2 tbsp sesame oil; 2 scallions, thinly sliced; 2 tsp sesame seeds

Ginger beef and broccoli with carrots

Thin carrot ribbons join the broccoli in a glossy ginger sauce.

Published October 2, 2026 · Updated October 15, 2026

4 portions · Estimated 50 minutes

Ingredients & method

Before you start: Prepare: 25 minutes · Stir-fry in batches and finish: 25 minutes

Equipment: 12-inch skillet with lid; thermometer

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Method

Slice the flank steak across the grain into ⅛-inch-thick strips, keeping the thickness as even as possible. Cut the broccoli into small florets, shave the peeled carrot into ribbons and slice the scallions; have everything ready before heating the skillet.
Whisk the grated ginger, grated garlic, ½ cup water, reduced-sodium soy sauce, packed light brown sugar, cornstarch, black pepper and sesame oil in a bowl. Break up any cornstarch lumps and set the sauce aside, keeping a spoon or whisk nearby to stir it again later.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the broccoli and carrot ribbons, cover and cook for 5–7 minutes, stirring twice, until the vegetables are crisp-tender; transfer them to a bowl.
Raise the heat to medium-high and add the remaining 1 tbsp olive oil. Add half the steak in an uncrowded layer, cook for about 2 minutes per side and transfer it to a clean plate.
Cook the second half of the steak in the same skillet for about 2 minutes per side, again keeping the strips spread out. Transfer this batch to the clean plate with the first batch.
Return the beef and vegetables to the skillet. Whisk the sauce again to lift any cornstarch that has settled, then pour it over the beef and vegetables and stir to coat.
Bring the sauce to a simmer and cook for 3–4 minutes, stirring, until it becomes glossy and thick enough to cling to the food. Check that the beef reaches at least 145°F, then take the skillet off the heat and allow 3 minutes before eating.
Finish with the sliced scallions and sesame seeds, then divide into 4 portions. Rice, if served, is a separate accompaniment and is not included in this recipe’s ingredients or timing.

Recipe note: Rice is an optional separate accompaniment and is not included in this recipe.

Keep the vegetables and beef on separate tracks

Shaved carrot ribbons and small broccoli florets suit the short covered vegetable stage. Thick carrot chunks would need a different cooking plan, so finish the knife work before heating the skillet. Move the crisp-tender vegetables out of the pan while the steak cooks; this keeps them from spending both beef batches over the heat.

The steak goes in two batches because the strips need space against the skillet. Slice across the visible muscle fibers and keep the strips evenly thin. Have a clean plate ready for the cooked meat so returning it to the pan does not mean using the plate that held it raw.

Read the sauce before serving

Cornstarch can settle while the vegetables and beef cook. Whisk the sauce again immediately before pouring it in, reaching the bottom of the bowl. At the finish, look for a glossy coating that clings to the beef and vegetables rather than a layer of loose liquid. Follow the stated simmer and thermometer check; a thickened sauce alone does not establish the beef's doneness.

The four portions include the beef, vegetables and sauce. Rice is a separate accompaniment, so plan its ingredients, cooking vessel and timing separately if you want it with dinner.