Beef and Broccoli Stir Fry

A quick stir‑fry of tender beef, crisp broccoli and carrots in a savoury soy‑ginger sauce.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prepare the veg by finely chopping the 150g onion, slicing the 70g of carrots into thin rounds, and cutting the 300g broccoli into small bite-sized florets. Grate the 10g of ginger into a paste.
2. In a small bowl, combine the 400g beef mince with the 8g of plain flour and 60ml of soy sauce until the meat is evenly coated and the flour is fully dissolved, then set aside.
3. Heat 2 tablespoons of vegetable oil in a large wok or frying pan over high heat. Add the beef mixture and fry for 5-6 minutes, breaking it up with a wooden spoon, until it is deeply browned and no pink remains.
4. Remove the beef from the pan and set it aside. Add another splash of oil if needed, then toss in the onion and carrots, frying for 3-4 minutes on medium-high heat until the onions are translucent and carrots soften.
5. Add the broccoli florets to the pan with a splash of water. Cover with a lid for 2-3 minutes to steam the broccoli until it is bright green and still has a slight crunch.
6. Return the cooked beef to the pan and add the grated ginger. Stir everything together for another 2 minutes over high heat until the beef is heated through and the sauce has thickened and glossy.
7. Taste the stir fry, adding an extra splash of soy sauce if needed. Serve immediately hot alongside steamed rice or noodles for a complete meal for four people.

Tips

• To save money, use turkey mince or extra tofu instead of beef for a budget-friendly alternative.
• Batch-cook by portioning into containers; cool quickly within 1 hour and store in the fridge for 48 hours.
• To reheat, use the microwave with a splash of water until steaming hot throughout; only reheat leftovers once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Beef mince · about 600g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet.
• Broccoli · about 700g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu, One pot vermicelli noodles.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Carrots · about 430g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Ginger · about 90g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
• Soy sauce · about 440ml left
  Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs.
• Plain flour · about 1.492kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).