Start by rinsing the jasmine rice under cold water until the water runs clear. Add the rice to a pot with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

In a small bowl, combine 120 ml of low-sodium soy sauce, 2 tbsp rice vinegar, and 2 tbsp cornstarch. Mix well until the cornstarch is fully dissolved to make your sauce. Set aside.

Thinly slice the garlic cloves and grate the fresh ginger. Chop the green onions and set aside for garnish.

In a large pan or wok, heat 1.5 tbsp of canola or vegetable oil over medium-high heat. Add the sliced steak in batches to avoid overcrowding. Cook each batch for about 2-3 minutes until browned but not fully cooked through. Remove the steak from the pan and set aside.

In the same pan, add another 1.5 tbsp of oil. Stir-fry the broccoli florets for about 4-5 minutes, adding a splash of water if necessary, until they are vibrant and tender-crisp.

Add the sliced garlic and grated ginger to the pan with the broccoli. Stir-fry for an additional 1 minute until fragrant.

Return the cooked steak to the pan. Pour in the prepared sauce and stir well to coat everything. Cook for another 2-3 minutes until the sauce thickens and the steak is cooked through. Season with salt and black pepper to taste.

Serve the beef and broccoli stir-fry over the cooked jasmine rice. Garnish with chopped green onions. Enjoy your meal!