Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, add the rinsed jasmine rice and 450 ml water. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes. Remove from heat and let it rest, covered, for an additional 10 minutes.

In a bowl, combine 120 ml soy sauce, 2 tbsp rice vinegar, 2 tbsp cornstarch, 240 ml water, and a pinch of salt and pepper. Whisk until the cornstarch is completely dissolved.

Season the sliced steak with a pinch of salt and pepper. Heat 1 tbsp of canola oil in a large skillet or wok over high heat.

Once the oil is hot, add the sliced steak to the skillet. Stir-fry until the meat is browned on all sides and cooked through, about 4-5 minutes. Remove the meat from the pan and set aside.

In the same skillet, add another 1 tbsp of oil. Add the minced garlic and grated ginger, stir frying for about 30 seconds until fragrant.

Add the broccoli florets to the skillet and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.

Return the cooked beef to the skillet. Stir the sauce mixture again to ensure it’s well combined, then pour it into the skillet.

Stir well to coat the beef and broccoli with the sauce. Cook until the sauce thickens, about 2 minutes.

Serve the beef and broccoli over cooked jasmine rice, garnish with sliced green onions, and enjoy!