Stir-fries are simple, but that doesn't mean they're easy. If you can rock a char on yours, you're doing great. Stir-fries are all about the sizzle, which creates caramelisation. If yours is simmering, you've got yourself a stew and probably too many things in too small a pan, or too much liquid. This teriyaki beef and broccoli dish is good for perfecting your technique with everything measured just-so to help put the 'fry' in your stir-fry.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel onion and cut in half. Cut each half into thin wedges. Cut broccoli into small florets and slice stem. Remove core from cabbage and cut into 2cm pieces. Peel and crush garlic.
Heat oil in a wok or large frypan over medium-high heat. Add beef mince and onion and cook, stirring occasionally, for 5–6 minutes or until deeply caramelised.
Add broccoli, cabbage and 40ml (2 tablespoons) water to pan and cook, stirring, for a further 2–3 minutes or until just tender.
Add garlic, teriyaki sauce, soy sauce and 20ml (1 tablespoon) water to pan and cook, stirring, for 1 minute or until stir-fry is well coated.
Divide rice between bowls and top with beef and broccoli stir-fry.