Beef and Broccoli Bowl (Printable)

Tender beef strips with crisp broccoli over fluffy rice in savory soy-ginger sauce.

# What You'll Need:

→ Beef and Marinade

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon sesame oil

→ Sauce

06 - 3 tablespoons soy sauce
07 - 2 tablespoons oyster sauce
08 - 1 tablespoon honey or brown sugar
09 - 1 tablespoon fresh ginger, grated
10 - 2 garlic cloves, minced
11 - 1/2 cup beef or chicken broth
12 - 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

→ Bowl Assembly

13 - 2 cups broccoli florets
14 - 2 cups cooked jasmine or long-grain rice
15 - 1 tablespoon vegetable oil
16 - 2 green onions, sliced for garnish
17 - 1 teaspoon toasted sesame seeds, optional

# Cooking Steps:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss until evenly coated and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth. Set aside without adding the cornstarch slurry.
03 - Steam broccoli florets over boiling water until just tender-crisp, approximately 3 to 4 minutes. Transfer to cold water immediately to preserve color and texture, then drain and set aside.
04 - Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and cook 1 to 2 minutes per side until browned on exterior. Transfer beef to a clean plate.
05 - Pour sauce mixture into the same pan and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1 to 2 minutes until sauce reaches desired consistency.
06 - Return beef to the pan and toss to coat with sauce. Add steamed broccoli, toss gently to combine, and heat through for 1 minute.
07 - Divide steamed rice among serving bowls. Top with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • It tastes like takeout but you control the salt, the sweetness, and the sear.
  • Everything cooks in under half an hour, so you can make it on a weeknight without feeling like you're performing.
  • The sauce clings to every grain of rice and makes leftovers taste even better the next day.
02 -
  • Don't skip the marinade, even if you're in a rush, those 10 minutes make the beef tender and flavorful instead of chewy and bland.
  • Let the beef sear without moving it around, if you stir too soon it'll steam instead of brown and you'll lose that caramelized edge.
  • Mix the cornstarch slurry right before you add it or it'll settle and clump at the bottom of the bowl.
03 -
  • Taste the sauce before you add the cornstarch, that's your last chance to adjust the sweetness or saltiness.
  • Use a wok if you have one, the high sides and shape make tossing easier and keep the heat concentrated where you need it.
  • Serve this immediately, the broccoli stays crisp and the beef stays tender when it's fresh off the heat.
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