Beef and Broccoli Bowl (Printable Version)

Tender beef, crisp broccoli, and fluffy rice with savory soy-ginger glaze

# Ingredient List:

→ 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 for garnish

# Directions:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat evenly and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth. Set aside separately from the cornstarch slurry.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Immediately rinse under cold water to retain vibrant color 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. Transfer beef to a clean plate.
05 - Pour sauce mixture into the same pan and bring to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until thickened and glossy.
06 - Return beef to the pan and toss to coat thoroughly in sauce. Add steamed broccoli, toss gently to combine, and heat through for 1 minute.
07 - Distribute cooked rice among serving bowls. Top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can skip the takeout line and still eat before 7 p.m.
  • The sauce clings to every piece of beef and broccoli, delivering that perfect balance of salty, sweet, and savory in every forkful.
  • You control the ingredients, so no mystery oils or hidden MSG, just clean, bold flavors you can actually pronounce.
  • Leftovers reheat beautifully, making lunch the next day something to look forward to instead of dread.
02 -
  • Do not skip the cornstarch slurry or your sauce will stay thin and watery instead of clinging to the beef and broccoli like it should.
  • High heat is essential for searing the beef, if your pan is not hot enough, the meat will steam instead of brown and you will lose that caramelized flavor.
  • Rinse the broccoli under cold water right after steaming, otherwise it will keep cooking and turn mushy and dull.
03 -
  • Freeze your beef for 15 minutes before slicing, it firms up just enough to make thin, even cuts a breeze.
  • Use day old rice if you have it, freshly cooked rice can be too moist and clumpy for this kind of bowl.
  • Taste the sauce before adding it to the pan and adjust the honey or soy sauce to match your preference, every brand is a little different.
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