Beef and Broccoli Bowl (Print View)

Tender beef, crisp broccoli, and fluffy rice in a savory soy-ginger sauce. Ready in 35 minutes.

# Components:

→ 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
17 - 1 teaspoon toasted sesame seeds, optional

# Preparation Steps:

01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a medium bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth in a small bowl. Set aside until needed.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Rinse under cold water to preserve 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 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 to desired consistency.
06 - Return seared beef to the pan and toss to coat thoroughly in sauce. Add steamed broccoli and toss to combine, heating through for 1 minute.
07 - Divide steamed rice among bowls and top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery and tastes like you spent an hour in the kitchen.
  • The sauce clings to every piece of beef and rice without being too sweet or salty.
  • You can prep the marinade in the morning and have dinner on the table in under twenty minutes when you get home.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If you skip slicing the beef against the grain, it will be tough no matter how perfectly you cook it.
  • Don't crowd the pan when searing the beef or it will steam instead of brown, and you'll lose that caramelized flavor.
  • Add the cornstarch slurry slowly and stir constantly, or you'll end up with clumps instead of a smooth sauce.
03 -
  • Freeze your steak for fifteen minutes before slicing, it firms up just enough to make thin, even cuts almost effortless.
  • Use low-sodium soy sauce if you're watching salt, the oyster sauce already adds plenty of savory depth.
  • If your sauce seems too thick, whisk in a tablespoon of broth at a time until it reaches the consistency you want.
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