Beef and Broccoli Bowl (Printable)

Flank steak with broccoli over jasmine rice in soy-ginger glaze

# 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

# Method:

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 without adding the cornstarch slurry at this stage.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. 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 deeply browned. Remove beef and transfer 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 cooked 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 cooked rice evenly among bowls. Top with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It comes together faster than waiting for delivery and tastes twice as fresh.
  • The sauce clings to every piece of beef and rice without being gummy or overdone.
  • You can prep everything in advance and just toss it together when hunger hits.
  • It's one of those meals that makes you feel like you know what you're doing in the kitchen.
02 -
  • Don't overcrowd the pan when you sear the beef or it will steam instead of brown.
  • Make the cornstarch slurry right before you need it so it doesn't separate and clump.
  • If your sauce is too thick, add a splash of broth; too thin, simmer it a little longer.
03 -
  • Freeze the beef for 15 minutes before slicing so it's firm and easier to cut thin.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
  • Taste the sauce before adding it to the pan and adjust the sweetness or saltiness to your liking.
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