Beef and Broccoli Bowl (Printable)

Tender beef, crisp broccoli, and fluffy rice in savory soy-ginger sauce for a quick nutritious meal.

# What You 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 Components

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

# Step-by-Step Guide:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss thoroughly to coat all pieces and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth. Reserve cornstarch slurry separately and set aside.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Immediately 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 to a plate and set aside.
05 - In the same pan, pour the sauce mixture 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 evenly in sauce. Add steamed broccoli, toss to combine, and heat through for 1 minute.
07 - Divide steamed rice among four bowls. Top each with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than delivery would arrive, which means you can satisfy that takeout craving without leaving your kitchen.
  • The sauce—that glossy, umami-rich coating—is the secret weapon that makes everything taste intentional and cared for.
  • Slicing beef against the grain is a small technique that pays huge dividends in texture, making each bite tender instead of chewy.
02 -
  • Slicing beef against the grain isn't just fancy technique—it's the difference between tender bites and chewy frustration, so take a moment to notice which direction the muscle fibers run.
  • Don't skip the single-layer searing step; crowding the pan drops the temperature and steams the beef instead of browning it, which means you lose that caramelized depth.
  • The cornstarch slurry (cornstarch mixed with cold water) must be stirred into simmering sauce, not cold sauce, or it will clump into floury pockets that ruin the silky texture.
03 -
  • Keep your pan or wok screaming hot when searing beef—a cooler pan means steam instead of crust, which is the enemy of restaurant-quality texture.
  • The secret to broccoli that stays bright green and crisp is the cold water rinse immediately after steaming, which stops the cooking process in its tracks.
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