Beef and Broccoli Bowl (Printable)

Tender beef, crisp broccoli, and 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

# How-To Steps:

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 and reserve cornstarch slurry separately.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Rinse under cold water to retain 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. Remove beef and set aside.
05 - In the same pan, pour in the sauce mixture. Bring to a simmer, then stir in the cornstarch slurry and cook for 1 to 2 minutes until thickened.
06 - Return beef to the pan and toss to coat in the sauce. Add broccoli, toss 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 sesame seeds.

# Expert Advice:

01 -
  • It tastes like takeout but costs half as much and takes about the same time.
  • The sauce is genuinely silky and coats every bite instead of pooling at the bottom like some versions.
  • You get actual vegetables that stay crisp rather than turning to mush.
02 -
  • Don't skip slicing the beef against the grain—with the grain and it'll feel stringy no matter how tender it is.
  • If your sauce seems too thin after adding the cornstarch slurry, you probably made it too hot; lower the heat and whisk more gently so it thickens instead of breaking.
03 -
  • Cut your beef while the rice is cooking and the broccoli is steaming; this recipe only feels slow if you're waiting for everything to happen at once.
  • If you want extra sauce, double the sauce recipe—it's so good that people will scoop it over their rice deliberately.
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