Beef and Broccoli Bowl (Printable)

Tender beef strips with crisp broccoli over fluffy rice in savory soy-ginger sauce.

# 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 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

# How-To Steps:

01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a medium bowl. Toss to coat evenly and 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. 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. Remove beef and set aside.
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.
06 - Return beef to the pan and toss to coat with sauce. Add broccoli, combine gently, and heat through for 1 minute.
07 - Divide cooked rice among serving bowls and top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Suggestions:

01 -
  • It tastes like takeout but costs a fraction of the price and takes barely longer than delivery would arrive.
  • The sauce is silky, savory, and clings to every bite—no bland, watered-down results here.
  • You can have it on the table in 35 minutes flat, making it perfect for those moments when hunger strikes and ambition is low.
02 -
  • Slice your beef against the grain—this matters more than any other single step and transforms the eating experience from chewy to tender.
  • Don't crowd the pan when searing the beef; give it space to brown instead of steaming, which is a lesson I learned by ignoring it twice.
03 -
  • Make your sauce and prepare your ingredients before you heat the pan—once the wok gets hot, everything moves fast and you won't want to scramble.
  • If you're cooking for more than four people, resist doubling the recipe; instead, cook it in two batches so the beef browns properly and the sauce comes together right.
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