Beef and Broccoli Bowl (Printable)

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

# What You'll Need:

→ Beef and Marinade

01 - 1 pound 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

# Step-by-Step Guide:

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 the 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 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 in sauce. Add broccoli, toss to combine, and heat 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 Tips:

01 -
  • It's ready in 35 minutes, which means weeknight dinner stress actually vanishes.
  • The sauce clings to everything so perfectly that even rice tastes like it was meant for this moment.
  • Somehow it feels restaurant-quality but costs a fraction of takeout, and tastes fresher because your hands made it.
02 -
  • Never skip slicing the beef against the grain, and don't cook it past medium—it toughens quickly if you let it sit too long after searing.
  • The cornstarch slurry must be added after the sauce simmers, not before, or it'll clump and ruin the silky texture you're after.
03 -
  • Slice your beef and ginger the night before if mornings are hectic—everything else comes together so fast that prep work up front means stress-free cooking later.
  • Toast your sesame seeds in a dry pan for 2 minutes before serving; the warmth releases their nutty aroma and makes them taste twice as good as raw ones.
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