Beef and Broccoli Bowl (Printable Version)

Tender beef with crisp broccoli over 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 for garnish
17 - 1 teaspoon toasted sesame seeds, optional

# How to Make:

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 for thickening.
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 browned. Remove beef and set aside.
05 - Pour sauce mixture into the same pan and bring to a simmer. Stir in 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 serving bowls and top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen when you really only spent thirty-five minutes total.
  • The sauce clings to everything in the most satisfying way, making even simple rice feel special.
  • You can prep the marinade while your rice cooks, which means almost zero downtime staring at the stove.
02 -
  • Slicing the beef against the grain is non-negotiable—if you slice with the grain, even perfectly cooked beef will feel stringy and tough.
  • Don't skip the cold water rinse on the broccoli; it stops the cooking process and keeps the color from dulling to an uninviting gray-green.
  • The cornstarch slurry must be stirred into the sauce at the end, not mixed in ahead of time, or it will clump and ruin your glossy sauce.
03 -
  • Pat your beef dry with paper towels before marinating so it browns instead of steaming—moisture is the enemy of a good sear.
  • Cook the beef in batches if your pan feels crowded; a packed pan drops the temperature and creates steam rather than the caramelization you're after.
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