Beef and Broccoli Bowl (Printable)

Tender beef and crisp broccoli over fluffy rice with savory soy-ginger sauce

# What You 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 for garnish
17 - 1 teaspoon toasted sesame seeds, optional for garnish

# How-To:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat thoroughly and marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, garlic, and broth. Reserve the cornstarch slurry separately and set the sauce mixture aside.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Immediately rinse under cold water to preserve 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 the sauce mixture into the same pan. Bring to a simmer, then stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens to desired consistency.
06 - Return beef to the pan and toss to coat evenly in the sauce. Add steamed 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 toasted sesame seeds.

# Expert Advice:

01 -
  • It tastes like you ordered from that place down the street, but you made it in twenty minutes flat.
  • The beef comes out tender when you slice it right, and there's something deeply satisfying about that texture against the crisp broccoli.
  • You can prep everything before you touch a hot pan, which means less chaos and more time to chat with whoever's hanging around your kitchen.
02 -
  • Slicing the beef against the grain makes more difference than any technique you'll learn; with the grain, it becomes chewy no matter how careful you are, and against it, even thin slices stay tender.
  • Don't skip the searing step or do it in a cold pan—the Maillard reaction that happens when the beef hits hot oil is what gives it that restaurant-quality crust and flavor that takeout has.
03 -
  • Keep a small bowl of cold water and a slurry of cornstarch near your stove so you can adjust sauce thickness on the fly without scrambling.
  • Rice prepared just before serving is fluffier and warmer, so time your cooking so everything finishes within minutes of each other rather than sitting around waiting.
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