Beef and Broccoli Bowl (Print Version)

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

# Components:

→ 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 Components

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

# Method:

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 without adding the cornstarch slurry at this stage.
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 over medium-high heat. 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 with sauce. Add steamed broccoli, toss to combine, and heat through for 1 minute.
07 - Distribute steamed rice into individual bowls and top with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It tastes like restaurant quality but costs a fraction and takes less time than delivery.
  • The savory ginger sauce clings to every piece of beef and soaks into the rice in the best way.
  • You can have dinner on the table in thirty five minutes even on your most chaotic weeknights.
  • It reheats beautifully for lunch the next day, sometimes tasting even better.
02 -
  • Slice the beef against the grain or it will be chewy no matter how perfectly you cook it.
  • Don't overcrowd the pan when searing the beef or it will steam instead of browning.
  • Make the cornstarch slurry right before you need it so it doesn't settle and clump in the sauce.
  • If the sauce gets too thick, add a splash of broth to loosen it back up.
03 -
  • Freeze the beef for fifteen minutes before slicing so it firms up and you get thinner, more even pieces.
  • Use day old rice if you have it because it's drier and soaks up the sauce better than freshly cooked.
  • Taste the sauce before adding it to the pan and adjust the honey or soy to match your preference.
  • Let the pan get really hot before adding the beef so you get that restaurant style sear.
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