Beef and Broccoli Bowl (Printable Version)

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

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - In a medium bowl, combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - In a small bowl, whisk together soy sauce, oyster sauce, honey, grated ginger, and minced garlic with beef broth. Set aside until ready to use.
03 - Steam broccoli florets until just tender-crisp, approximately 3 to 4 minutes. Rinse immediately under cold running water to retain color and prevent overcooking, then set aside.
04 - Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add marinated beef in a single layer and cook 1 to 2 minutes per side until browned. Transfer to a clean plate and set aside.
05 - Pour the prepared sauce mixture into the same pan over medium-high heat. Bring to a simmer, then add the cornstarch slurry while stirring constantly. Cook for 1 to 2 minutes until the sauce reaches desired consistency and becomes glossy.
06 - Return the seared beef to the pan and toss thoroughly to coat with sauce. Add steamed broccoli florets and toss gently to combine. Heat through for 1 minute over medium-high heat.
07 - Distribute steamed rice evenly among serving bowls. Top each portion with beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes infinitely fresher—no mystery ingredients hiding in that sauce.
  • The beef turns out impossibly tender because of one small trick that changes everything.
  • You'll have leftovers that actually taste better the next day, which almost never happens.
02 -
  • Don't skip slicing the beef against the grain—it's the difference between tender and chewy, and it costs nothing but five extra seconds of attention.
  • The cornstarch slurry is not optional if you want that glossy, clingy sauce that coats every bite instead of pooling at the bottom of the bowl.
03 -
  • Prep your ingredients mise en place style—everything measured and ready—because once things start cooking, there's no time to scramble for your ginger or hunt down the cornstarch.
  • If you don't have a wok, a large skillet works perfectly fine as long as the oil gets hot enough to sizzle the beef aggressively and loudly.
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