Beef and Broccoli Bowl (Printable)

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

# What You’ll 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 Steps:

01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a medium bowl. Toss until evenly coated and marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, honey, ginger, garlic, and beef broth in a small bowl. Keep the cornstarch slurry separate and set the mixture aside.
03 - Steam broccoli florets until just tender, approximately 3 to 4 minutes. Immediately rinse under cold water to preserve 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. Transfer beef to a clean plate.
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 thoroughly in 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 Tips:

01 -
  • It tastes like you spent hours on it, but truly comes together in under thirty-five minutes—perfect for weeknight sanity.
  • The sauce is the real hero here; once you nail this ratio, you'll find yourself making it for everything from chicken to tofu.
  • Crispy beef, tender broccoli, silky sauce, fluffy rice—every element has its own texture that somehow makes the whole thing feel luxurious.
02 -
  • Don't skip slicing the beef against the grain—it's the one move that separates tender from chewy, and it takes five extra seconds.
  • The cornstarch slurry must be cold water, not warm, or it'll clump into little balls instead of thickening smoothly into the sauce.
  • Broccoli releases water as it cooks, so steam it separately and add it at the very end so your sauce stays glossy instead of watery.
03 -
  • Make extra sauce and keep it in a jar in your fridge—you'll find yourself drizzling it on everything from eggs to roasted cauliflower.
  • If your beef is frozen, slice it while it's still partially frozen; it's infinitely easier than wrestling with thawed meat.
  • Taste the sauce before adding the cornstarch slurry and adjust the honey or soy sauce to your preference; this is where you make it your own.
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