Beef and Broccoli Bowl (Print version)

Tender beef over rice with crisp broccoli and 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 Make It:

01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a medium bowl. Toss to coat evenly and marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, honey, grated ginger, minced garlic, and beef broth in a small bowl. Set aside.
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 the cornstarch slurry and cook for 1 to 2 minutes until thickened.
06 - Return beef to the pan and toss to coat in sauce. Add steamed broccoli, toss to combine, and heat through for 1 minute.
07 - Divide steamed rice among serving bowls. Top with beef and broccoli mixture. Garnish with sliced green onions and sesame seeds.

# Expert Tips:

01 -
  • It tastes like takeout but costs a fraction of the price, and honestly, it's often better than what arrives in those paper containers.
  • Everything cooks in under twenty minutes, which means you can have dinner ready while your rice is still steaming.
  • The sauce is salty, sweet, and gingery all at once—it's the kind of thing that makes people ask for seconds without realizing how simple it actually is.
02 -
  • Overcooked beef is chewy and disappointing—those one to two minutes per side might feel rushed, but they're exactly right for tender, succulent meat.
  • The cornstarch slurry works only if you add it while the sauce is actively simmering; cold sauce will make it clump and ruin everything, so watch for that gentle bubble.
03 -
  • Always slice your beef against the grain—look at the lines running through the meat and cut perpendicular to them for maximum tenderness.
  • Mise en place is your best friend here; have every ingredient measured and ready before you start cooking, because once the pan heats up, everything moves fast.
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