Beef and Broccoli Bowl (Printer Version)

Tender beef and crisp broccoli over fluffy rice 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 Prepare:

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 and reserve the cornstarch slurry for later thickening.
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 to desired consistency.
06 - Return beef to the pan and toss to coat thoroughly in sauce. Add broccoli, combine gently, 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 sesame seeds.

# Expert Suggestions:

01 -
  • It comes together faster than calling for takeout, but tastes like you spent hours in the kitchen.
  • The sauce is the real magic—savory, slightly sweet, with that ginger warmth that makes everything taste brighter.
02 -
  • Don't skip slicing the beef against the grain—I made that mistake once and spent the whole meal chewing; grain direction makes a bigger difference than you'd think.
  • The cornstarch slurry must be stirred into simmering sauce, not cold liquid, or you'll end up with a lumpy mess instead of a smooth gloss.
03 -
  • Buy pre-cut broccoli florets when time is tight—there's no shame in it, and your evening moves forward without sacrifice.
  • Keep your pan hot enough that the beef browns instead of steaming; a properly hot pan is the difference between restaurant-quality sear and boiled-looking meat.
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