Beef and Broccoli Bowl (Printable)

Tender beef strips with 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
17 - 1 teaspoon toasted sesame seeds, optional

# How To Make It:

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.
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 - In the same pan, pour in the sauce mixture. 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 in sauce. Add 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 Advice:

01 -
  • It tastes like your favorite takeout but costs half the price and takes the same amount of time.
  • The sauce is glossy, savory, and addictive—you'll be scraping it off the bottom of the bowl.
  • Everything comes together in one skillet, which means less cleanup and more time enjoying your meal.
02 -
  • Slicing the beef against the grain is non-negotiable—it's the difference between tender bites and chewy disappointment.
  • Don't skip the cornstarch on the beef itself; it creates that silky restaurant-style coating that makes this dish special.
  • High heat is your friend here—a properly hot pan is what creates that beautiful sear on the beef in just seconds.
03 -
  • Don't crowd the pan when searing the beef—give each piece space to touch the hot surface, or you'll steam it instead of searing it.
  • That cornstarch slurry is the secret to restaurant-quality sauce; dissolve it in cold water first so it mixes in smoothly without lumps.
  • Taste the sauce before serving and adjust the seasoning—a squeeze of fresh lime juice or a dash more soy sauce can elevate it from good to unforgettable.
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