Description

A flavorful and quick Beef and Broccoli Bowl featuring tender marinated flank steak, vibrant steamed broccoli, and a savory homemade sauce served over fluffy jasmine rice. This classic Asian-inspired dish comes together in just 35 minutes, perfect for a satisfying weeknight dinner.

Ingredients

Beef Marinade

1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil

Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon honey or brown sugar
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 cup beef or chicken broth
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (cornstarch slurry)

Vegetables & Garnishes

2 cups broccoli florets
2 green onions, sliced for garnish
1 teaspoon toasted sesame seeds (optional)

Other

2 cups cooked jasmine or long-grain rice
1 tablespoon vegetable oil

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Instructions

Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss thoroughly to coat all pieces evenly. Let the beef marinate for 10 minutes to absorb the flavors.
Prepare the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, grated ginger, minced garlic, and beef or chicken broth. Set this mixture aside and do not add the cornstarch slurry yet.
Steam the Broccoli: Place broccoli florets in a steamer and steam until just tender, about 3 to 4 minutes. Immediately rinse them under cold water to stop cooking and preserve their bright green color. Set aside.
Sear the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 1 to 2 minutes on each side until browned and cooked through. Remove the beef from the pan and set aside.
Thicken the Sauce: Pour the prepared sauce mixture into the same skillet over medium-high heat. Bring it to a simmer, then stir in the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon cold water). Cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
Combine and Finish: Return the seared beef to the pan and toss well to coat with the thickened sauce. Add the steamed broccoli and gently toss to combine. Heat through for about 1 minute to blend flavors.
Serve: Spoon cooked jasmine rice into individual bowls. Top each serving with the beef and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately for a delicious meal.

Notes

For a gluten-free option, substitute soy sauce and oyster sauce with tamari and gluten-free oyster sauce respectively.
Use brown rice or cauliflower rice for a healthier or lower-carb version.
Marinating the beef longer (up to 30 minutes) can enhance tenderness and flavor.
Ensure the skillet is hot enough before searing the beef to get a nice caramelized crust.
To keep broccoli crisp, avoid over-steaming and rinse with cold water promptly.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.