Best Beef and Broccoli Bowl
This Beef and Broccoli Bowl recipe delivers a savory, slightly sweet takeout classic made at home with fresh ingredients. It's an easy and flavorful weeknight meal that rivals takeout, offering a balanced sauce and tender beef thanks to a simple marinade.
Equipment
- Medium bowl
- Large Skillet or Wok
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 large head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- Cooked white or brown rice, for serving
- Sesame seeds, for garnish optional
- Chopped green onions, for garnish optional
Instructions
- In a medium bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon cornstarch.
- Add the sliced beef to the bowl and toss to coat evenly. Let the beef marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the broccoli florets and cook, stirring occasionally, until they are bright green and slightly tender-crisp, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Remove the broccoli from the skillet and set aside.
- Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in the same skillet or wok over high heat.
- Add the marinated beef to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook the beef for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
- In a small bowl, whisk together 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon oyster sauce (if using), 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon red pepper flakes (if using).
- Pour the sauce into the same skillet or wok that you cooked the beef in.
- Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens, about 1-2 minutes.
- Add the cooked beef and broccoli back to the skillet with the sauce.
- Toss to coat everything evenly in the sauce.
- Serve the Beef And Broccoli Bowl immediately over cooked white or brown rice.
- Garnish with sesame seeds and chopped green onions, if desired.
Notes
For tender beef, slice it thinly. Partially freezing the flank steak for about 30 minutes makes it easier to slice. Don't overcrowd the pan when cooking the beef. Adjust the sauce to your taste by adding more brown sugar for a sweeter sauce, soy sauce for a saltier sauce, or red pepper flakes for a spicier dish. Fresh broccoli is recommended, but frozen broccoli can be used if thawed and drained. You can steam the broccoli for a few minutes before adding it to the skillet for softer broccoli. Leftovers can be stored in the refrigerator for up to 2 days or frozen for longer storage. When freezing, it's best to freeze the beef and sauce separately from the broccoli to prevent the broccoli from becoming mushy.