Beef and Broccoli Bowl
Tender slices of beef and crisp broccoli florets cooked in a savory garlic-ginger sauce, served over steamed rice. This Chinese restaurant favorite is quick to make for a satisfying lunch.
Ingredients
- 1 lb beef flank steak, thinly sliced against the grain
- 1 lb broccoli, cut into florets
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 2 tbsp cornstarch
- 1/2 cup beef broth
- 2 tbsp vegetable oil
- 4 green onions, sliced
- 4 cups cooked white rice, for serving
- 2 tsp sesame seeds, for garnish
Instructions
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1
In a medium bowl, mix 1 lb thinly sliced against the grain beef flank steak with 1 tablespoon of low-sodium soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and let marinate for 10 minutes.
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2
Meanwhile, in another bowl, whisk together the remaining 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 2 tsp brown sugar, remaining 2 tbsp cornstarch, and 1/2 cup beef broth. Set this sauce aside.
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3
Heat a large wok or skillet over high heat. Add 1 tablespoon of 2 tbsp vegetable oil and swirl to coat the surface.
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4
Add the marinated beef in a single layer and cook for 2-3 minutes until browned but not fully cooked. Transfer to a plate.
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5
In the same wok, add the remaining oil if needed. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 30 seconds until fragrant.
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6
Add the 1 lb cut into florets broccoli and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
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7
Return the beef to the wok, pour in the prepared sauce, and bring to a simmer. Cook for 2-3 minutes until the sauce thickens and the beef is cooked through.
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8
Stir in half of the 4 sliced green onions.
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9
Serve the beef and broccoli over 4 cups for serving cooked white rice, garnished with remaining green onions and 2 tsp for garnish sesame seeds.