Beef and Broccoli Bowl

Name: Beef and Broccoli Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
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

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.

30 minEasyServes 4420 cal/serving

ChineseLunchStovetopStandardHigh ProteinDairy-FreeNightshade-Free

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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

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.
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.
3

Heat a large wok or skillet over high heat. Add 1 tablespoon of 2 tbsp vegetable oil and swirl to coat the surface.
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.
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.
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.
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.
8

Stir in half of the 4 sliced green onions.
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.

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Questions

How long should Beef and Broccoli Bowl marinate?

Step 1 reads: "Toss to coat evenly and let marinate for 10 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for oyster sauce in Beef and Broccoli Bowl?

The entry for Beef and Broccoli Bowl calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use another cut instead of flank steak in Beef and Broccoli Bowl?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef and Broccoli Bowl uses 1 lb beef flank steak, thinly sliced against the grain.

Does Beef and Broccoli Bowl contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Beef and Broccoli Bowl?

One serving (the recipe makes 4) has 28 g of protein in about 420 calories, alongside 38 g carbohydrate and 14 g fat, plus 3 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

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