Description
This Beef and Broccoli Bowl features tender marinated beef and vibrant broccoli in a savory sauce, making it a quick and delicious option for weeknight dinners or meal prep. Serve it over rice or quinoa for a satisfying meal.
Ingredients
Scale
- 1 pound of beef (flank steak or sirloin), thinly sliced against the grain
- 2 cups of broccoli florets
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of beef broth or water
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- In a medium bowl, combine the soy sauce, oyster sauce, cornstarch, beef broth (or water), sesame oil, and sugar. Whisk until the cornstarch is fully dissolved and the mixture is well combined.
- Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
- Bring a pot of water to a boil and add a pinch of salt. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender.
- Transfer the broccoli to a bowl of ice water to stop the cooking process. Let sit for a few minutes, then drain and set aside.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the marinated beef in a single layer and sear for 2-3 minutes without stirring. Stir-fry for another 2-3 minutes until cooked through.
- Pour the remaining marinade into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Adjust with water or broth if too thick.
- Add the blanched broccoli and gently toss to coat. Cook for another 1-2 minutes until heated through. Season with salt and pepper to taste.
- Serve over cooked rice or quinoa, drizzling with sauce. Garnish with sesame seeds and sliced green onions if desired.
Notes
- Slice beef against the grain for tenderness.
- Feel free to add more vegetables like bell peppers or snap peas.
- For a spicy kick, add red pepper flakes or sriracha to the marinade.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes