Name: Beef and Broccoli Bowls
Prep time: 13 min
Cook time: 12 min
Total time: 25 min
Cuisine: American / Asian-Inspired
Ingredients: 1/3 cup low sodium soy sauce; 2 tablespoons broth or water; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 1 pound flank steak or skirt steak, thinly sliced against the grain; 4 cups fresh broccoli florets; 1 tablespoon extra virgin olive oil; 3 cups cooked brown or jasmine rice; Sliced green onions, for serving

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I’ve been making these Beef and Broccoli Bowls SO much lately. Thin sliced steak, a simple homemade sauce with pantry staples (no hard to find ingredients), and ready in just 25 minutes. Perfect for an easy weeknight dinner.

Beef and Broccoli Bowl topped with green onions.

Why You’ll Love This Recipe

I originally made this as a quick weeknight dinner, and it immediately became a favorite in my house. I’m making it every other week now, so I had to share.

Beef and broccoli is typically made with flank steak, but I shot this recipe with skirt steak when flank was sold out, and honestly, I loved it just as much. Both work great here.

Just make sure to cook the beef in two batches over medium-high heat. The steak is sliced so thin that it only takes 2 to 3 minutes total, so it’s really not adding much extra time, and the sear is so worth it.

Leftovers are actually our favorite part. I eat it cold straight from the fridge, and the beef stays tender. It also reheats really well if that’s more your thing.

A few reasons I love this one:

25 minutes start to finish
Sauce made entirely from pantry staples, no hard-to-find ingredients
Honey instead of brown sugar for a cleaner, slightly brighter sweetness
The two batch sear on the steak makes a real difference in texture
Leftovers are just as good the next day, cold or reheated
Great for meal prep

If you love a bowl dinner with those soy sauce flavors, you’ll also love my Spicy Salmon Bowl and Soba Noodle Bowls.

Ingredients

Flank steak or skirt steak: Both work great here. Slice it thin against the grain for the most tender steak. Sirloin would also be a great substitute.
Fresh broccoli florets: Cut into similar-sized pieces so everything cooks evenly. Frozen broccoli works too, just cook according to package directions, drain, and stir in with the sauce.
Low-sodium soy sauce: The base of the sauce. Low sodium keeps it from getting too salty.
Honey: Adds just a little sweetness. I like honey here instead of brown sugar for a cleaner flavor.
Rice vinegar: It balances out the soy sauce and keeps the whole thing from feeling too heavy.
Sesame oil: Just a teaspoon goes a long way. Adds that nutty, savory depth.
Fresh ginger and garlic: Use fresh here if you can. It makes a difference. Though I do sometimes take a shortcut and use jarred minced garlic in water instead.
Cornstarch: Thickens the sauce and helps it cling to the beef and broccoli.
Broth or water: Loosens the sauce just enough. You can use chicken, vegetable, or beef broth if you have it, but water works fine too.
Brown or jasmine rice: For serving. Either works great.
Green onions: For topping. Don’t skip these.

*The full ingredient list with amounts is in the recipe card below.

How to Make Beef and Broccoli Bowls

Add all the sauce ingredients to a bowl or jar and stir until fully combined. Set aside.
Toss the sliced beef with 1 tablespoon of the sauce and let it sit for 5 to 10 minutes while you prep everything else.
Heat a dry skillet over medium-high heat. Cook the beef in two batches, about 2 to 3 minutes total, flipping halfway through. Don’t overcrowd the pan! Cook until just before your desired doneness. Transfer to a plate and wipe out the pan.

Sauce for Beef and Broccoli in a measuring cup with a spoon.

Cooked beef for beef and broccoli bowls in a white skillet.

Heat the olive oil in the same skillet over medium heat. Add the broccoli and cook for 3-4 minutes, until just tender.
Pour the sauce into the pan with the broccoli and simmer until slightly thickened, about 30 seconds. Add the beef back in and toss to coat.
Serve over brown or jasmine rice and top with sliced green onions.

Beef and Broccoli in a white skillet with a serving spoon.

🥕 Nicole’s Cooking Tips

Slice the beef against the grain. This is the most important step for tender beef.
Pop the steak in the freezer for about 15 minutes before slicing. It firms up and makes thin slicing so much easier. Totally optional but worth it.
Cook the beef in two batches. Crowding the pan means it steams instead of sears, and the sear is what you’re going for.
Pull the beef just before it reaches your preferred doneness. It will continue cooking when you add it back in with the sauce.
Keep a bag of frozen rice in your freezer. It’s a game changer for nights like this.

Variations

Swap the protein. Chicken breast or thighs sliced thin work great, same cook time.
Add more vegetables. Snap peas, sliced bell pepper, or shredded carrots are all good additions. Toss them in with the broccoli.
Make it spicy. Stir a teaspoon of sriracha into the sauce, or drizzle chili crisp on top right before serving.
Serve over noodles. Soba noodles, egg noodles, or rice noodles are a great swap for rice if you want to mix it up.

Beef and Broccoli Bowl on a table with the skillet of it.

Serving Suggestions

I love making these on busy weeknights when I want something quick and easy. These bowls are great on their own, but you can serve with a side of edamame or a sesame ginger salad.

They’re also great for meal prep. Just portion everything into containers, and lunch or dinner is done for the next few days.

Make Ahead and Storage

Make Ahead: You can make the sauce and slice the beef and broccoli ahead of time. When you’re ready to cook, dinner comes together in about 10 minutes.

To Store: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or just eat it cold. The beef stays tender and the flavors are even better the next day.

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