Description
Beef and Broccoli Bowls are made with flank or skirt steak, a simple sauce with pantry staples, and ready in just 25 minutes. An easy weeknight dinner.
Ingredients
Scale
Sauce
- 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
Bowls
- 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
Instructions
- 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.
- 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.
Notes
Slice the beef thin, about 1/4 inch thick or thinner. Popping the steak in the freezer for 15 minutes before slicing makes it much easier, but is totally optional.
Nutritional Values (per serving) are approximates only, calculated with 3 cups medium grain white rice.
Nutrition
- Serving Size: 1 serving
- Calories: 452
- Sugar: 7.1 g
- Sodium: 666.4 mg
- Fat: 11 g
- Saturated Fat: 3.1 g
- Carbohydrates: 55.6 g
- Fiber: 2.5 g
- Protein: 31.9 g
- Cholesterol: 68 mg