Tender strips of beef and crisp-tender broccoli coated in a mild, glossy savory sauce and served over fluffy jasmine rice for a comforting, family-friendly bowl.
A Gentle Weeknight Beef & Broccoli Bowl
Tender strips of beef and crisp-tender broccoli in a mild, glossy sauce spooned over fluffy jasmine rice—perfect for picky eaters and busy evenings.
This bowl solves the eternal weeknight problem: something quick enough for a weekday, familiar enough for picky plates, and comforting enough to feel like a proper family dinner. Jasmine rice provides the soft, fragrant bed while a glossy, mildly savory sauce ties everything together without heat—just a little brown sugar and oyster sauce for depth.
The trick to tenderness is simple: thinly slice the flank steak across the grain, toss it with a splash of soy and cornstarch, and let it sit while you prep. That cornstarch both seasons the meat and creates the velvety coating that clings to broccoli and carrots during a fast, high-heat stir-fry. Garlic and ginger give the dish a bright, savory lift, and a finishing drizzle of sesame oil adds that toasty whisper kids and grown-ups both notice.
Practical wins: rinse your jasmine rice until the water runs clear and it’ll always come out fluffy; the veg cook in 3–4 minutes so they stay crisp-tender; and you can mix the sauce ahead or cook extra rice for easy leftovers. Garnish with sliced green onions for color and a pop of freshness—the whole meal comes together in about 20 minutes and stretches to four hungry portions.
Ingredients
How to Make Mild Broccoli Beef Rice Bowls (Mild)
- Rinse the jasmine rice under cold water until the water runs clear, then combine with 2.25 cups water in a saucepan; bring to a boil, reduce to low, cover and simmer 12–14 minutes until tender, then fluff and keep covered.
- Thinly slice the beef across the grain into 1/8- to 1/4-inch strips; in a medium bowl toss the beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch and let sit while you prep the vegetables (5–10 minutes).
- Cut the carrot into thin half-moons and trim the broccoli into bite-sized florets; mince the garlic and ginger and slice the green onions, keeping whites and greens separate.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil; add the broccoli and carrot and stir-fry 3–4 minutes until bright and just tender-crisp, season with a pinch of salt, then transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the hot pan; add the beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but still slightly pink inside; remove to the plate with vegetables.
- Wipe the pan briefly if it has heavy browned bits, then add the garlic, ginger and the white parts of the green onions and cook 30 seconds until fragrant; stir in the remaining 2 tablespoons soy sauce, oyster sauce, brown sugar and 0.75 cup water.
- Mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry; return the beef and vegetables to the pan, add the slurry, and simmer 1–2 minutes until the sauce thickens to a glossy coating.
- Turn off the heat and stir in the sesame oil and sliced green onion greens; season to taste with black pepper and a little salt if needed, sprinkle with sesame seeds, and serve the beef and broccoli over the warm jasmine rice.
Recipe Card
Mild Broccoli Beef Rice Bowls (Mild)
Tender strips of beef and crisp-tender broccoli coated in a mild, glossy savory sauce and served over fluffy jasmine rice for a comforting, family-friendly bowl.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then combine with 2.25 cups water in a saucepan; bring to a boil, reduce to low, cover and simmer 12–14 minutes until tender, then fluff and keep covered.
- Thinly slice the beef across the grain into 1/8- to 1/4-inch strips; in a medium bowl toss the beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch and let sit while you prep the vegetables (5–10 minutes).
- Cut the carrot into thin half-moons and trim the broccoli into bite-sized florets; mince the garlic and ginger and slice the green onions, keeping whites and greens separate.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil; add the broccoli and carrot and stir-fry 3–4 minutes until bright and just tender-crisp, season with a pinch of salt, then transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the hot pan; add the beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but still slightly pink inside; remove to the plate with vegetables.
- Wipe the pan briefly if it has heavy browned bits, then add the garlic, ginger and the white parts of the green onions and cook 30 seconds until fragrant; stir in the remaining 2 tablespoons soy sauce, oyster sauce, brown sugar and 0.75 cup water.
- Mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry; return the beef and vegetables to the pan, add the slurry, and simmer 1–2 minutes until the sauce thickens to a glossy coating.
- Turn off the heat and stir in the sesame oil and sliced green onion greens; season to taste with black pepper and a little salt if needed, sprinkle with sesame seeds, and serve the beef and broccoli over the warm jasmine rice.
Nutrition
- Carbohydrates
- 64
- Saturated Fat
- 6
- Sodium
- 720
- Fiber
- 5
- Unsaturated Fat
- 23
- Protein
- 31
- Fat
- 29
- Cholesterol
- 75
- Trans Fat
- 0
- Calories
- 655
- Sugar
- 5