Pin This savory beef and broccoli rice bowl has become my weeknight dinner hero, combining tender strips of beef with crisp broccoli over fragrant rice, all brought together with a rich, umami-packed sauce that will make you forget about takeout forever.
I first created this recipe when trying to recreate my favorite takeout dish during lockdown. It was such a hit that my family now requests it weekly, and I've perfected the sauce to be even better than our local restaurant version.
Ingredients
- For the Beef & Marinade: Flank steak or sirloin 400g thinly sliced against the grain choose a well marbled cut for maximum tenderness
- Soy sauce: 2 tbsp provides the savory umami foundation
- Oyster sauce: 1 tbsp adds complexity and subtle sweetness
- Cornstarch: 1 tsp helps tenderize and create a silky coating on the beef
- Sesame oil: 1 tsp brings nutty aroma that defines Asian cuisine
- Sugar: 1 tsp balances the savory elements and helps with caramelization
- For the Sauce: Soy sauce 2 tbsp creates the savory base flavor
- Oyster sauce: 1 tbsp adds richness and depth without fishiness
- Hoisin sauce: 1 tbsp brings sweet and tangy notes
- Rice vinegar: 1 tbsp provides brightness to cut through richness
- Brown sugar: 1 tsp enhances caramelization and balances flavors
- Cornstarch: 1 tsp thickens the sauce to perfectly coat each bite
- Water: 2 tbsp creates the perfect consistency
- Vegetables & Rice: Broccoli 1 large head cut into florets choose tight green florets with firm stems
- Garlic: 2 cloves minced fresh is essential for authentic flavor
- Fresh ginger: 1 tbsp minced look for firm pieces with smooth skin
- Vegetable oil: 2 tbsp divided use a neutral oil with high smoke point
- Jasmine or basmati rice: 250g the fragrant varieties complement the sauce beautifully
- Water: 500 ml for perfectly fluffy rice
- Garnishes (optional): Green onions 2 thinly sliced adds fresh bite and color contrast
- Toasted sesame seeds: 1 tbsp provides texture and visual appeal
Instructions
- Prepare the Rice:
- Thoroughly rinse rice until water runs clear to remove excess starch. Combine with water in a saucepan and bring to a boil over medium high heat. Once boiling, immediately reduce heat to low, cover with a tight fitting lid, and simmer undisturbed for exactly 15 minutes. Remove from heat but keep covered for 5 more minutes toallow steam to finish the cooking process. Finally, gently fluff with a fork to separate the grains.
- Marinate the Beef:
- While rice cooks, slice your beef against the grain as thinly as possible for maximum tenderness. In a medium bowl, thoroughly combine the beef with soy sauce, oyster sauce, cornstarch, sesame oil, and sugar, making sure each slice is well coated. Allow to marinate for at least 10 minutes but no more than 30 minutes as the salt can start to draw out too much moisture.
- Prepare the Sauce:
- In a separate bowl, whisk together all sauce ingredients until the cornstarch is completely dissolved with no lumps. The mixture will appear cloudy at first but will become glossy when cooked. This pre mixing ensures the sauce will thicken evenly without clumping.
- Cook the Beef:
- Heat a large wok or skillet until it just starts to smoke, then add 1 tablespoon of oil. Carefully arrange marinated beef in a single layer without overcrowding. Let it sear undisturbed for 1 minute until the bottom develops a nice brown crust, then flip and cook another minute. The beef should still be slightly pink inside as it will cook more later. Transfer to a clean plate.
- Cook the Vegetables:
- Without washing the pan, add remaining tablespoon of oil. When shimmering hot, add broccoli florets and stir fry continuously for 3 4 minutes until they turn vibrant green but still maintain crispness. Add minced garlic and ginger, stirring constantly for exactly 1 minute until fragrant but not browned, as burning will create bitterness.
- Combine and Finish:
- Return the beef and any accumulated juices to the pan with the broccoli. Give your sauce mixture another quick whisk and pour it over everything. Toss continuously for 2 3 minutes until the sauce transforms from cloudy to glossy and thickens enough to coat the back of a spoon. The beef should be cooked through but still tender.
- Serve:
- Divide the fluffy rice among four bowls, creating a bed for the beef and broccoli mixture. Spoon generous portions of the beef, broccoli and sauce over the rice. Finish with a sprinkle of sliced green onions and toasted sesame seeds for freshness and texture.
Pin The secret to this recipe is definitely the two stage sauce approach. By marinating the beef first and then creating a separate finishing sauce, you get layers of flavor that really make this dish special. My family particularly loves the way the sauce soaks into the rice creating these amazing flavor pockets in every bite.
Slicing Technique Matters
The direction you cut your beef dramatically affects tenderness. Always slice against the grain meaning perpendicular to the muscle fibers you can see running through the meat. This shortens the fibers making each bite easier to chew. For the thinnest possible slices partially freeze your beef for about 20 minutes before cutting. A sharp knife will glide through the firmed meat creating restaurant quality thin slices that cook quickly and remain tender.
Make It Your Own
This recipe welcomes customization based on what you have available. Bell peppers snap peas mushrooms or water chestnuts all work beautifully alongside or in place of some broccoli. For protein variations chicken thighs cut into thin strips work wonderfully requiring about the same cooking time. Tofu can be substituted for a vegetarian version just use extra firm tofu pressed to remove excess moisture then marinate and cook similarly to the beef. The sauce also pairs wonderfully with shrimp for a quicker cooking seafood option.
Sauce Secrets
The balance of ingredients in the sauce creates that authentic Chinese restaurant flavor. For an extra layer of complexity add a tablespoon of Chinese cooking wine Shaoxing wine to the sauce. If you prefer a spicier version incorporate 1 2 teaspoons of chili garlic paste or sriracha into the sauce mixture. For a sweeter profile increase the brown sugar to 2 teaspoons. The sauce can be made ahead and stored in the refrigerator for up to 5 days making weeknight cooking even faster.
Perfect Rice Every Time
The quality of your rice makes a significant difference in this dish. For authentic Asian restaurant style rice rinse the grains thoroughly until the water runs clear. This removes excess starch and prevents gumminess. After cooking let the rice rest covered for the full 5 minutes this allows the moisture to distribute evenly throughout the grains. For enhanced flavor substitute chicken broth for water when cooking the rice or add a small piece of lemongrass or pandan leaf during cooking for subtle aromatics.
Pin This dish is delicious served immediately.
Recipe FAQ
- → Can I substitute another protein for beef?
Yes, chicken or tofu work well in place of beef. Adjust cooking times to ensure your protein is cooked through and tender.
- → How do I get broccoli to stay crisp?
Stir-fry broccoli on high heat for just a few minutes until bright and tender. Avoid overcooking for best texture.
- → Is this dish gluten-free?
Use certified gluten-free soy, oyster, and hoisin sauces to make this meal suitable for gluten-free diets.
- → Can rice be replaced with something else?
For a lower–carb alternative, swap rice for cauliflower rice or even cooked quinoa for a hearty base.
- → What vegetables go well in this bowl?
Try adding bell peppers, snap peas, or carrots along with the broccoli for added color and nutrition.