Rice & Bowls • Weeknight Dinner

Beef and Broccoli Rice Bowls

Name: Beef and Broccoli Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lb flank steak, sliced thin against the grain; 1.25 lb broccoli florets, about 6 cups; 3 cups cooked long-grain white rice; 0.5 cup low-sodium soy sauce; 0.33 cup packed brown sugar; 4 cloves garlic, minced; 2 Tbsp cornstarch mixed with 2 Tbsp cold water; 2 Tbsp vegetable oil, divided

Tender beef strips with crisp broccoli in savory garlic sauce, served over steamed white rice.

Updated: Oct 7, 2026

⏱ 35 mintotal

4servings

540 kcalper serving

Easylevel

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Why you'll like it

Ready in about 35 min.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 35 min, this beef and Broccoli Rice Bowls serves 4. Beef and broccoli rice bowls bring a familiar takeout-style dinner to the home table with straightforward grocery ingredients and one large skillet.

Helpful guides

Instructions

Step 1

Slice the flank steak across the grain into thin strips one quarter inch thick, then pat dry with paper towels for better browning. Toss the strips with one tablespoon soy sauce and one teaspoon cornstarch. Cut broccoli into bite-size florets and mince the garlic before heating the pan.

Step 2

Heat one tablespoon oil in a skillet over high heat until shimmering. Add half the beef in a single layer and sear one to two minutes per side until browned. Transfer to a clean plate and repeat with remaining beef.

Never wash raw beef; it spreads bacteria to sinks.

Step 3

Add the remaining oil to the same skillet with the garlic and cook thirty seconds until fragrant. Pour in the soy sauce, brown sugar, and one half cup water, stirring to dissolve the sugar. Bring to a simmer so the sauce base is smooth before the broccoli goes in.

Step 4

Add the broccoli florets and cover the skillet for three to four minutes until bright green and crisp-tender. Stir once halfway through so the pieces cook evenly in the simmering sauce. A fork should slide in with slight resistance rather than mushy softness.

Step 5

Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Return the beef with any plate juices and simmer one to two minutes until the sauce thickens enough to coat the meat and broccoli. Taste and adjust salt with extra soy sauce.

Step 6

Spoon hot rice into four wide bowls and top with the beef, broccoli, and plenty of sauce. Sprinkle with sesame seeds and sliced scallions if desired. Serve right away while the broccoli is bright and the sauce is glossy and hot.

Troubleshooting — fixes, not repeats

If the beef turns tough, the strips were likely too thick or crowded in the pan. Slice thinner across the grain and sear in two batches over high heat. Crowding steams the meat instead of browning it, which keeps the texture chewy.
If the sauce stays thin, the slurry may have settled or the simmer was too gentle. Restir the cornstarch mixture before adding and keep the sauce bubbling lightly. It thickens more as it cools slightly, so judge coating on a spoon.
If broccoli turns dull or mushy, it cooked too long under the lid. Shorten covered time to three minutes and test early. Bright green color with a slight bite means it will hold up when mixed with the hot sauce.
For meal prep, store rice and the beef mixture in separate containers so grains stay firm. Cool within two hours and refrigerate promptly. Reheat portions with a spoonful of water until steaming throughout.

Make it your way

Serving with rice or naan: Serve over brown rice or cauliflower rice, with lime wedges alongside.
Swap flank steak for sirloin or flat-iron cut the same way, or use chicken breast strips cooked to 165°F for a poultry version.
Add sliced bell pepper or snap peas with the broccoli for extra color.
For a lighter sauce, cut brown sugar to one quarter cup and finish with a squeeze of lime.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat rice and beef to 165°F, stirring halfway for even heating.

Freeze the beef and broccoli mixture up to three months; thaw overnight in the refrigerator before reheating.

FAQ

Can I use frozen broccoli?
Yes. Thaw and pat the florets very dry first, then add them directly to the simmering sauce and cover for two to three minutes. Frozen broccoli softens faster than fresh, so check early to keep it crisp-tender and bright green.

What cut of beef works best?
Flank, sirloin, or flat-iron all work when sliced thin across the grain. Look for even pieces about one quarter inch thick so they sear fast. Avoid stew cuts, which stay tough with quick high-heat cooking.

How do I keep the sauce from getting too salty?
Use low-sodium soy sauce and taste before adding extra. Brown sugar balances saltiness, and serving over plain rice spreads the seasoning. If it still tastes strong, stir in two tablespoons of water and simmer one minute.