Garlic-Ginger Beef with Roasted Broccoli Bowls

A vibrant and nutrient-rich bowl featuring tender beef and perfectly roasted broccoli, all coated in a savory garlic-ginger sauce and served over fluffy quick-cooking brown rice for a satisfying and easy weeknight meal.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $6.07/serving

Dietary

• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Egg-Free

Tags

• stir-fry
• quick
• healthy
• savory
• roast
• comfort food

Ingredients

• 1.25 pound flank steak (thinly sliced against the grain)
• 2 pound broccoli florets
• 1.5 cup quick-cooking brown rice (dry)
• 2 tablespoon olive oil
• 0.25 cup soy sauce (low-sodium)
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger (freshly grated)
• 4 clove garlic (minced)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the broccoli in a single layer on a baking sheet and roast for 12-15 minutes, until tender-crisp.
2. While the broccoli roasts, cook the quick-cooking brown rice according to package directions. This usually takes about 10 minutes.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and cornstarch. If using, add the red pepper flakes.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
5. Return the skillet to medium heat. Pour in the sauce mixture and cook, stirring constantly, until it thickens, about 1-2 minutes.
6. Return the cooked beef to the skillet and toss to coat with the sauce. Drizzle with sesame oil and toss again.
7. To serve, divide the cooked brown rice among bowls. Top with the sauced beef and roasted broccoli.

Notes

This meal is excellent for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 527
• Protein: 37.3 g
• Carbohydrates: 65.4 g
• Fat: 16.3 g
• Fiber: 10.8 g
• Sodium: 1416 mg
• Saturated Fat: 3.6 g
• Sugar: 8 g
• Cholesterol: 76 mg