Beef & Broccoli Rice Bowl

Course: Main Course
Cuisine: Asian
Keyword: Beef, broccoli
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 659kcal
This classic Chinese-American dish is much faster and easier than you may think, and it's a great way to get some vegetables into your diet!
Print Recipe


  • 1 Tablespoon cornstarch
  • 1 pound flank steak cut into thin 1-inch pieces
  • ½ cup low sodium soy sauce
  • 3 Tablespoons light brown sugar packed
  • 1 Tablespoon garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 Tablespoons vegetable oil divided
  • 4 cups small broccoli florets
  • ½ cup white onions sliced
  • 2 cups Japanese sticky rice cooked


  • In a small bowl, whisk together the cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
  • Heat a large wok or skillet over high heat. Add 1 tablespoon vegetable oil and heat until it begins to smoke. Add the beef and cook until completely browned, stirring frequently, about 3-4 minutes. Add the remaining oil and them the broccoli and onions. Cook for 2-3 minutes, stirring frequently, until the broccoli is vibrant green and slightly tender.
  • Add the sauce and reduce the heat to medium. Cook for one minute after sauce boils. Remove from heat and serve over cooked rice.


Sodium: 1163mg | Calcium: 98mg | Vitamin C: 83mg | Vitamin A: 567IU | Sugar: 12g | Fiber: 6g | Potassium: 844mg | Cholesterol: 68mg | Calories: 659kcal | Saturated Fat: 8g | Fat: 14g | Protein: 35g | Carbohydrates: 98g | Iron: 5mg