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Batch-Cooked Beef and Broccoli Bowls

A high-protein, meal-prep friendly stir-fry featuring tender flank steak and crisp broccoli in a savory glaze served over jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs flank steak thinly sliced against the grain
  • 4 cups broccoli florets cut into bite-sized pieces
  • 2 cups jasmine rice cooked
  • 1/2 cup low-sodium beef broth
  • 1/3 cup soy sauce
  • 2 tbsp apple cider vinegar
  • 3 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp cornstarch mixed with 2 tbsp water
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Whisk

Method
 

Cooking Steps
  1. Whisk together beef broth, soy sauce, apple cider vinegar, brown sugar, sesame oil, garlic, and ginger in a small bowl.
  2. Pat the sliced flank steak dry with paper towels.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Sear beef in a single layer for 2 minutes, then flip and cook for 1 minute until browned.
  5. Remove beef from the skillet and set aside.
  6. Steam broccoli in the same skillet with a splash of water for 3 minutes until crisp-tender.
  7. Pour the sauce into the skillet with the broccoli and bring to a simmer.
  8. Stir in the cornstarch slurry and cook until the sauce thickens into a glaze.
  9. Return the beef to the pan, toss to coat for 30 seconds, and serve over warm jasmine rice topped with sesame seeds.

Notes

Store in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Slice steak against the grain to ensure tenderness.