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Batch-Cooked Beef and Broccoli Bowls

A high-protein, meal-prep friendly dish featuring tender flank steak and crisp broccoli glazed in a savory sauce, 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 tbsp vegetable oil
  • 1 tsp toasted sesame seeds
Sauce
  • 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

Equipment

  • Large skillet
  • Mixing bowl
  • Microplane

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 additional minute until browned.
  5. Remove the beef from the skillet and set aside.
  6. Add broccoli and a splash of water to the skillet, cover, and steam for 3 minutes.
  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, 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. Reheat in the microwave or a hot pan.