Ginger-Scallion Beef and Broccoli Rice Bowls

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/2 cups jasmine rice, uncooked
• 1 lb flank steak or sirloin, thinly sliced against grain
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp brown sugar
• 1 Tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 2 tsp cornstarch
• 4 cups broccoli florets
• 2 Tbsp neutral oil
• 6 scallions, thinly sliced
• 1 Tbsp toasted sesame seeds
• to taste sriracha or chili crisp for serving

Instructions

1. 1Rinse the jasmine rice until water runs mostly clear. Cook according to package directions (typically rice to water, simmer covered 15 minutes, then rest 10 minutes). Fluff and keep warm.
2. 2While rice cooks, slice the steak as thinly as possible against the grain into 2-inch strips. In a bowl whisk soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and cornstarch until smooth. Add steak and toss to coat; marinate 10 minutes.
3. 3Heat neutral oil in a large 12-inch skillet or wok over high heat until just smoking. Add broccoli florets and water; stir-fry 3–4 minutes until bright green and crisp-tender with light char on the edges. Transfer broccoli to a plate.
4. 4Add remaining oil to the same hot skillet. Lift steak from marinade (reserve the liquid) and spread in a single layer. Sear undisturbed 1 minute, then stir-fry another 1–2 minutes until just browned but still pink in the center.
5. 5Pour the reserved marinade into the skillet and bring to a hard simmer for 45–60 seconds until it thickens into a glossy sauce that coats the beef. Return broccoli to the pan and toss 30 seconds to rewarm and glaze everything.
6. 6Taste and adjust with a splash more soy if needed. Remove from heat and fold in half of the sliced scallions.
7. 7Divide warm rice among four bowls. Top each with the ginger-scallion beef and broccoli mixture. Sprinkle with remaining scallions and toasted sesame seeds.
8. 8Drizzle with sriracha or chili crisp if you like heat. Serve immediately, or pack into containers with sauce on the side for a reheatable work lunch that stays flavorful for 3 days.