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Garlic ginger beef rice bowls served in shallow white bowls over steamed rice, glossy sliced beef and bright broccoli on top

Garlic Ginger Beef Rice Bowls

Garlic Ginger Beef Rice Bowls are a quick weeknight dinner with thin-sliced beef, broccoli, carrot, rice, and a glossy garlic ginger sauce. The recipe is designed for high-heat skillet cooking with the beef cooked in batches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin sliced very thin against the grain
  • 3 tablespoons low-sodium soy sauce divided
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil plus more as needed
  • 4 cups small broccoli florets
  • 1 medium carrot cut into thin matchsticks
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 1/3 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 3 cups cooked white or brown rice for serving
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds optional

Method
 

  1. Start by slicing the beef as thin as you can, about 1/8 inch if possible. If the steak is slippery, put it in the freezer for 15 minutes first so it firms up.
  2. Put the sliced beef in a bowl with 1 tablespoon soy sauce and the cornstarch. Toss until the pieces look lightly coated and a little tacky. Let it sit while you cut the broccoli and carrot.
  3. Stir together the remaining 2 tablespoons soy sauce, beef broth, oyster sauce, brown sugar, rice vinegar, sesame oil, black pepper, and red pepper flakes in a small bowl. Keep it near the stove. Once the pan is hot, you won't want to stop and measure.
  4. Heat a large 12-inch skillet or wok over medium-high heat until a drop of water sizzles quickly. Add 1 tablespoon oil, then add half the beef in a single layer. Cook for 60 to 90 seconds, flip, and cook another minute until browned at the edges. Move it to a plate and repeat with the remaining beef, adding a little more oil if the pan looks dry.
  5. Add the broccoli and carrot to the same skillet. Pour in 2 tablespoons water and cover the pan for 2 minutes. The broccoli should turn bright green and smell fresh, not cabbagey. Remove the lid and let any extra water steam off.
  6. Add the garlic and ginger to the vegetables. Stir for 30 seconds, just until fragrant. Don't walk away here because garlic burns fast in a hot pan.
  7. Return the beef and any juices on the plate to the skillet. Pour in the sauce and toss everything together for 1 to 2 minutes, until the sauce bubbles and turns glossy. It should cling to the beef and broccoli instead of pooling like soup.
  8. Spoon hot rice into bowls, then pile the beef and vegetables over the top. Finish with green onions and sesame seeds if you're using them.

Notes

Slice beef against the grain and cook it in batches so it browns instead of steaming. Cut broccoli small, use fresh ginger if possible, and watch the sauce because cornstarch thickens fast once it boils. Store beef and broccoli airtight in the refrigerator for up to 4 days, ideally keeping rice separate.