Ginger Beef & Broccoli Bowls
I could eat these Ginger Beef & Broccoli Bowls every single day. They're healthy, higher in protein, and come together in just 30 minutes - truly life changing! I've been making this easy dinner recipe for my family on repeat lately and it's always such a win. The entire meal can be made in one skillet, then divided into bowls and drizzled with sauce that's the perfect balance of sweet, savory, and flavorful. Every bite is SO good!
Servings 4 Servings
Calories 523kcal
Equipment
- Cast Iron Skillet or any large pan
Ingredients
Ginger Beef
- 1 pound flank steak or skirt steak
- 1 teaspoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 Tablespoon rice vinegar
- 1/2 teaspoon salt
- 2 Tablespoons avocado oil
Veggies
- 1-2 large carrots
- 2 head broccoli
- 1 Tablespoon avocado oil
- 2 teaspoons minced garlic
- 1 teaspoon freshly grated ginger
Stir-Fry Sauce
- 4 Tablespoons tamari or soy sauce/coconut aminos
- 2 Tablespoons honey
- 1 Tablespoon tapioca starch
- 1 teaspoon sesame oil
Bowls
- 2 cups cooked jasmine rice
- 1 medium green onion stalk thinly sliced for garnish
- toasted sesame seeds optional
Toasted Sesame Sauce (optional)
- 2 Tablespoons tahini
- 1-2 Tablespoons water
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 2 teaspoons tamari or soy sauce/coconut aminos
- 1/8 teaspoon salt
- 1 teaspoon toasted sesame seeds
Instructions
- Thinly slice the flank steak against the grain and place into a medium bowl.
- Season the steak with the garlic, ginger, rice vinegar, and salt. Mix well to make sure that the meat is evenly coated.
- Set aside to marinate while preparing the veggies.
- Wash, peel, and julienne the carrots.
- Remove the florets from the head of broccoli and cut into small, equal sized pieces.
- Add 2 tablespoons of oil to a large skillet on medium-high heat.
- While the oil heats up, prepare the stir-fry sauce by combining tamari, water, brown sugar (or honey), tapioca starch, and sesame oil in a medium bowl. Once combined, set aside.
- Add the meat to the hot skillet, spreading it out evenly so that it gets a nice sear on it.
- Let pan fry for 2 minutes before flipping and cooking for another 1-2 minutes (or until the outsides are seared and deep brown). Do not worry if the steak is not cooked all the way through, it will finish cooking later in the sauce. Remove the meat from the pan and set aside.
- Reduce the heat on the stove to medium heat and add 1 tablespoon of oil to the skillet.
- Add carrots to the skillet and cook for about 2 minutes.
- Add ginger, garlic, and broccoli to the skillet and cook for 5 minutes, constantly stirring to prevent the veggies from burning.
- Add the meat and all of the sauce into the skillet. Cook the meat and veggies for an additional 5-8 minutes, stirring occasionally. The sauce will thicken and become glossy.
- While the veggies cook, divide the rice equally between 4 bowls or meal prep containers and mix up the toasted sesame sauce.
- Assemble the bowls – evenly divide the veggies and steak, and top with sliced green onions. Drizzle each bowl with the toasted sesame sauce and enjoy!
Video
Notes
- Prepare the veggies, garlic, and ginger before you start cooking. Having everything ready to be added into the pan will make the process of cooking this meal more seamless and enjoyable.
- Slice the beef thinly against the grain for the most tender texture.
- Sear the steak until it has a deep brown color. Flavor. Flavor. Flavor.
- Use a cast iron skillet. It isn't required, any skillet will work, but the flavor that comes from a cast iron skillet is truly next-level!
- Save time by using pre-cooked rice! I love these pouches, especially for a busy weeknight.
- Spice it up. Add 1 teaspoon of chili crisp or a drizzle of sriracha for a little kick!
Nutrition
Calories: 523kcal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 1644mg | Potassium: 869mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3598IU | Vitamin C: 82mg | Calcium: 110mg | Iron: 4mg