Recipe

Creative Beef and Broccoli Bowl

A healthier, weeknight-friendly beef and broccoli with a bright sesame lime sauce, crisp-tender veggies, and cozy rice or cauliflower rice.

By Matt Campbell

•

4.8

A skillet filled with glossy beef and crisp-tender broccoli in a light sesame sauce, served over brown rice with scallions and sesame seeds

Jump to Recipe

Beef and broccoli is one of those dinners that feels like a reward even when it takes less time than scrolling for takeout. This version keeps the classic cozy vibes, but pulls a little trick: a bright sesame lime sauce that tastes fresh and punchy, not heavy or overly sweet.

We are keeping ingredients accessible and the steps low drama. You get crisp edges on the beef, broccoli that stays green and snappy, and a sauce that clings in that "okay wow" way. Serve it over brown rice for wholesome comfort, cauliflower rice for lighter energy, or even shredded cabbage if you want maximum crunch.

Thinly sliced flank steak on a cutting board with broccoli florets and sliced garlic nearby

Why It Works

Bright, not gloopy: Lime juice and a little rice vinegar keep the sauce lively while sesame oil makes it taste like the good stuff.
Crisp beef, not steamed beef: A quick cornstarch toss plus a hot pan gives you browning and that restaurant-style cling.
Broccoli that still has a pulse: We steam it fast, then finish in the sauce so it stays crisp-tender and vibrant.
Wholesome by default: Lean beef, lots of veg, and easy swaps for gluten-free, lower sodium, or lower carb.

Pairs Well With

Storage Tips

This is a great leftover situation as long as you store it like you meant it.

Refrigerator

Store in airtight containers for up to 4 days.
If possible, keep rice separate so it does not soak up all the sauce.

Freezer

You can freeze the beef and broccoli for up to 2 months. The broccoli will soften a bit after thawing, but the flavor still hits.
Freeze rice separately for best texture.

Reheating

Skillet: Splash in 1 to 2 tablespoons water and rewarm over medium heat until glossy.
Microwave: Cover loosely and heat in 45-second bursts, stirring between rounds.

Common Questions

What cut of beef works best for beef and broccoli?

Flank steak is the weeknight MVP: flavorful and quick-cooking when sliced thin against the grain. Sirloin also works. If you want a budget cut like chuck, it needs longer cooking, so save it for braises.

How do I slice beef thinly at home?

Pop the steak in the freezer for 15 to 20 minutes so it firms up, then slice thinly against the grain. This makes it easier to cut and more tender to eat.

Can I make this gluten-free?

Yes. Use tamari or a certified gluten-free soy sauce, and double-check your oyster sauce. You can also use coconut aminos, but the flavor will be a little sweeter.

How do I keep broccoli from getting mushy?

Steam it just until bright green and barely tender, then finish it in the skillet for a minute or two. Overcooking usually happens when broccoli boils too long or sits in sauce on low heat.

Can I make it lower sodium?

Use low-sodium soy sauce, skip the added salt, and lean on lime, garlic, ginger, and chili for flavor. You will not miss much.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Small bowl or jar for mixing sauce
Chef’s knife and cutting board
Measuring spoons and cups
Fine grater or microplane (for ginger and garlic, optional but nice)
Steamer basket or microwave-safe bowl with lid for quick steaming

I used to think beef and broccoli had to be a full production to taste right. Then I started chasing the real magic: high heat, a fast sauce, and the confidence to taste and adjust. The first time I added lime to the mix, it was like turning on the lights in the room. Suddenly the dish felt fresher, lighter, and honestly more craveable. Now it is my go-to when I want something wholesome that still feels like a treat, especially on nights when the kitchen energy is more "friend cooking with you" than "chef on a mission."

Creative Beef and Broccoli Bowl

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4

Ingredients

For the beef

1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce (or tamari)
1 teaspoon toasted sesame oil
1 tablespoon neutral oil (avocado, canola, or grapeseed), plus more as needed

For the broccoli and aromatics

4 to 5 cups broccoli florets (about 1 large head)
3 cloves garlic, grated or finely minced
1 tablespoon fresh ginger, grated or finely minced
3 scallions, sliced (whites and greens separated)

For the creative sesame lime sauce

1/3 cup low-sodium soy sauce (or tamari)
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon oyster sauce (optional but adds savory depth)
1 teaspoon toasted sesame oil
1 to 2 teaspoons chili garlic sauce or sriracha (optional)
1/2 cup water or low-sodium beef broth
2 teaspoons cornstarch

For serving

Cooked brown rice, white rice, or cauliflower rice
Sesame seeds, for topping
Lime wedges, for squeezing

Instructions

Mix the sauce. In a small bowl or jar, whisk together soy sauce, lime juice, rice vinegar, honey, oyster sauce (if using), sesame oil, chili sauce (if using), water or broth, and cornstarch. Set aside. Give it another quick whisk right before pouring since cornstarch likes to settle.
Velvet the beef fast. In a bowl, toss sliced beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until lightly coated.
Quick-steam the broccoli. Steam broccoli for 2 to 3 minutes until bright green and just barely tender. (Microwave method works great: add broccoli and a splash of water to a covered bowl and microwave 2 to 3 minutes.) Drain well.
Sear the beef, then park it. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add beef in a single layer and cook 1 to 2 minutes without moving so it browns. Stir and cook 1 to 2 minutes more until mostly cooked through. If your pan is crowded, do this in two batches (add a little more oil between batches if the pan looks dry) so you get crisp edges instead of gray steam beef. Transfer beef to a plate.
Add aromatics. Lower heat to medium. Add garlic, ginger, and the scallion whites. Stir for 30 seconds until fragrant.
Bring it together. Add the broccoli and pour in the sauce. Stir and simmer 2 to 3 minutes, until glossy and thick enough to coat everything.
Return the beef and finish. Add the beef (and any juices on the plate) back to the skillet and toss for 30 to 60 seconds, just until everything is coated and the beef is cooked through. If the sauce gets too thick, splash in a tablespoon of water. If it is too thin, simmer 1 minute longer.
Serve. Taste and adjust. Want it brighter? More lime. Want it saltier? A tiny splash of soy. Want it sweeter? A drizzle of honey. Serve over rice, top with scallion greens and sesame seeds, and hit it with a final squeeze of lime.

Beef and broccoli being tossed in a skillet as the sesame lime sauce turns glossy

Nutrition information is estimated.

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