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Recipes / 30-Minute Dinners

30-minute dinner

30-Minute Beef and Broccoli Rice Bowls

Tender strips of beef and crisp broccoli get a glossy garlic-ginger sauce in these fast rice bowls with an estimated 34 grams of protein per serving.

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Beef and broccoli rice bowls with glossy garlic ginger sauce and sliced scallions
Total time
30 min
Serves
4
Est. protein
34g

Why this one is weeknight-friendly

Microwave rice cuts the cooking time, while thinly sliced steak and broccoli cook in the same skillet. The sauce uses pantry staples and comes together in one bowl.

A few helpful tips

Slice the beef against the grain for more tender bites. Cook it in batches so the pan stays hot and the edges brown instead of steaming.

Easy swaps

Use jasmine rice, quinoa, or cauliflower rice in place of brown rice. Tamari can replace soy sauce if needed; verify labels for allergens.

Save the leftovers

Refrigerate the beef, broccoli, and rice for up to 3–4 days. Reheat leftovers to 165°F.

The recipe

30-Minute Beef and Broccoli Rice Bowls

15 min prep · 15 min cook

Ingredients

  • 1 1/4 pounds sirloin steak, thinly sliced against the grain
  • 1/3 cup low-sodium soy sauce, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons avocado oil, divided
  • 6 cups broccoli florets
  • 2 tablespoons water
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 (8.8-ounce) pouches microwave brown rice
  • 3 scallions, thinly sliced

Contains: Soy, Wheat, Sesame

Instructions

  1. Toss the steak with 1 tablespoon soy sauce and the cornstarch in a medium bowl.
  2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the broccoli with 2 tablespoons water, cover, and steam for 3 minutes. Uncover and cook until crisp-tender, about 2 minutes more. Transfer to a plate.
  3. Add the remaining 1 tablespoon avocado oil to the skillet. Cook the steak in a single layer in two batches, about 2 minutes per side, until browned. Return all the steak and broccoli to the skillet.
  4. Stir the remaining soy sauce, garlic, ginger, honey, rice vinegar, and sesame oil together. Pour into the skillet and simmer for 1–2 minutes, until glossy and the beef reaches 145°F. Remove from the heat and rest for 3 minutes.
  5. Heat the brown rice according to the package directions. Divide among four bowls, top with the beef and broccoli, and finish with scallions.

Food safety: Cook whole cuts of beef to at least 145°F and rest for 3 minutes. Prevent raw beef juices from contacting ready-to-eat ingredients.

About the protein estimate34g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.