Garlic-Lime Beef and Broccoli Rice Bowls with Peanut Sauce

These beef and broccoli rice bowls layer juicy garlic-lime beef over fluffy jasmine rice with roasted broccoli on the side. A quick peanut sauce brings everything together with a creamy, savory finish.

The method is simple: roast the broccoli until browned at the edges, simmer the rice, marinate the beef briefly and whisk together a warm peanut sauce with garlic, soy sauce, lime and scallions.

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Ingredients

12 Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

4 Soy SauceView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

8 Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 ScallionsView ingredient guideLike ingredientDislike ingredient

2 GarlicView ingredient guideLike ingredientDislike ingredient

5 Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Mince or grate the garlic. Zest the lime until you have about 1/2 teaspoon zest, then halve it; cut one half into wedges. Thinly slice the scallions, keeping the white and green parts separate.
2. In a small pot, bring 3/4 cup water and a pinch of salt to a boil. Add the jasmine rice, cover, reduce the heat to low and simmer until tender, 15 to 20 minutes.
3. While the rice cooks, place the broccoli florets on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until browned and crisp-tender, 15 to 20 minutes.
4. In a medium bowl, combine the beef strips with half the garlic, the lime zest, 1 tablespoon soy sauce, 2 teaspoons sugar and a generous drizzle of vegetable oil. Season with salt and pepper and toss to coat.
5. Heat a drizzle of vegetable oil in a large pan over low heat. Add the scallion whites and remaining garlic and cook, stirring, until fragrant, about 1 minute.
6. Stir the peanut butter, remaining 2 teaspoons sugar and 1 teaspoon soy sauce into the pan. Slowly add 1/4 cup water while stirring until the sauce is smooth. Remove from the heat, add a squeeze of lime juice and season with salt and pepper. Transfer the sauce to a small bowl.
7. Rinse and dry the pan, then heat another drizzle of vegetable oil over medium-high heat. Add the marinated beef and cook, tossing, until browned and cooked to your preferred doneness, 3 to 4 minutes. Work in batches if needed so the beef browns instead of steams.
8. Divide the rice between plates. Top with roasted broccoli and cooked beef. Spoon peanut sauce over the bowls, garnish with scallion greens and serve with lime wedges and any extra sauce on the side.

Recipe Tips

FAQ

Can I make the peanut sauce thinner?

Yes. The recipe loosens the peanut butter with water; if the sauce thickens as it sits, stir in a small splash of water until it reaches a drizzleable consistency.

Why separate the scallion whites and greens?

The whites are cooked with garlic to flavor the sauce, while the greens are saved for a fresh garnish at the end.

How do I keep the beef from steaming in the pan?

Use medium-high heat and avoid overcrowding. If necessary, cook the beef in batches so the pieces brown quickly.

What should I serve with these beef and broccoli bowls?

The bowls are already built with jasmine rice, roasted broccoli, beef, peanut sauce, scallion greens and lime wedges, so they can be served as a complete plate.