Lime-Soy Beef Rice Bowls with Roasted Broccoli and Peanut Sauce

These beef rice bowls bring together juicy seared beef, fragrant jasmine rice and oven-roasted broccoli with crisp edges.

The finishing touch is a creamy peanut sauce stirred with garlic, scallion whites, soy sauce, sugar, water and a squeeze of lime for a savory-sweet drizzle.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

4 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.15 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon 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 with a rack in the middle position. Wash and dry the produce.
2. Bring 3/4 cup water and a pinch of salt to a boil in a small pot. Zest the lime until you have 1/2 teaspoon zest, then halve the lime and cut one half into wedges. Mince the garlic. Trim and thinly slice the scallions, keeping the whites and greens separate.
3. On a baking sheet, toss the broccoli florets with a drizzle of vegetable oil, salt and pepper. Roast until crisp-tender and browned at the edges, 15 to 20 minutes.
4. When the salted water is boiling, stir in the jasmine rice. Cover, reduce the heat to a gentle simmer and cook until tender, about 15 minutes.
5. In a medium bowl, combine the beef strips, half the minced 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.
6. Heat a drizzle of vegetable oil in a large pan over low heat. Add the scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute.
7. 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, stir in a squeeze of lime juice and season with salt and pepper.
8. Transfer the peanut sauce to a small bowl. Rinse and dry the pan.
9. Heat another drizzle of vegetable oil in the same pan over medium-high heat. Add the marinated beef and cook, tossing, until browned and cooked to your preferred doneness, 3 to 4 minutes. If needed, cook the beef in batches so the pan is not crowded.
10. Divide the rice between plates. Top with roasted broccoli and seared beef. Drizzle with peanut sauce, sprinkle with scallion greens and serve with lime wedges and any extra peanut sauce on the side.

Recipe Tips

FAQ

Can I cook the beef all at once?

Yes, as long as the pan is not crowded. If the beef overlaps too much, cook it in batches so it browns rather than steams.

Why is the peanut sauce mixed with water?

Water loosens the peanut butter into a pourable sauce. Add it gradually while stirring for the smoothest texture.

What part of the scallions goes in the sauce?

Use the sliced scallion whites in the sauce with the garlic. Save the scallion greens for garnishing the finished bowls.

How do I know when the broccoli is done?

The broccoli should be tender with crisp, browned edges after roasting for 15 to 20 minutes at 400°F.