Soy-Marinated Steak with Peanut Satay Sauce and Crispy Broccoli

This steak and broccoli bowl brings together all the best Asian-inspired flavors: tender strips of beef marinated in soy and lime, roasted broccoli with crispy edges and a luscious peanut satay sauce that ties everything together. It’s a complete meal that’s both satisfying and surprisingly simple to make.

The secret is in the sauce-creamy peanut butter blended with garlic, soy and a touch of sugar, then drizzled over the finished dish. Each bite delivers a perfect balance of savory, nutty and slightly sweet notes. Serve over fluffy jasmine rice for a dinner that feels special any night of the week.

Log in to save recipes and build weekly shopping lists.

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Mince or grate garlic. Zest lime to get ½ tsp zest, then cut lime in half; cut one half into wedges. Thinly slice scallions, keeping greens and whites separate.
2. On a baking sheet, toss broccoli with a drizzle of oil and a pinch of salt and pepper. Roast until crispy, 15-20 minutes. Meanwhile, add rice to the boiling water, cover, reduce heat to low and simmer until tender, 15-20 minutes.
3. In a medium bowl, combine beef, half the garlic, lime zest, 1 Tbsp soy sauce, 2 tsp sugar and a large drizzle of oil. Season with salt and pepper. Toss to coat.
4. Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Stir in peanut butter, 2 tsp sugar and 1 tsp soy sauce. Slowly pour in ¼ cup water, stirring until smooth. Remove from heat, squeeze in a bit of lime juice and season with salt and pepper. Transfer sauce to a small bowl.
5. Rinse and dry the pan. Heat a drizzle of oil over medium-high heat. Add beef (in batches if needed) and cook, stirring, until browned and cooked to your liking, 3-4 minutes.
6. Divide rice between plates. Top with broccoli and beef. Drizzle with peanut sauce and garnish with scallion greens. Serve with lime wedges for squeezing over and extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, any stir-fry beef works well. You can also use flank steak or sirloin sliced thinly against the grain.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy sauce. The recipe as written uses regular soy sauce, which contains wheat.

Can I make the peanut sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.