Sweet Soy Glazed Steak and Broccoli Bowls with Jasmine Rice

This savory-sweet steak and broccoli bowl is a quick weeknight dinner that delivers big flavor. Tender strips of ranch steak are coated in cornstarch for a light crisp, then stir-fried with bright green broccoli in a glossy sauce made from sweet soy glaze, vegetarian oyster sauce and a touch of Sriracha for heat.

Served over fluffy jasmine rice and finished with sliced scallions and toasted sesame seeds, this bowl is a complete meal that comes together in under 30 minutes. Perfect for those nights when you crave something satisfying and delicious without spending hours in the kitchen.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine sweet soy glaze, vegetarian oyster sauce, Sriracha, rice wine vinegar and ¼ cup water. Set aside.
4. Place broccoli in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap; microwave until broccoli is bright green and slightly tender, 2-3 minutes.
5. Pat steak dry with paper towels; thinly slice against the grain. Place in a medium bowl; season with garlic powder, salt and pepper. Add cornstarch; toss until fully coated.
6. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes.
7. In the last minute of cooking, add scallion whites, broccoli and sauce. Remove from heat, then stir until everything is coated in sauce. If stir-fry seems dry, add a splash of water. Taste and season with salt and pepper.
8. Fluff rice with a fork. Divide rice and stir-fry between bowls. Top with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with flank steak, sirloin or any tender cut. Slice thinly against the grain for best results.

Is vegetarian oyster sauce necessary?

It adds a unique umami flavor, but you can substitute with regular oyster sauce or a mix of soy sauce and a pinch of sugar.

Can I make this dish gluten-free?

Check that your sweet soy glaze and oyster sauce are gluten-free. Use tamari instead of soy sauce if needed.