Sweet Soy Glazed Steak and Broccoli Stir Fry with Jasmine Rice

This sweet soy glazed steak and broccoli stir fry brings together tender strips of beef and bright green broccoli in a glossy, savory-sweet sauce with a hint of heat. The steak is coated in cornstarch for a light crispiness, then quickly stir-fried to perfection. A combination of sweet soy glaze, vegetarian oyster sauce and rice wine vinegar creates layers of umami depth, while a touch of Sriracha adds a zippy kick.

Served over fluffy jasmine rice and finished with sliced scallions and sesame seeds, this bowl is a complete meal that’s both satisfying and easy to prepare. Perfect for a weeknight dinner when you crave something delicious and fast.

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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

10 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) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 all over 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. In the last minute of cooking, add scallion whites, broccoli and the 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.
7. 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 use sirloin, flank steak or any tender cut. Just be sure to slice thinly against the grain.

Is there a substitute for vegetarian oyster sauce?

You can use regular oyster sauce if not vegetarian or substitute with hoisin sauce for a slightly different flavor.

Can I make this dish ahead of time?

This stir fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave.