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Beef Broccoli Brown Rice
Full MealsCuisine: AsianPrep: 12mCook: 15mServes: 2
560 kcalProtein 39gCarbs 46gFat 24g

Beef Broccoli Brown Rice

Lean beef and broccoli stir-fry over brown rice.

Ingredients

  • 8 oz lean sirloin, sliced
  • 2 cups broccoli florets
  • 1 cup cooked brown rice
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil

Instructions

  1. Cook 1 cup of brown rice according to package directions (usually 30-45 minutes). Fluff with a fork and set aside. Prep all ingredients before you start cooking: slice 8 oz of lean sirloin against the grain into thin strips (about 1/8 inch thick), cut 2 cups of broccoli into small florets, mince 2 garlic cloves, and grate 1 tsp of fresh ginger.

  2. Heat a large skillet or wok over medium-high heat for 2-3 minutes. Once hot, add a light coating of neutral oil (vegetable or canola) and let it shimmer for about 30 seconds.

  3. Working quickly, add the sliced beef in a single layer and let it sit undisturbed for 2-3 minutes. This allows browning rather than steaming. Then flip the pieces and cook for another 1-2 minutes until the beef is browned on the outside but still slightly pink inside (it will continue cooking). Transfer the beef to a clean plate.

  4. In the same pan, add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. The aromatics will coat the pan and infuse the oil.

  5. Add 2 cups of broccoli florets to the pan and stir-fry for 4-5 minutes, stirring every 30 seconds. The broccoli should turn bright green and become tender-crisp—slightly soft but still with a slight crunch.

  6. Return the beef to the pan, add 2 tbsp of soy sauce and 1 tsp of sesame oil, and toss everything together for 1-2 minutes until coated and heated through. Serve immediately over the cooked brown rice, allowing the warm rice to absorb the pan juices.

Tips

  • Slice beef against the grain: This makes each piece more tender when you bite into it. Look for the lines running through the meat and cut perpendicular to them.
  • Prep ahead: Slice all vegetables and protein 30 minutes before cooking for a faster assembly during the high-heat stir-fry phase.
  • Vegetable swaps: Use snap peas, bell peppers, or green beans instead of broccoli for different textures and flavors.
  • Extra flavor: Add 1/2 tsp of red pepper flakes, 1 tsp of rice vinegar, or a drizzle of oyster sauce at the end for depth and complexity.