Beef and Broccoli Bowl

Beef and Broccoli Bowl Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl


Serves 4 (serving size: 1 cup stir-fry and about 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Fat 9.3 g
Satfat 2 g
Monofat 3.9 g
Polyfat 2 g
Protein 23.5 g
Carbohydrate 32.5 g
Fiber 3 g
Cholesterol 36 mg
Iron 3.2 mg
Sodium 529 mg
Calcium 71 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup lower-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 (12-ounce) boneless sirloin steak, cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 cup vertically sliced red onion
1 cup chopped carrot
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced green onions


1. Cook rice according to the package directions.

2. Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Kate Parham,

Cooking Light

October 2012
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