Sweet Soy–Glazed Steak & Broccoli Bowls

with Rice, Sriracha & Sesame Seeds

Allergens: Soy, Sesame, Wheat

Total: 20 min • Prep: 10 min

Servings:
Ingredients

  • Cornstarch

    1 tablespoon

  • Vegetarian Oyster Sauce

    4 tablespoon

  • Rice Wine Vinegar

    5 teaspoon

  • Broccoli

    8 ounce

  • Ranch Steak

    10 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Sesame Seeds

    1 tablespoon

  • Scallions

    2 units

  • Jasmine Rice

    ¾ cup

  • Sriracha

    1 teaspoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.

  • While rice cooks, trim and cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. 
2
  • In a small bowl, combine sweet soy glaze, oyster sauce, Sriracha, vinegar, and ¼ cup water (½ cup for 4 servings).
  • Place broccoli in a large microwave-safe bowl with 1 TBSP water (2 TBSP for 4). Cover with plastic wrap; microwave until broccoli is bright green and slightly tender, 2-3 minutes.
3

  • Meanwhile, 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.

  • 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 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.
4
  • Fluff rice with a fork.

  • Divide rice and stir-fry between bowls. Top with scallion greens and sesame seeds. Serve.