Beef & Broccoli Buddha Bowls - Cooking Tricks


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Tuesday, January 23, 2018

Beef & Broccoli Buddha Bowls

A buddha bowl you won't believe.



  • 2 cloves garlic, grated
  • 2" piece ginger, peeled and grated
  • 2 tbsp. brown sugar
  • 1/4 c. soy sauce
  • Juice of 1 lime
  • kosher salt
  • Freshly ground black pepper
  • Canola oil, for searing
  • 1 lb. flank steak
  • 1 head broccoli florets
  • 4 c. cooked brown rice
  • 4 scallions, thinly sliced
  • White and black sesame seeds, for garnish
  1. In a small jar, combine garlic, ginger, sugar, soy sauce, and lime juice, then season with pepper and shake well.
  2. Over high heat, coat a medium skillet with canola oil. When the oil is nearly smoking, add the steak and cook, turning frequently, until cooked through, about 3 minutes per side.
  3. Transfer to a cutting board, season with salt and pepper, and let rest.
  4. Reduce heat to medium, then add sauce to skillet and deglaze pan, then add broccoli. Season generously with salt and pepper, and let simmer for a few minutes.
  5. Meanwhile, slice steak into ½-inch slices. Divide rice between bowls, then add steak.
  6. When the broccoli is cooked through, add next to the steak and drizzle the sauce over both the steak and broccoli.
  7. Garnish with scallions and sesame seeds.

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