Macro-friendly Beef & Broccoli Rice Bowl
- Jeff Zwally

- Sep 11
- 2 min read
Updated: Sep 11

Ingredients (2 servings): Ginger Beef & Broccoli Bowl
1 cup jasmine rice (uncooked)
10 oz steak (sirloin, flank, or ribeye — thinly sliced against the grain)
2 cups broccoli florets
2 green onions, sliced (reserve some for garnish)
1 tbsp sesame seeds (toasted if possible)
1 tbsp sesame oil (or olive oil)
Ginger Sauce
3 tbsp low-sodium soy sauce
2 tbsp rice vinegar (or mirin)
1 tbsp honey (or brown sugar)
1 tsp fresh ginger, grated (can add more for stronger flavor)
1 clove garlic, minced
1 tbsp water
1 tsp cornstarch (optional, for thickening)
Pinch red pepper flakes (optional, for heat)
Instructions
Cook the rice:
Rinse jasmine rice until water runs clear. Cook according to package directions. Fluff and keep warm.
Make the sauce:
In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, water, and cornstarch (if using). Set aside.
Cook the broccoli:
Heat 1 tsp sesame oil in a large skillet or wok over medium-high. Add broccoli and a splash of water, cover, and steam-sauté 3–4 minutes until bright green and tender-crisp. Remove and set aside.
Cook the steak:
Heat the remaining sesame oil in the same pan. Add sliced steak and sear 1–2 minutes per side until browned but still tender.
Combine with sauce:
Stir in the sauce and green onions with the beef. Cook 1–2 minutes until the sauce thickens and coats the steak. Add broccoli back in and toss well.
Assemble bowls:
Divide jasmine rice between two bowls. Top with ginger beef and broccoli. Garnish with sesame seeds and extra green onion.
Enjoy Your Ginger Beef & Broccoli Bowl
Macros
Calories: 525 kcal
Protein: 38 g
Carbs: 59 g
Fat: 14 g



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