Beef and Broccoli Bowl

Picture featuring the Beef and Broccoli Bowl

A quick and easy meal to prepare based loosely on Asian cuisine. The Worcestershire sauce adds a bit of zing and cuts down on the salt. This dish is best served over rice.


  • 1 pound (450 g) of lean ground beef
  • 5 cloves (10 g) of pressed garlic
  • ¼  cup (60 ml) of onions chopped
  • ¼ teaspoon (1.25 ml) of ground ginger
  • 1 tablespoon (15 ml) of sesame oil
  • ⅓ cup (80 ml) of light brown sugar
  • ¼ teaspoon (1.25 ml) of crushed red pepper
  • 2 tablespoon (30 ml) of cornstarch
  • ⅓ cup (80 ml) of soy sauce
  • ⅓ cup (80 ml) of Worcestershire sauce
  • ⅓ cup (80 ml) cup water
  • 2 cups (500 ml) of broccoli florets cut into small pieces
  • 4 cups (1000 ml) of hot cooked rice


  1. Combine garlic, onions, ginger in a small bowl. Set aside.
  2. Combine brown sugar, crushed red pepper, and cornstarch in a small bowl. Set aside.
  3. Combine soy, Worcestershire, and water in a bowl. Set aside.
  4. Cook ground beef over medium heat. Break apart meat into small pieces until browned. Dain any excess fat.
  5. Add the bowl of garlic, onions, and ginger. Sauté for 2 to 3 minutes. 
  6. Add sesame oil and sauté until onions are transparent.
  7. Add the bowl of sugar, red pepper, and cornstarch. Mix until you have a consistent finish.
  8. Add the bowl of sauce, and broccoli. Cook until the sauce thickens.
  9. Serve atop some rice.

CC BY-SA 4.0 Beef and Broccoli Bowl by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.


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