Beef and Broccoli Quinoa Bowls with Ginger Soy Glaze

Why You’ll Love This Recipe

• Fast, feel-good bowl: lean protein, crisp broccoli, and fluffy quinoa.
• Restaurant-style glossy garlic-ginger soy glaze with pantry staples.
• Weeknight-friendly in about 40 minutes, but elegant enough for guests.
• Easy to customize: spicier, sweeter, or swap in chicken or tofu.

Grocery List

• Produce: Broccoli crowns, garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Quinoa, low-sodium soy sauce, oyster sauce, honey, rice vinegar, low-sodium broth, cornstarch, neutral oil (avocado or canola), toasted sesame oil, sesame seeds, red pepper flakes (optional), fine sea salt, black pepper

Full Ingredients

For the quinoa

• 1 cup white quinoa, rinsed well
• 1 3/4 cups water or low-sodium chicken broth
• 1/4 tsp fine sea salt (omit if using salted broth)

For the beef and quick marinade

• 1 lb flank steak, trimmed and thinly sliced across the grain (about 1/4 inch)
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch
• 1 tsp neutral oil (avocado or canola)
• 1/4 tsp baking soda (optional, for extra tenderness)
• 1/4 tsp freshly ground black pepper

For the broccoli and aromatics

• 1 lb broccoli crowns, cut into bite-size florets; stems peeled and sliced
• 2 tbsp neutral oil, divided
• 3 garlic cloves, finely minced
• 1 tbsp fresh ginger, finely minced
• 2 tbsp water (for steaming the broccoli)

For the garlic-ginger soy glaze

• 1/3 cup low-sodium soy sauce
• 2 tbsp oyster sauce (or hoisin for a sweeter profile)
• 1 tbsp honey (or brown sugar)
• 2 tsp rice vinegar
• 1/2 cup low-sodium beef or chicken broth (or water)
• 2 tsp cornstarch

For serving

• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced into ribbons
• 1 tbsp toasted sesame seeds
• Pinch red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Cook the quinoa

Rinse the quinoa under cold water until it runs clear. In a small saucepan, combine quinoa, water or broth, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork, cover, and keep warm.

Step 2: Slice and marinate the steak

For easy slicing, chill the steak in the freezer for 10 minutes. Slice across the grain into 1/4-inch strips. In a bowl, mix soy sauce, cornstarch, neutral oil, baking soda (if using), and black pepper. Toss the steak to coat and let it sit for 10–15 minutes while you prep the vegetables.

Step 3: Whisk the glaze

In a measuring cup, whisk the soy sauce, oyster sauce, honey, rice vinegar, and broth. In a separate small bowl, stir cornstarch with 1–2 tbsp cold water to make a smooth slurry, then whisk it into the sauce. Keep garlic and ginger separate for the pan.

Step 4: Stir-fry the broccoli

Heat 2 tsp neutral oil in a large skillet or wok over high heat until shimmering and just starting to smoke. Add broccoli and stir-fry for 3–4 minutes until bright green with light char. Add 2 tbsp water, cover, and steam for 1–2 minutes until crisp-tender. Transfer broccoli to a plate.

Step 5: Sear the steak

Return the pan to high heat. Add 2 tsp neutral oil. Spread half the steak in a single layer; sear 45–60 seconds without moving, then stir and cook another 30–45 seconds until browned and just cooked through (130–135°F for medium). Transfer to the plate. Repeat with remaining oil and steak, working in batches to avoid steaming.

Step 6: Build the garlic-ginger soy glaze

Reduce heat to medium-high. If the pan is dry, add 1 tsp neutral oil. Add the minced garlic and ginger; cook, stirring, for 30 seconds until fragrant (do not brown). Whisk the sauce again and pour it into the pan. Bring to a simmer, scraping up browned bits. The sauce will thicken and turn glossy in 30–60 seconds. Return beef and broccoli to the pan and toss to coat, 1–2 minutes. Turn off the heat and stir in toasted sesame oil. If the sauce is too thick, loosen with 1–2 tbsp water.

Step 7: Assemble the bowls

Spoon about 3/4 cup hot quinoa into each bowl. Top with the beef and broccoli in garlic-ginger soy glaze. Garnish with scallion ribbons and toasted sesame seeds, and add a pinch of red pepper flakes if you like heat. Serve immediately.

Pro Tips

• Slice against the grain for tender bites; a brief freezer chill helps you get thin, even slices.
• A tiny pinch of baking soda in the marinade “velvets” the steak for that restaurant-style tenderness.
• High heat is key. Cook the steak in batches and resist crowding the pan to maintain a good sear.
• Use low-sodium soy sauce so you can season to taste at the end without oversalting.
• Let quinoa rest covered for 5 minutes after simmering—this is the secret to fluffy, separate grains.

Variations

• Spicy gochujang: Add 1–2 tsp gochujang to the sauce and increase honey to 1 1/2 tbsp to balance the heat.
• Orange-ginger: Add 1 tsp orange zest and 2 tbsp fresh orange juice; swap honey for 1 tbsp orange marmalade.
• Chicken or tofu: Substitute 1 lb thin-sliced boneless chicken thighs or 14 oz firm tofu (pressed and cubed). Cook times similar; tofu needs extra browning time.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water until hot, 2–3 minutes. Cook quinoa up to 4 days ahead or freeze for 1 month. The steak can marinate up to 24 hours; keep covered and chilled. The sauce can be mixed (without the cornstarch) up to 3 days ahead; whisk in cornstarch just before cooking.

Nutrition (per serving)

Approximate: 500–540 calories; 32–36 g protein; 48–53 g carbohydrates; 16–20 g fat; 4 g saturated fat; 4–6 g fiber; 8–10 g sugars; 850–1000 mg sodium. Values will vary based on brands and exact measurements.