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Four glass meal prep containers with rice, beef in brown sauce, and broccoli

Beef and Broccoli Meal Prep Bowls

The takeout classic portioned into four containers, with seared flank steak and broccoli cooked to survive the microwave.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Calories: 600
Ingredients Method

Ingredients
  

  • 600 g flank steak about 1.3 lb, sliced thin against the grain
  • 1 tbsp cornstarch for the beef
  • 250 g jasmine rice, uncooked about 1.25 cups
  • 500 g broccoli florets about 2 heads
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 tbsp low sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 125 ml beef stock 1/2 cup; water works
  • 2 tsp cornstarch for the sauce
  • 1 tsp toasted sesame oil

Method
 

  1. Start the rice first, however you usually cook it. Everything else fits inside its cooking time.
  2. Slice the flank steak thin against the grain and toss it with 1 tablespoon cornstarch.
  3. Stir the soy sauce, oyster sauce, brown sugar, stock, 2 teaspoons cornstarch, and sesame oil together for the sauce.
  4. Heat a wok or large skillet over high. Add the broccoli with a splash of water, cover, and steam 2 minutes until bright green but still firm. It should be slightly undercooked; the microwave will finish it on reheat day. Set aside.
  5. Wipe the pan dry, add the oil, and sear the beef in two batches over high heat, about 90 seconds per batch, until browned. Set aside with the broccoli.
  6. Lower the heat to medium, cook the garlic and ginger for 30 seconds, then pour in the sauce and stir until it bubbles and thickens, about a minute.
  7. Return the beef and broccoli and toss until coated.
  8. Divide the rice between 4 containers and top with the beef and broccoli. Cool with the lids off before refrigerating; trapped steam turns everything soggy.