Broccoli Grain Bowl with Steak

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup oyster sauce, plus more for topping

2 teaspoons toasted sesame oil

1 1/4 pounds boneless sirloin steak (about 3/4 inch thick)

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

1 10-ounce bag frozen brown rice (about 2 cups)

1 8-ounce bag frozen quinoa (about 1 cup)

1/2 small head Savoy cabbage, chopped

1 large stalk broccoli, cut into florets

4 scallions, chopped

2 tablespoons finely chopped peeled fresh ginger

6 cloves garlic, finely chopped


  1. Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
  2. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
  3. Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
  4. Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.
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