This copycat recipe recreates the beloved Marie Callender’s Beef and Broccoli Bowl at home—tender beef strips and crisp-tender broccoli florets in a savory, slightly sweet garlic-ginger sauce over steamed rice. It’s a one-bowl meal that comes together faster than takeout delivery, using pantry-friendly ingredients and a simple stir-fry technique that delivers restaurant-quality results every time.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 cups (240 g) broccoli florets (about 1 medium head)
- 1 tablespoon (15 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) brown sugar, packed
- 1 teaspoon (5 ml) toasted sesame oil
- 1/2 cup (120 ml) beef broth
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- 4 cups (600 g) cooked white rice (from about 1 1/2 cups dry)
- Optional garnish: sesame seeds, sliced green onions
Instructions
- If you haven’t already, cook the rice according to package directions. Keep warm.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth. Set aside.
- Pat the beef dry with paper towels. Season lightly with salt and pepper.
- Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons of vegetable oil. When shimmering, add half the beef in a single layer. Let sear undisturbed for 1–2 minutes until browned, then stir-fry for another 1–2 minutes until just cooked through. Transfer to a plate. Repeat with remaining oil and beef.
- Reduce heat to medium-high. Add the broccoli and 2 tablespoons of water. Cover and steam for 2–3 minutes until bright green and crisp-tender. Uncover and stir-fry for 1 minute to evaporate excess water. Push broccoli to the side.
- Add garlic and ginger to the center of the pan. Stir-fry for 30 seconds until fragrant.
- Return the beef to the pan. Pour the sauce over everything. Bring to a simmer.
- Stir the cornstarch slurry, then pour it into the pan. Cook, stirring constantly, for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Serve immediately over steamed rice, garnished with sesame seeds and green onions if desired.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 15–20 minutes before cutting. Always slice against the grain for tenderness.
- Don’t overcrowd the pan: Cook the beef in batches to get a good sear instead of steaming it. Overcrowding lowers the pan temperature and makes the beef tough.
- Customize the sauce: If you don’t have oyster sauce, use hoisin sauce or a mix of 1 tablespoon soy sauce + 1 teaspoon sugar. The flavor will be slightly different but still delicious.
- Make it gluten-free: Use tamari or coconut aminos in place of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with gluten-free hoisin).
Serving Suggestions
Serve the beef and broccoli over steamed jasmine or brown rice. For a low-carb option, use cauliflower rice or serve over noodles. A side of egg rolls, spring rolls, or a simple cucumber salad with rice vinegar makes a complete meal.
Variations
- Chicken version: Swap beef for 1 lb (450 g) chicken breast or thighs, sliced thinly. Cook until chicken reaches an internal temperature of 165°F (74°C) as checked with a food thermometer.
- Add more veggies: Include sliced bell peppers, snap peas, or carrots. Increase the sauce by 1/4 cup if adding a lot of extras.
- Spicy kick: Add 1–2 teaspoons sriracha or red pepper flakes to the sauce for heat.
- Vegetarian: Substitute the beef with extra-firm tofu (pressed and cubed) and use vegetable broth. Cook tofu until golden on all sides.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between, until hot (165°F / 74°C). The broccoli will soften upon reheating, so it’s best to enjoy within a day or two for optimal texture. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat dry. Reduce the steaming time to 1–2 minutes since frozen broccoli is already blanched.
What cut of beef is best? Flank steak, sirloin, or ribeye are great choices. They’re tender and cook quickly. Avoid tough cuts like chuck or brisket unless you marinate them for hours.
Why is my beef tough? It’s likely overcooked or sliced with the grain. Cook beef quickly over high heat and slice thinly against the grain for maximum tenderness.
Can I make this ahead of time? You can prep the sauce and slice the beef a day ahead. Cook fresh for best results, as leftovers tend to soften.
Is this recipe spicy? No, it’s mild. Add chili flakes or sriracha if you like heat.
Can I substitute the oyster sauce? Yes, use hoisin sauce or a mix of 1 tablespoon soy sauce + 1 teaspoon sugar. This will alter the flavor slightly but still works well.
Related
- Thrasher’s French Fries Recipe (Boardwalk-Style)
- Longmont Colorado Peking Duck Recipe
- Tallow French Fries: Crispy, Golden & Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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