Brothy Beef & Broccolini Rice Bowl
Brothy Beef & Broccolini Rice Bowl
Ingredients
For the Marinated Steak
- 1 1/2 pounds skirt steak
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Rice
- 1 cup long-grain white rice
- 1 cup water
For the Broth
- 4 cups water
- 1 tablespoon Better Than Bouillon Premium Roasted Beef Base
- 2 lemongrass, stalks, sliced
- 2 garlic, cloves, smashed and sliced
- 1 inch fresh ginger, sliced
For the Broccolini
- 1 bunch broccolini, about 1 pound
- 1/4 cup water
For Serving
- 2 scallions, sliced, for garnish
- 1 teaspoon chili oil, or as needed, for garnish
Instructions
- 1
Place the skirt steak in a medium bowl. Pour the soy sauce over the steak. Grate the fresh ginger directly over the steak, then add the minced garlic. Mix all ingredients thoroughly with a fork, ensuring the steak is well coated. Let the steak marinate at room temperature while preparing other components, about 15 minutes.
⏱️ 5 min
- 2
Measure 1 cup of rice into a mesh strainer. Rinse the rice under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker. Add 1 cup of water to the rice cooker. Start the rice cooker and allow it to cook until done, typically 20-25 minutes.
⏱️ 2 min
- 3
In a medium pot on the stove, heat 4 cups of water over medium-high heat until simmering. Add 1 tablespoon of Better Than Bouillon Premium Roasted Beef Base to the hot water. Stir until the bouillon is fully dissolved and the mixture forms a rich, savory broth. Add the sliced lemongrass, smashed and sliced garlic, and sliced fresh ginger to the simmering broth. Reduce heat to low and allow the broth to simmer gently to infuse the flavors while you prepare the remaining components.
⏱️ 5 min
- 4
Heat a large pan or cast-iron skillet over medium-high heat until very hot. Place the marinated skirt steak in the hot pan. Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness, until it is charred and tender. Remove the cooked steak from the pan and let it rest on a plate for at least 5 minutes.
⏱️ 8 min
- 5
Add the broccolini to the same pan used for the steak (no need to clean it). Add 1/4 cup of water to the pan. Cover the pan and steam the broccolini for 3-5 minutes, or until it is just tender-crisp.
⏱️ 5 min
- 6
Once the rested steak is cool enough to handle, slice it against the grain into thin pieces.
⏱️ 5 min
- 7
To assemble the bowls, place a portion of the cooked rice in each serving bowl. Arrange the sliced steak on top of the rice. Add the steamed broccolini to the bowl. Ladle a few generous ladles of the prepared broth over the rice, steak, and broccolini. Garnish with sliced scallions and a drizzle of chili oil for an extra kick. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Beef & Broccolini Rice Bowl
For the Marinated Steak
- 1 1/2 pounds skirt steak
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Rice
- 1 cup long-grain white rice
- 1 cup water
For the Broth
- 4 cups water
- 1 tablespoon Better Than Bouillon Premium Roasted Beef Base
- 2 lemongrass, stalks, sliced
- 2 garlic, cloves, smashed and sliced
- 1 inch fresh ginger, sliced
For the Broccolini
- 1 bunch broccolini, about 1 pound
- 1/4 cup water
For Serving
- 2 scallions, sliced, for garnish
- 1 teaspoon chili oil, or as needed, for garnish
Instructions
- 1
Place the skirt steak in a medium bowl. Pour the soy sauce over the steak. Grate the fresh ginger directly over the steak, then add the minced garlic. Mix all ingredients thoroughly with a fork, ensuring the steak is well coated. Let the steak marinate at room temperature while preparing other components, about 15 minutes.
⏱️ 5 min - 2
Measure 1 cup of rice into a mesh strainer. Rinse the rice under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker. Add 1 cup of water to the rice cooker. Start the rice cooker and allow it to cook until done, typically 20-25 minutes.
⏱️ 2 min - 3
In a medium pot on the stove, heat 4 cups of water over medium-high heat until simmering. Add 1 tablespoon of Better Than Bouillon Premium Roasted Beef Base to the hot water. Stir until the bouillon is fully dissolved and the mixture forms a rich, savory broth. Add the sliced lemongrass, smashed and sliced garlic, and sliced fresh ginger to the simmering broth. Reduce heat to low and allow the broth to simmer gently to infuse the flavors while you prepare the remaining components.
⏱️ 5 min - 4
Heat a large pan or cast-iron skillet over medium-high heat until very hot. Place the marinated skirt steak in the hot pan. Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness, until it is charred and tender. Remove the cooked steak from the pan and let it rest on a plate for at least 5 minutes.
⏱️ 8 min - 5
Add the broccolini to the same pan used for the steak (no need to clean it). Add 1/4 cup of water to the pan. Cover the pan and steam the broccolini for 3-5 minutes, or until it is just tender-crisp.
⏱️ 5 min - 6
Once the rested steak is cool enough to handle, slice it against the grain into thin pieces.
⏱️ 5 min - 7
To assemble the bowls, place a portion of the cooked rice in each serving bowl. Arrange the sliced steak on top of the rice. Add the steamed broccolini to the bowl. Ladle a few generous ladles of the prepared broth over the rice, steak, and broccolini. Garnish with sliced scallions and a drizzle of chili oil for an extra kick. Serve immediately and enjoy.
⏱️ 5 min