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Sesame glazed beef and vegetable brown rice bowl with broccoli, asparagus, snap peas, mushrooms, red and yellow bell peppers, sesame seeds, and green onions.

Sesame Glazed Beef & Vegetable Brown Rice Bowls

A hearty beef stir-fry with broccoli, asparagus, snap peas, mushrooms, and sweet peppers, all coated in a glossy sesame glaze and served over brown rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Asian inspired
Servings 4 People
Calories 1026 kcal

Equipment

  • Large skillet or wok A large skillet or wok works best for this sesame glazed beef and vegetable brown rice bowl because it gives the beef room to brown and lets the broccoli, asparagus, snap peas, mushrooms, and bell peppers cook quickly without getting soggy.
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Small whisk or fork
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Rice cooker or saucepan for brown rice
  • Serving bowls

Ingredients
  

For the Bowls

  • 3 cups brown rice cooked
  • 1 lb beef sirloin, flank steak, or striploin, thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon sesame oil
  • 1 cup broccoli florets
  • 1 cup asparagus cut into 2-inch pieces
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 green onions sliced
  • 1 tablespoon sesame seeds for garnish

For the Sesame Glaze

  • 1/3 cup soy sauce low-sodium
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons ginger fresh and grated
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1/3 cup water

Instructions
 

Cook the rice

  • Prepare the brown rice according to package directions if it is not already cooked.

Prep the beef

  • Toss the sliced beef with 1 tablespoon cornstarch. This helps give the meat a nice finish and also helps the glaze cling better.

Make the glaze

  • In a small bowl, whisk together the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water until smooth. Set aside.

Cook the beef

  • Heat the olive oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2 to 3 minutes per side, just until browned. Remove to a plate.

Cook the vegetables

  • In the same skillet, add the broccoli, asparagus, snap peas, mushrooms, red bell pepper, and yellow bell pepper. Stir-fry for 4 to 5 minutes until tender-crisp. You want them cooked but still vibrant.

Add the glaze

  • Return the beef to the skillet. Pour in the glaze and toss everything together. Cook for another 2 to 3 minutes, stirring often, until the sauce thickens and coats the meat and vegetables with a glossy finish.

Assemble the bowls

  • Spoon the brown rice into serving bowls. Top with the sesame glazed beef and vegetables.

Garnish and serve

  • Sprinkle with green onions and sesame seeds before serving.
    • For the best sesame glazed beef and vegetable brown rice bowl, slice the beef thinly across the grain and cook it quickly before adding it back to the vegetables. This keeps the beef tender and lets the glossy sesame glaze coat every piece of meat, broccoli, asparagus, snap peas, mushrooms, and bell pepper without making the stir-fry soggy.

Notes

  • Slice the beef thinly across the grain so it cooks quickly and stays tender in this sesame glazed beef and vegetable brown rice bowl.
  • Tossing the beef with a little cornstarch helps it brown nicely and gives the sesame glaze something to cling to. It makes the sauce look glossy instead of watery.
  • Cook the beef first, then remove it from the pan before adding the vegetables. This keeps the beef from overcooking while the broccoli, asparagus, snap peas, mushrooms, and bell peppers cook.
  • Keep the vegetables tender-crisp. The broccoli should still have a bit of bite, the peppers should stay colourful, and the snap peas should not turn soft.
  • Brown rice works really well in this beef rice bowl because it has a nutty flavour and holds up nicely under the rich sesame glaze.
  • The mushrooms will soak up the sauce, so don’t worry if they darken slightly as everything cooks together. That is where a lot of flavour happens.
  • Let the glaze simmer for 2 to 3 minutes after adding it to the pan. It should thicken and coat the beef and vegetables with a shiny, savory-sweet finish.
  • If the sesame glaze gets too thick, add a small splash of water and stir until it loosens. If it is too thin, let it bubble a little longer.
  • For more takeout-style flavour, add extra ginger, garlic, or a small drizzle of sesame oil at the end.
  • This sesame beef stir-fry bowl is best served right away, but leftovers reheat well for an easy lunch or quick weeknight dinner.

Nutrition

Serving: 1gCalories: 1026kcalCarbohydrates: 139gProtein: 37gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 1308mgPotassium: 1178mgFiber: 9gSugar: 18gVitamin A: 1713IUVitamin C: 132mgCalcium: 141mgIron: 8mg
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