Beef and Broccoli Sweet Potato Bowl takes familiar beef and broccoli and gives it a hearty change from the usual rice.
Roasted sweet potatoes have soft centers and lightly browned edges, and they’re especially good once some of that sweet and savory sauce makes its way to the bottom of the bowl.
There’s plenty of garlic and fresh ginger in the beef mixture, with a little honey to balance the soy sauce.
Crushed red pepper flakes are optional, so it’s easy to keep the heat mild or add a little kick.
You need a baking sheet for the sweet potatoes as the beef and broccoli cook in a large skillet. Since both can be going at about the same time, the full dinner is ready in around 45 minutes.
With about 38 grams of protein per serving, this is a High Protein dinner that’s filling without feeling overly heavy. It’s also a good choice for meal prep since the beef, broccoli, and roasted sweet potatoes hold up well for lunches later in the week.
Why You’ll Love This Beef and Broccoli Sweet Potato Bowl
A Different Way to Serve Beef and Broccoli
Roasted sweet potatoes make a nice change from rice. Their slight sweetness also goes really well with the salty, savory sauce.
38 Grams of Protein Per Bowl
Each serving has about 38 grams of protein, making this a substantial High Protein lunch or dinner.
Sweet, Savory, and a Little Spicy
Honey adds just enough sweetness to balance the soy sauce, garlic, and ginger. Add the red pepper flakes for some heat or leave them out for a milder bowl.
Good for Lunch Prep
The components store well without much work. Portion the sweet potatoes, beef, and broccoli into containers for lunches that are ready to reheat.
Ingredient Substitutions
Sirloin Steak
Flank steak or top sirloin can be used in place of the sirloin. Slice the beef thinly against the grain so it stays tender.
Low-Sodium Soy Sauce
Reduced-sodium tamari works well if a gluten-free option is needed. Check the label to make sure the tamari is certified gluten-free.
Honey
Maple syrup can replace the honey. It will change the flavor slightly, but it still gives the sauce the sweetness it needs.
Broccoli
Broccolini can be used instead. Cut thicker stems into smaller pieces so they cook at about the same rate as the florets.
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Beef and Broccoli Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Beef and Broccoli:
- 1¼ pounds lean sirloin steaks thinly sliced against the grain
- 1 teaspoon olive oil
- 4 cups broccoli florets
- 2 tablespoon water
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- ⅓ cup low-sodium soy sauce
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ teaspoon crushed red pepper flakes optional
Garnish:
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet and toss with 2 teaspoons olive oil, garlic powder, salt, and black pepper.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Whisk the soy sauce, honey, rice vinegar, sesame oil, cornstarch, ¼ cup water, and crushed red pepper flakes in a small bowl until smooth.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the beef and cook for 3 to 5 minutes, stirring occasionally, until browned, then transfer to a plate.
- Add the broccoli and 2 tablespoons water to the skillet, cover, and cook for 3 minutes.
- Remove the cover, add the garlic and ginger, and cook for 30 seconds, stirring constantly.
- Return the beef to the skillet.
- Pour the sauce over the beef and broccoli and stir to coat.
- Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens.
- Divide the roasted sweet potatoes among 4 bowls. Top with the beef and broccoli mixture.
- Garnish with green onions and sesame seeds, if using.
Notes
Tips and Tricks
Slice the beef thinly – Thin slices cook quickly and are less likely to turn tough. Give the sweet potatoes room – Spread them out on the baking sheet instead of crowding them so the edges can brown. Keep an eye on the sauce – Once the cornstarch starts thickening the sauce, it can move quickly. Remove the skillet from the heat when the sauce coats the beef and broccoli. Adjust the heat – Leave out the crushed red pepper flakes for a mild bowl or increase them slightly for more spice.Storing and Reheating
Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days. Microwave – Reheat individual servings until hot, stirring or turning the ingredients partway through heating. Skillet – Reheat the beef and broccoli over medium-low heat with a small splash of water if the sauce has become too thick.Nutrition
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