Orange Beef and Broccoli Bowl


steak broccoli bowl

Something felt strangely familiar to me, as I stared at the Komodo logo and the modern black and white interior of the restaurant.

komodo counter

When I spotted the black and white photograph of a food truck by the beach, I realized that an old food truck is all grown up and has become a brick and mortar restaurant.

komodo truck

Komodo specializes in Asian fusion, or putting a spin on well-known dishes like the Hawaiian loco moco. Komodo makes interesting and, for the most part, pretty good combinations, but I liked them much better as a food truck. Flavors a little too strong, portions a little off (too much for a bite and too little for a meal), and menu a little too diverse to have a “specialty”. Nevertheless, it makes me wonder if that is where food trucks all try to end up one day – becoming a restaurant. Would those restaurants be a part of the fad too?

komodo menukomodo meatballskomodo tacoskomodo shrimp
I was inspired by them to make an Asian “rice” bowl that is as flavorful but a little more subtle (and healthy).

Orange Beef and Broccoli Bowl


  • 1 pound flank steak
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil, divided
  • 2 cups small broccoli florets
  • 1 1/2 cup vertically sliced onion
  • 8 (1-inch) strips orange rind
  • 4 garlic cloves, thinly sliced
  • 1/2 cup salted beef stock
  • 3 tablespoons orange juice
  • 3 tablespoons hoisin sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon cornstarch
  • 3/4 teaspoon crushed red pepper
  • 2 tablespoons toasted sesame seeds
  • Cooked quinoa (as pictured), or white rice, for serving


  1. Sprinkle steak generously with salt and pepper. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add steak; cook 4 minutes on each side or until browned. Remove steak from pan; let stand 5 minutes. Cut steak across grain into thin slices.
  2. Return pan to high heat. Add remaining 1 tablespoon oil; swirl. Add broccoli, onion, rind, and garlic; stir-fry 3 minutes or until lightly browned. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; cook 1 minute or until slightly thickened.
  3. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup broccoli mixture and 3 ounces beef. Sprinkle evenly with sesame seeds.

Adapted from Cooking Light

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