Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch

Instructions:

  1. Whisk the sauce. Combine 1/3 cup soy sauce, 1/4 cup beef broth, 2 tbsp brown sugar, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Note: This ensures the cornstarch is fully dissolved before it hits the heat.
  2. Heat the pan. Set a large skillet or wok over medium high heat with 1 tbsp neutral oil until the oil shimmers and barely smokes.
  3. Sear the beef. Add 1 lb ground beef, breaking it into large chunks. Cook 3 minutes without moving it until a dark brown crust forms.
  4. Crumble and cook. Break the beef into smaller pieces and continue cooking until no pink remains.
  5. Add aromatics. Toss in 3 cloves minced garlic and 1 tbsp grated ginger. Sauté 1 minute until fragrant and softened.
  6. Layer the broccoli. Spread 1 lb broccoli florets over the meat. Add 2 tbsp water and cover with a lid.
  7. Steam the greens. Let it sit covered for 3 minutes until the broccoli is bright green and fork tender.
  8. Thicken the sauce. Remove the lid and pour in the whisked sauce. Stir constantly for 2 minutes until the liquid turns from cloudy to clear and glossy.
  9. Final coat. Toss everything together to ensure every floret is velvety and coated.
  10. Serve immediately. Best enjoyed over hot rice or a Ground Beef Pasta recipe for a fusion twist.