Description
A refined weeknight staple, this dish features ground beef and broccoli in a sweet, savory honey-soy glaze.
Ingredients
Scale
- 1 lb (450 g) ground beef (preferably 80/20)
- 4 cups broccoli florets, bite-sized
- 1 tablespoon neutral oil (vegetable or grapeseed)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1/2 cup low-sodium beef broth or water
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare ingredients: whisk together soy sauce, honey, rice vinegar, and beef broth; set cornstarch slurry aside.
- Pat broccoli dry; mince garlic.
- Heat skillet or wok over medium-high heat and add oil until it shimmers.
- Add broccoli in an even layer and sear for 2–3 minutes until bright green with charred edges; remove and set aside.
- In the same skillet, add ground beef, season with salt and pepper, and break it up; brown for 6–8 minutes until deep mahogany.
- Push beef to one side, add garlic (and ginger, if using), stirring for 20–30 seconds until fragrant.
- Pour in sauce mixture and deglaze the pan, bringing to a gentle simmer.
- Stir cornstarch slurry and drizzle into the pan while stirring; cook for 1–2 minutes until thickened.
- Return broccoli to skillet with the white parts of the scallions; toss to coat and warm through.
- Finish with sesame oil, green scallion tops, and sesame seeds.
Notes
Serve over steamed jasmine rice for a classic presentation or in butter lettuce cups for a lighter option. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg