Prep Time::5 mins
Cook Time::20 mins
Total Time::25 mins
Servings::4
Ingredients
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1 cup lower-sodium beef broth
1/4 cup lower-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons rice vinegar
3 tablespoons canola oil, divided
2 cups thinly sliced yellow onion
2 (8 ounce) packages fresh broccoli florets, trimmed
1 pound 80% lean ground beef
3/4 teaspoon kosher salt
2 cups cooked jasmine or sticky rice, or as needed
thinly sliced scallions and toasted sesame seeds
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Whisk together beef broth, soy sauce, brown sugar, cornstarch, ginger, garlic, and rice vinegar in a bowl until combined and sugar and cornstarch are dissolved; set aside.
Dotdash Meredith Food Studios
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add onion, and cook, stirring occasionally, until softened, about 2 minutes. Add broccoli, and cook, stirring occasionally, until bright green, tender-crisp, and onion is browned, 6 to 7 minutes. Transfer to a plate. Do not wipe skillet clean.
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Reduce the heat to medium, and add remaining 1 tablespoon oil to skillet. Add ground beef and salt, and cook, stirring often to break meat into even crumbles, until browned and cooked through, about 5 minutes.
Dotdash Meredith Food Studios
Whisk broth mixture again, and pour into skillet. Cook over medium heat, stirring constantly, until sauce thickens slightly, 3 to 5 minutes. Return broccoli mixture to skillet, and cook, stirring occasionally, until sauce evenly coats meat and vegetables, 3 to 4 minutes.
Dotdash Meredith Food Studios
Serve over rice, and garnish with scallions and toasted sesame seeds.
Dotdash Meredith Food Studios