Ingredients
Scale
- 2 tablespoons olive oil divided
- 3-4 cups broccoli florets see note
- 1 pound lean ground beef
Sauce ingredients:
- 1/2 cup low-sodium soy sauce
- 1 cup water
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/2 teaspoon toasted sesame oil see note
- 1/4 cup (packed) brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes or more, to taste
Instructions
- Prep Your Ingredients: Before anything hits the pan, whisk together your sauce ingredients—soy sauce, water, vinegar, sesame oil, brown sugar, cornstarch, ginger, garlic, and red pepper flakes. This will make sure you’re ready to go because things move quickly once the heat is on.
(Tip: Grating the ginger and mincing the garlic ahead of time will save you from scrambling later!)
- Cook the Broccoli: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once the oil is shimmering, toss in your broccoli florets. Stir them around for about 4-5 minutes until they’re bright green and tender-crisp. You don’t want them to get mushy, so keep an eye on them! Transfer the broccoli to a plate when they’re done.
- Brown the Beef: Add another tablespoon of olive oil to the skillet. Crumble the ground beef in and cook it until it’s browned, breaking it apart as it cooks (about 5 minutes). If there’s a lot of excess fat, feel free to spoon some of it out—but a little fat is good for flavor.
(Tip: Be careful not to overcook the beef! Ground beef can dry out if it sits too long in the pan.)
- Combine It All: Reduce the heat to medium, add the broccoli back to the skillet, and pour in the sauce. Stir everything together, making sure the beef and broccoli are evenly coated. The sauce will thicken up pretty quickly, thanks to the cornstarch—usually in about 1-3 minutes. Once the sauce is glossy and sticking to everything, you’re good to go!
- Serve: Remove the skillet from the heat and serve immediately, either over rice or on its own for a low-carb option. Garnish with some sesame seeds or sliced green onions if you’re feeling fancy!
Notes
How to Serve (Because Presentation Matters)
I like to serve this dish over a bed of fluffy jasmine rice or quinoa for a little extra texture. If you’re feeling adventurous, try serving it over fried rice or even noodles! A sprinkle of sesame seeds or chopped green onions on top makes it look restaurant-quality, and if you’ve got some fresh lime on hand, a squeeze adds a nice tangy pop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner