Beef and Broccoli with Garlic-Ginger Sauce
Ingredients
- 1 poundground beef
- 6 cupsbroccoli florets
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonbrown sugar
- 1 teaspoonsesame oil
- 2 tablespoonsvegetable oil
- ½ cupchicken broth
- 1 tablespooncornstarch
- 1 tablespoonwater
- 2 stalksscallions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Peel and mince 1 tablespoon fresh ginger.
- 03
Chop 2 scallions into thin rings.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns, until no pink remains. Drain excess fat if needed. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the same skillet. Add the broccoli florets and cook for 3–4 minutes, stirring occasionally, until the edges begin to brown. Add 1/4 cup water, cover, and steam for 2–3 minutes until broccoli is tender-crisp. Uncover and push broccoli to the sides of the pan.
- 03
In the cleared center of the pan, add the minced garlic and ginger. Stir constantly for 30 seconds until fragrant.
- 04
Return the cooked beef to the skillet and stir everything together. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, and chicken broth. Pour over the beef and broccoli.
- 05
In another small bowl, mix cornstarch and 1 tablespoon water until smooth. Add to the skillet and stir constantly for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- 06
Remove from heat. Scatter scallions and sesame seeds over the top. Serve immediately over rice.
Spice Tips
For extra heat, stir in a pinch of red pepper flakes or a dash of sriracha into the sauce. For deeper umami, add an extra teaspoon of soy sauce or a pinch of white pepper.
Serve over steamed white rice or brown rice. Leftovers keep in the fridge for up to 3 days and reheat well.