Garlic Beef and Broccoli with Crispy Ginger
Ingredients
- 1 poundground beef
- 4 cupsbroccoli florets
- 5 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonbrown sugar
- 3 tablespoonvegetable oil
- 1 teaspoonsesame oil
- ¼ teaspoonred pepper flakes (optional, for heat)
- 2 cupsrice (cooked, for serving)
Prep
- 01
Mince 5 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Cut broccoli into florets (about 4 cups).
- 04
Cook rice according to package directions.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5–7 minutes). Drain excess fat if needed. Transfer beef to a plate.
- 02
In the same skillet, heat remaining 2 tablespoons vegetable oil. Add minced ginger and stir constantly for 30 seconds until fragrant.
- 03
Add minced garlic and cook for another 30 seconds, stirring.
- 04
Add broccoli florets and 2 tablespoons water. Cover and cook for 3–4 minutes, stirring occasionally, until broccoli is tender-crisp and the water has mostly evaporated.
- 05
Return beef to the skillet. Stir in soy sauce, rice vinegar, brown sugar, and red pepper flakes. Cook uncovered for 1–2 minutes, tossing everything to coat evenly.
- 06
Drizzle with sesame oil and stir once more. Serve over cooked rice.
Spice Tips
For a deeper heat, increase red pepper flakes to 1/2 teaspoon or add a dash of sriracha. A splash of rice vinegar at the end brightens everything. Fresh cilantro or scallions make a great garnish.
Pairs well with a squeeze of lime juice at the table. Leftovers keep refrigerated for up to 3 days and reheat beautifully.