Garlic-Ginger Ground Beef with Charred Broccoli
Ingredients
- 1 poundground beef
- 1 poundbroccoli
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- ¼ teaspoonred pepper flakes
- 1 wholelime
- 1 tablespoonsesame seeds
Prep
- 01
Cut broccoli into florets and trim stems.
- 02
Mince 4 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger (or measure from a jar).
Method
- 01
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add broccoli florets in a single layer and cook undisturbed for 3–4 minutes until charred and tender-crisp. Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon vegetable oil. Add ground beef and cook, breaking it into small pieces, until browned and no pink remains, about 5–6 minutes. Drain excess fat if needed.
- 03
Add minced garlic and ginger to the beef and cook, stirring constantly, for 30 seconds until fragrant.
- 04
Pour in soy sauce, rice vinegar, honey, and sesame oil. Stir well and cook for 1 minute. Add red pepper flakes.
- 05
Return broccoli to the skillet and toss everything together for 1–2 minutes to coat and warm through.
- 06
Squeeze lime juice over the dish, top with sesame seeds, and serve immediately over steamed rice or noodles if desired.
Spice Tips
For more heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. For deeper umami, stir in 1 teaspoon of soy sauce or 1/2 teaspoon of white miso. A handful of fresh cilantro or sliced green onions scattered on top adds brightness and fragrance.
Leftovers keep well in the fridge for 3 days and reheat beautifully. You can serve this over steamed rice, with rice noodles, or on its own. For a vegetarian version, substitute the ground beef with crumbled firm tofu or extra broccoli.