Ingredients

• 1 Tablespoon olive oil
• 3–4 cups broccoli florets (see note)
• 1 pound lean ground beef or ground sirloin
• 2–3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 8–10 cranks freshly-ground black pepper
• Sesame seeds, optional garnish

Instructions

1. Heat the olive oil in a large skillet set over medium-high heat. Once the oil begins to shimmer, add the broccoli. Cook for 3–4 minutes, stirring often, until the florets are bright green and crisp-tender. Transfer the broccoli to a plate and set aside.
2. Place the ground beef and minced garlic into the same skillet. Cook for 5–6 minutes, breaking the meat into small crumbles as it browns. Once mostly cooked through, drain the excess fat or blot it carefully with a paper towel.
3. While the beef is cooking, stir together the soy sauce, brown sugar, toasted sesame oil, ground ginger, red pepper flakes, and black pepper in a small bowl or angled measuring cup. Whisk until the mixture is smooth and well combined.
4. When the beef is browned, pour the prepared sauce into the skillet. Let it simmer for 2–3 minutes, just until slightly thickened. Return the broccoli to the pan and toss everything together until evenly coated. Adjust with salt to taste. Serve immediately over rice or noodles and sprinkle with sesame seeds if desired.

Notes

• Broccoli: Cut into small, uniform florets so they cook quickly and evenly.
• Timing Tip: If serving with stovetop or Instant Pot rice, begin cooking the rice first. The beef and broccoli cook quickly, and you don’t want it finished before your rice is ready.
• Yield: As written, this serves a family of four with a small amount left over. For larger appetites, expect closer to 2–3 hearty portions.
• Storage: Store leftovers tightly covered in the refrigerator for 3–4 days.

Nutrition