Ingredients:

  • 120 ml beef broth, low sodium
  • 60 ml soy sauce
  • 15 ml rice vinegar
  • 25 g brown sugar
  • 10 g cornstarch
  • 5 g fresh ginger, grated
  • 3 cloves garlic, minced
  • 450 g lean ground beef
  • 450 g broccoli florets, cut into bite-sized pieces
  • 15 ml toasted sesame oil
  • 30 ml neutral oil
  • 2 g red pepper flakes

Instructions:

  1. In a small bowl, whisk together the beef broth, soy sauce, rice vinegar, brown sugar, and cornstarch. Note: Whisk until the sugar and starch are completely dissolved so the sauce thickens evenly later.
  2. Mince your 3 cloves of garlic and grate the 5 g of ginger. Keep these separate from the liquid; they need to hit the oil first to release their essential oils.
  3. Heat 30 ml neutral oil in your skillet over medium high heat until it shimmers. Add the 450 g ground beef and 2 g red pepper flakes. Cook 5 minutes without stirring to let a dark, savory crust form on the bottom.
  4. Use a stiff spatula to break the meat into small crumbles. Continue cooking for another 3 minutes until no pink remains and the fat has rendered out.
  5. Clear a small space in the center of the pan and drop in the garlic and ginger. Fry for 30 seconds until fragrant but not brown. Smelling that garlic is your cue to move fast.
  6. Toss in the 450 g broccoli florets. Add two tablespoons of water and immediately cover the pan with a lid. Steam for 2 minutes until the broccoli turns a vibrant, electric green.
  7. Remove the lid and pour in the whisked sauce mixture. Stir constantly for 1 to 2 minutes until the sauce bubbles and turns translucent.
  8. Turn off the heat and drizzle with 15 ml toasted sesame oil. Give it one last toss to ensure every floret is coated in that velvety liquid.