Description
A delicious and easy beef and broccoli stir-fry, perfect served over rice.
Ingredients
Scale
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 2 tablespoons pure maple syrup (honey, or brown sugar)
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or other neutral high temperature cooking oil (divided)
- 1 pound lean ground beef (I used 93% lean)
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 head broccoli (chopped into florets, about 3 cups or 10 ounces)
- 2 tablespoons minced fresh ginger (from about a 2-inch piece)
- 2 cloves garlic (minced, about 2 teaspoons)
- ¼ teaspoon red pepper flakes (plus additional to taste)
- 1 small bunch green onions (thinly sliced, white/light green parts and dark green parts divided)
- 1 tablespoon sesame seeds (optional for serving)
- Cooked brown or white rice (for serving)
Instructions
- In a liquid measuring cup or small bowl, whisk together the soy sauce, water, maple syrup (or honey or brown sugar), cornstarch, and sesame oil until smooth. Keep near the stove.
- Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon canola oil. When the oil is hot and shimmering, add the beef, salt, and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 5 to 7 minutes. With a slotted spoon, transfer to a plate.
- Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the broccoli and cook, stirring often, until bright green and crisp-tender, 3 to 4 minutes. If the florets need a little help softening, splash in 2 tablespoons water, cover the pan for 30 to 60 seconds, then uncover and toss.
- Add the ginger, garlic, and red pepper flakes to the center and stir constantly until very fragrant, about 30 to 60 seconds.
- Return the beef and any collected juices to the pan. Give the sauce a quick stir to recombine and pour it over the beef and broccoli. Add the white and light green parts of the green onions. Cook, tossing constantly, until the sauce is glossy and thickened, 1 to 2 minutes. If it gets too thick, add a splash of water as needed.
- Remove from the heat. Sprinkle with the green onion tops. Taste and adjust with more red pepper flakes or a pinch of salt if you like. Sprinkle with sesame seeds. Serve hot over rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Feel free to add other vegetables such as bell peppers or snap peas.
- Adjust red pepper flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg