Ingredients:

  • 1 lb lean ground beef
  • 4 cups broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup beef broth (low sodium)
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 1 lb lean ground beef, breaking it apart with a spatula, and cook until the meat is browned and crumbly and reaches a safe internal temperature of 160°F (71°C). Drain any excess fat from the pan.
  2. Push the browned beef to one side of the pan. Add the remaining 1 tablespoon of vegetable oil and 4 cups of broccoli florets. Stir-fry for 3–5 minutes until the broccoli is bright green and crisp-tender. Stir in 3 cloves of minced garlic and 1 tsp of grated ginger, cooking for 30 seconds until fragrant.
  3. While the beef and broccoli are cooking, whisk together 1/2 cup reduced-sodium soy sauce, 1/3 cup beef broth, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tsp toasted sesame oil in a small bowl.
  4. Pour the sauce mixture over the beef and broccoli. Toss constantly for 1–2 minutes until the sauce thickens into a glossy, deep amber glaze that clings to the ingredients.