Ingredients:

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

Instructions:

  1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
  2. Add 1 lb lean ground beef, breaking it apart with a spoon; cook until browned and edges are slightly crispy, ensuring an internal temperature of 160°F/71°C, then carefully drain excess fat.
  3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, and sauté for about 1 minute until fragrant and golden.
  4. Add 4 cups broccoli florets and cook for 3–5 minutes, stirring occasionally, until the broccoli turns a vibrant, bright green.
  5. In a small bowl, whisk together 1/4 cup reduced-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
  6. Pour the glaze mixture over the beef and broccoli and stir constantly for 2–3 minutes as the sauce simmers and thickens into a velvety glossy amber glaze.