Ingredients:

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (90/10)
  • 4 cups fresh broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 3 scallions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Whisk together the soy sauce, water, honey, apple cider vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until fully emulsified.
  2. Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
  3. Add the ground beef in a thin layer and press down with a spatula; sear undisturbed for 3–4 minutes until a deep brown crust forms.
  4. Break the beef into small crumbles and cook until no longer pink and the internal temperature reaches 160°F/71°C.
  5. Add the broccoli florets to the skillet with the beef and stir-fry for 3–5 minutes until the broccoli is bright green and tender-crisp.
  6. Pour the prepared teriyaki sauce over the beef and broccoli, tossing constantly for 2 minutes until the sauce thickens into a velvety glaze.
  7. Remove from heat and garnish with sliced scallions and sesame seeds.