Ingredients:

  • 450g lean ground beef (90/10 blend)
  • 450g fresh broccoli florets
  • 120ml low sodium beef broth
  • 60ml soy sauce
  • 15g brown sugar
  • 5g fresh ginger, grated
  • 3 cloves garlic, minced
  • 10ml toasted sesame oil
  • 8g cornstarch
  • 15ml neutral oil
  • 30ml water
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds
  • 0.5 tsp crushed red pepper flakes

Instructions:

  1. Combine the 120ml beef broth, 60ml soy sauce, 15g brown sugar, and 8g cornstarch in a small bowl. Note: This ensures the starch is fully dissolved before it hits the heat.
  2. Heat 15ml neutral oil in a large skillet over medium high heat until it shimmers and wisps of smoke appear.
  3. Add the 450g ground beef, breaking it apart with a spatula. Note: Don't move it too much at first to allow a crust to form.
  4. Add the 5g ginger and 3 cloves minced garlic to the meat until the scent is pungent and fragrant.
  5. Continue cooking for 5-7 minutes until the beef is deeply browned and no pink remains.
  6. Stir in the 450g broccoli florets and add the 30ml water to the pan.
  7. Cover the pan with a lid immediately and cook for 3 minutes until the broccoli is bright green and tender crisp.
  8. Remove the lid, give your sauce mixture a quick re whisk, and pour it over the beef and broccoli.
  9. Stir constantly for 1-2 minutes until the sauce bubbles and turns glossy and thick.
  10. Remove from heat and stir in the 10ml toasted sesame oil, 2 sliced green onions, 1 tsp sesame seeds, and 0.5 tsp red pepper flakes.