Ingredients:

  • 1 lb lean ground beef
  • 4 cups broccoli florets, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and sprinkle with salt. Press the meat down firmly with a spatula and sear undisturbed for 3-4 minutes until a dark brown crust forms.
  2. Break the meat into small crumbles and cook until no longer pink.
  3. Push the beef to the sides of the pan. Add the broccoli florets to the center and sauté for 3-5 minutes until edges are blackened in spots. If needed, add 1 tablespoon of water and cover with a lid for 60 seconds to flash-steam.
  4. Pour in the soy sauce, brown sugar, ginger, and garlic. Stir constantly for 1-2 minutes until the sugar dissolves and the beef is well coated.
  5. Stir in the sesame oil, then pour in the cornstarch slurry (cornstarch mixed with cold water). Stir for another 30-60 seconds until the sauce becomes a glossy, thick glaze.