Ingredients
Stir-fry
1 lb ground beef
3 cups broccoli florets, washed and patted dry
1 yellow onion, diced
1 red bell pepper, sliced
1 tbsp peanut oil
Salt and white pepper, to season the beef
Sauce
2 tbsp cornstarch, plus 2 tbsp cold water
1 cup low-sodium beef broth
¼ cup soy sauce
3 tbsp brown sugar, packed
1-2 tbsp honey
2 cloves garlic, minced
½ tsp ground ginger
1 tsp toasted sesame oil
For serving
3 cups cooked rice
2 green onions, sliced
Instructions
Shake the cornstarch and 2 tbsp cold water together in a lidded container and set aside. Whisk the remaining sauce ingredients in a bowl, starting with 1 tbsp honey.
Heat the oil over medium. Add the broccoli, toss to coat, and cook 4-5 minutes until slightly softened. Remove and set aside.
Season the beef with salt and white pepper. Cook and crumble it with the diced onion over medium-high until browned. Drain the grease, then add the bell pepper and cook 1 minute.
Pour in the sauce and bring to a boil. Simmer 2-3 minutes. Shake the cornstarch mixture again and stir it in slowly, letting it bubble until it thickens.
Lower the heat, return the broccoli, and toss to coat. Serve over rice with green onions on top.
Notes
Shake the cornstarch mixture again right before it goes in. It settles within minutes of sitting.
Frozen broccoli works. Thaw it and pat it properly dry first, or the water it releases will thin the sauce.
Taste before adding the second tablespoon of honey. Soy sauce brands vary in salt.
Toppings that hold up: green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles.
Refrigerate up to 3 days, or freeze up to 3 months. Reheat in a skillet over low heat with a teaspoon of water.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-American