Ingredients:

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 lb lean ground beef (90% lean)
  • 4 cups fresh broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 3 cups cooked white rice

Instructions:

  1. In a small bowl, whisk together 1/2 cup reduced-sodium soy sauce, 1/4 cup water, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp cornstarch, and 1 tsp toasted sesame oil until the cornstarch is completely dissolved.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  3. Add 1 lb lean ground beef, breaking it apart with a spatula, and cook until browned and no longer pink, reaching an internal temperature of 160°F (71°C). Drain any excess grease.
  4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  5. Push the beef to the sides of the pan and add the remaining 1 tablespoon of vegetable oil to the center.
  6. Toss in 4 cups broccoli florets and stir-fry for 3–4 minutes until vibrant green and tender-crisp; add a splash of water if the pan looks too dry.
  7. Pour the prepared sauce over the beef and broccoli, stirring constantly for 1–2 minutes until the sauce transforms into a glossy glaze.
  8. Fold in 3 cups cooked white rice, stirring gently until the rice is heated through and evenly coated in the glaze.