Ingredients:

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

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 rice vinegar, 1 tsp toasted sesame oil, and 1 tbsp cornstarch until the cornstarch is completely dissolved and the mixture is smooth.
  2. Mince the 3 cloves of garlic and grate the 1 tsp of fresh ginger.
  3. Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 1 lb lean ground beef, breaking it apart with a spatula, and cook until the meat is browned and reaches an internal temperature of 160°F (71°C).
  4. Stir in the minced garlic and grated ginger; sauté for 1 minute until fragrant and the garlic is golden.
  5. Toss in the 4 cups of fresh broccoli florets and stir-fry for 3–4 minutes until the broccoli is vivid green and crisp-tender.
  6. Whisk the prepared sauce mixture once more to incorporate any settled cornstarch, then pour it over the beef and broccoli.
  7. Stir constantly for 2–3 minutes until the sauce transforms into a glossy, amber glaze that coats the ingredients evenly. Remove from heat immediately.