Ingredients
Scale
- 1 lb ground beef
- 3 cups broccoli florets
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups cooked rice
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked through, breaking it apart as it cooks. Drain excess fat if needed.
- While the beef is cooking, steam the broccoli florets until just tender-crisp. You can microwave them with a splash of water for 2–3 minutes or steam on the stovetop.
- In a small bowl, whisk together soy sauce, honey, minced garlic, water, and cornstarch until smooth. Add red pepper flakes if using.
- Pour the sauce into the skillet with the browned beef. Stir and let it simmer for 2–3 minutes until the sauce thickens and becomes glossy.
- Add the steamed broccoli to the skillet. Toss to coat everything in the sauce evenly.
- Drizzle sesame oil on top. Serve hot over freshly cooked rice. Garnish with sesame seeds or green onions if desired.
Notes
- For extra crunch and variety, add sliced red bell peppers or snap peas with the broccoli.
- Use tamari or coconut aminos to make this dish gluten-free.
- Store leftovers in an airtight container for up to 4 days — it reheats beautifully!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired