Ground Beef and Broccoli
Beef crumbles and steamed broccoli share an onion-garlic skillet sauce, with starch and finishing sesame oil left optional.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups broccoli florets (fresh or frozen)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon brown sugar
- 1/2 cup beef broth or water cold; reserve 1 tablespoon for optional cornstarch
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- 1 tablespoon toasted sesame oil optional, for finishing
- 1 teaspoon grated ginger (optional)
- cooked rice or quinoa optional, for serving; prepare separately
Instructions
- Blend soy sauce with brown sugar and optional oyster sauce. For thickening, take 1 tablespoon from the 1/2 cup cold broth or water and dissolve the cornstarch in it.
- Heat olive oil in a roomy skillet. Cook ground beef and chopped onion over medium-high for roughly 7–10 minutes, breaking apart the meat, until the beef reaches 160°F and onion softens. Drain extra fat. Reduce heat and stir garlic for 30 seconds.
- Mix in broccoli, soy mixture and the broth remaining after any slurry reservation. Cover and gently simmer 5–7 minutes, or longer as required for frozen florets, until the stems are just tender.
- If using, re-mix slurry and stir into the simmering pan for about 1 minute. Take off the burner, stir in optional sesame oil and grated ginger, and adjust salt and pepper. Portion into four servings with cooked rice or quinoa as desired.
Notes
- Refrigerate leftovers promptly at 40°F or colder.
- Use refrigerated leftovers within three to four days; reheat savory cooked dishes to 165°F.