Ingredients

1 tablespoon peanut oil (can substitute vegetable or olive oil)

3 cups broccoli florets (washed and patted dry)

1 lb. ground beef

1 yellow onion (diced)

1 red bell pepper (sliced)

Salt and white pepper (to taste)

2 tablespoons cornstarch plus 2 tablespoons cold water

1 cup beef broth

1/4 cup soy sauce

3 tablespoons packed brown sugar

1-2 tablespoons honey

2 cloves garlic (minced)

1/2 teaspoon ground ginger

1 teaspoon toasted sesame oil

3 cups cooked rice (any kind)

Instructions

Step 1: Combine the cornstarch and 2 tablespoons cold water in a covered container and shake well to mix. Set this mixture aside in a cool place.

Step 2: In a medium bowl, mix the beef broth, soy sauce, brown sugar, 1 tablespoon honey, minced garlic, ground ginger, and toasted sesame oil. Set the sauce aside.

Step 3: Heat the peanut oil in a large skillet over medium heat. Add the broccoli florets and toss to coat. Cook for 4-5 minutes until they are slightly softened but still crisp. Remove the broccoli and set aside.

Step 4: Increase heat to medium-high. Season the ground beef with salt and white pepper if desired. Add the beef and diced onion to the skillet, breaking up the meat as it cooks. Cook until browned and fully cooked, then drain excess grease. Add the sliced red bell pepper and cook for 1 minute more.

Step 5: Pour the prepared sauce into the skillet with the beef and vegetables. Bring to a boil and let it simmer for 2-3 minutes to reduce slightly.

Step 6: Shake the cornstarch mixture again, then slowly stir it into the sauce. Continue to cook, gently bubbling, until the sauce thickens to your liking.

Step 7: Reduce heat to low and return the cooked broccoli to the skillet. Stir to combine and heat through.

Step 8: Serve the beef and broccoli stir-fry over cooked rice. Garnish with green onions if desired and enjoy!

Tips & Variations

For a spicier kick, add red pepper flakes or a dash of Sriracha to the sauce.

Substitute ground turkey or chicken for a leaner option.

Add mushrooms or snap peas to increase vegetable variety.

Use low-sodium soy sauce to control salt levels.

If you prefer, steam the broccoli separately to keep it extra crisp before adding it back to the sauce.

FAQs

Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli, but be sure to thaw and drain it well to avoid excess water in the dish. Cooking time may need slight adjustment to prevent sogginess.

How do I make the rice more flavorful?

To make the rice flavorful, cook it in broth instead of water and add a pinch of salt. You can also stir in fresh herbs or a splash of toasted sesame oil once cooked.