Ingredients
Scale
- 1 lb Lean Ground Beef (90% or 93% lean)
- 4 cups Broccoli florets, bite-sized
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1/3 cup Low-sodium soy sauce
- 1/4 cup Raw honey
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Cornstarch
- 1/2 teaspoon Red pepper flakes (optional)
- 2 Green onions, sliced (for garnish)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1 tablespoon Olive oil or avocado oil
Instructions
- In a small mixing bowl, combine the soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes. Add the cornstarch to the liquid and whisk vigorously until no clumps remain. This ensures your sauce thickens perfectly once it hits the heat.
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook until fully browned, breaking it into small crumbles with a wooden spoon or spatula. Drain any excess fat from the pan to keep the meal lean and high-protein. Once drained, set the beef aside on a plate.
- In the same skillet, add a splash of oil if needed. Toss in the broccoli florets along with two tablespoons of water. Cover the pan with a lid for 2-3 minutes to steam the broccoli until it becomes bright green and fork-tender. Remove the lid and sauté for another minute to let the moisture evaporate.
- Add the cooked ground beef back into the skillet with the broccoli. Give the sauce mixture one last whisk and pour it over the beef and vegetables. Toss everything constantly for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every morsel.
- Remove the skillet from the heat. Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve immediately over a bed of jasmine rice, quinoa, or cauliflower rice for a complete, balanced meal.
- Cook Time: 25 minutes