Ingredients
Scale
- 1 Tablespoon peanut oil (can sub 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/White Pepper, to taste
- 2 Tablespoons cornstarch + 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
- Prep Work: Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location. Combine remaining sauce ingredients in a medium bowl and set aside.
- Cook the Broccoli: Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.
- Cook the Beef: Season the beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.
- Add the Sauce: Add sauce mixture and bring to a boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.
- Add the Broccoli Back: Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve over rice.
Notes
- Use frozen broccoli if fresh isn’t available (thaw and pat dry first)
- Adjust sauce thickness with more cornstarch slurry if needed
- For crisp broccoli, avoid overcooking
- Substitute soy sauce with tamari or coconut aminos if needed
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg