Ingredients
Scale
- 1/4 cup coconut aminos, or low sodium soy sauce or tamari
- 1/2 cup water, or low sodium beef broth
- 2 teaspoons rice vinegar, or apple cider vinegar
- 1 tablespoon cornstarch, or arrowroot starch
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 2 teaspoons extra virgin olive oil, or avocado oil
- 2 cups broccoli florets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound lean ground beef
- green onion, sliced, for garnish
- sesame seeds, for garnish
- rice for serving
Instructions
- Whisk the coconut aminos, water, rice vinegar, cornstarch, garlic powder, and ginger in a small bowl and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the broccoli and sauté for 1 minute. Add 1/4 cup water to the pan, cover, and cook for 3 to 4 minutes or until steamed. Remove the broccoli from the pan.
- Add the ground beef to the pan and season with salt and pepper. Use a wooden spoon to crumble the beef. Cook until browned, then drain any excess fat.
- Add the cooked broccoli back to the pan and pour in the sauce mixture. Stir for 1 to 2 minutes to allow the sauce to thicken.
- Remove from heat and garnish with green onions and sesame seeds.
Notes
- Use fresh broccoli for best texture.
- If the sauce isn’t thickening, cook for an additional minute or add a bit more cornstarch mixed with water.
- This dish can be meal prepped and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg