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browned ground beef and bright green broccoli florets coated in glossy brown sauce over white rice in a plain bowl
Melissa Hart

Ground Beef and Broccoli

Small broccoli florets are the speed trick here. Thick stalk chunks are still crunchy when the beef is ready. Peel the stalk if you want to use it and slice it thinly. A little steam cooks the broccoli before the sauce goes in, so you don't have to dilute the sauce to finish the vegetables. The result should be glossy, with bright green florets and a pan you can scrape almost clean.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup jasmine rice rinsed
  • 1 1/4 cups water for rice
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 12 oz small broccoli florets
  • 1/3 cup water for broccoli
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp brown sugar
  • 2 tsp cornstarch
  • 1/4 cup water for sauce

Method
 

  1. Bring the rice and rice water to a boil, cover and cook on low for 15 minutes; rest covered off the heat for 5 minutes.
  2. Heat the oil in a large skillet over medium-high heat. Brown the beef for 6 to 7 minutes, breaking it into small clumps, then transfer to a bowl.
  3. Add the broccoli and 1/3 cup water to the skillet, cover and steam for 3 minutes. Uncover and let any remaining water evaporate.
  4. Return the beef with garlic and ginger and stir for 1 minute. Mix the soy sauce, oyster sauce, sugar, cornstarch and sauce water; pour into the skillet and bubble for 1 to 2 minutes until glossy and the beef reaches 160°F.
  5. Serve over the hot rice, dividing the broccoli and sauce evenly.