Ingredients:

  • 1 lb lean ground beef (93/7)
  • 2 cups small broccoli florets
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup light brown sugar, packed
  • 2 tbsp gochujang (Korean chili paste)
  • 1/2 tsp red pepper flakes
  • 3 cups cooked jasmine rice
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place a large skillet or wok over medium-high heat with the sesame oil. Once shimmering, add the ground beef in a flat layer. Leave untouched for 3 minutes to develop a mahogany crust.
  2. Break the meat into small crumbles and cook until no pink remains. Push the beef to the edges of the pan.
  3. Add the minced garlic, grated ginger, and broccoli florets to the center of the pan. Sauté for 2 minutes until broccoli is vibrant green and aromatics are fragrant.
  4. Whisk the soy sauce, brown sugar, and gochujang in a small bowl. Pour the glaze over the beef and vegetables, tossing for 1-2 minutes until the sauce thickens and coats everything evenly.
  5. Serve the beef and broccoli mixture over bowls of warm jasmine rice. Garnish with sliced green onions and toasted sesame seeds.