Cooking Instructions

• Cook the white rice according to package instructions or personal preference.
• Trim the broccoli florets from the main stalk, aiming for similar sized pieces. Slice the onion and mince the garlic and ginger if not using prepared options.
• Stir all sauce ingredients together in a measuring cup (beef broth, soy sauce, brown sugar, garlic, ginger, and red pepper flakes). Whisk until combined. Stir the cornstarch into the cold water to form a slurry and set aside.
• Once ready to cook, heat a large skillet over high heat. Add the cooking oil. Add the broccoli and onions and sauté, stirring frequently, until the broccoli is tender-crisp and the onions are browned, about 4-5 minutes. Transfer into a prep bowl and set aside.
• In the same pan, brown the ground beef over medium-high heat until no pink remains, about 4-5 minutes. Option to drain the ground beef before adding the prepared sauce ingredients and stir to deglaze the bottom of the skillet. Add the cornstarch slurry and stir to combine. Simmer for 2-3 minutes or until the sauce is thickened to a gravy consistency.
• Fold in the broccoli and onions, stirring until all ingredients are coated in the sauce. Serve over white rice and garnish with toasted sesame seeds and additional red pepper flakes, if desired.