Serves 3 · 30 min · Easy
Nut-free · Mild · Garlic full / reduced / none
Ingredients
- 1.25 lb ground beef
- 3 cloves garlic, minced (full / reduced / none)
- 1/4 cup low-sodium soy sauce [CL]
- 1 Tbsp sesame oil [CL]
- 1/4 cup brown sugar
- 1/2 tsp grated fresh ginger
- 1 tsp dried chives; salt and black pepper to taste
- 1.25 cups plain white rice + 2.5 cups water [CL]
- 1 lb broccoli florets + 2 Tbsp water
Instructions
- Start rice with water: bring to boil, cover, simmer 18 minutes, rest 5 minutes. Microwave broccoli with 2 Tbsp water in a covered vented bowl 4–6 minutes until tender.
- Brown beef in a large skillet 7–9 minutes to 160°F, then drain. Add chosen garlic and cook 1 minute.
- Stir in sugar, soy, sesame oil, ginger and pepper. Simmer 3 minutes. Taste before adding salt. Serve over rice with broccoli and finish with chives.
Notes: Crushed red pepper, red pepper flakes and gochujang omitted. The ginger-soy glaze works with no garlic. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.