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In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, red pepper flakes, and 2 tablespoons of water. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Set both aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Pour the prepared sauce mixture over the beef and onion. Bring to a simmer.

Add the broccoli florets to the skillet. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp. If using frozen broccoli, it may take slightly longer.

Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Remove from heat. Serve the spicy ground beef and broccoli immediately over hot white rice. Garnish with sliced green onions and sesame seeds, if desired.


In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, red pepper flakes, and 2 tablespoons of water. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Set both aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Pour the prepared sauce mixture over the beef and onion. Bring to a simmer.

Add the broccoli florets to the skillet. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp. If using frozen broccoli, it may take slightly longer.

Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Remove from heat. Serve the spicy ground beef and broccoli immediately over hot white rice. Garnish with sliced green onions and sesame seeds, if desired.
