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Place the lean ground beef into a cast-iron pan or wok set over medium-high heat. Break up the beef with a wooden spoon and brown it thoroughly, about 4 minutes.

While the beef is browning, combine the beef broth, oyster sauce, soy sauce (or coco aminos), honey, rice vinegar, garlic powder, and red pepper flakes in a measuring cup. Whisk until all ingredients are well combined, then set aside.

Once the beef is browned, add the minced garlic and ginger to the pan. Stir and cook for about 1 minute until fragrant.

If there is any excess grease from the beef, carefully drain it. (With lean beef, this step may not be necessary).

Add the frozen broccoli florets to the pan with the beef. Pour the prepared sauce directly over the beef and broccoli mixture.

Give everything a quick stir and bring the mixture to a simmer. Cover the pan with a lid and let it simmer for 4 minutes, or until the broccoli is tender.

While the broccoli simmers, prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl until smooth.

Once the broccoli is tender, pour the cornstarch slurry into the pan. Stir it in thoroughly and bring the mixture back to a boil. Allow it to boil briefly for about 1 minute until the sauce thickens to your desired consistency.

Stir in a little bit of toasted sesame oil for added flavor.

Serve the beef and broccoli hot over a bed of cooked rice. Garnish with sesame seeds if desired.


Place the lean ground beef into a cast-iron pan or wok set over medium-high heat. Break up the beef with a wooden spoon and brown it thoroughly, about 4 minutes.

While the beef is browning, combine the beef broth, oyster sauce, soy sauce (or coco aminos), honey, rice vinegar, garlic powder, and red pepper flakes in a measuring cup. Whisk until all ingredients are well combined, then set aside.

Once the beef is browned, add the minced garlic and ginger to the pan. Stir and cook for about 1 minute until fragrant.

If there is any excess grease from the beef, carefully drain it. (With lean beef, this step may not be necessary).

Add the frozen broccoli florets to the pan with the beef. Pour the prepared sauce directly over the beef and broccoli mixture.

Give everything a quick stir and bring the mixture to a simmer. Cover the pan with a lid and let it simmer for 4 minutes, or until the broccoli is tender.

While the broccoli simmers, prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl until smooth.

Once the broccoli is tender, pour the cornstarch slurry into the pan. Stir it in thoroughly and bring the mixture back to a boil. Allow it to boil briefly for about 1 minute until the sauce thickens to your desired consistency.

Stir in a little bit of toasted sesame oil for added flavor.

Serve the beef and broccoli hot over a bed of cooked rice. Garnish with sesame seeds if desired.
