Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 3 green onions, sliced (whites and greens separated)

Instructions:

  1. In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, rice vinegar, and cornstarch until the cornstarch is completely dissolved.
  2. Heat a large skillet or wok over high heat with avocado oil. Add the ground beef and spread it into large chunks. Cook 3 minutes without moving to develop a dark crust.
  3. Aromatize. Toss in 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes. Sauté 1 minute until fragrant and pungent.
  4. Add the base veggies. Throw in 2 cups broccoli florets and 1 cup carrots. Note: Use the white parts of the green onions here for extra bite.
  5. Flash steam. Add 1 tbsp of water and cover for 60 seconds until broccoli turns vibrant, electric green.
  6. Pour the sauce mixture over the beef and vegetables.
  7. Thicken the emulsion. Stir constantly for 2 minutes until the sauce turns glossy and coats the meat.
  8. Remove from heat and toss with the green onion tops.