Ingredients
Meat & Oil
- 2 tablespoons peanut oil or vegetable oil, divided
- 1 pound lean ground beef (or chicken, or turkey)
Vegetables & Aromatics
- 4 cups broccoli florets, cut into bite size pieces
- 1 tablespoon minced ginger
- 4-5 medium garlic cloves, minced
- 1 bunch green onions – white parts sliced 1/2-inch, green parts thinly sliced, divided
Liquids & Sauces
- 1/4 cup low sodium chicken broth (for steaming broccoli)
- 3/4 cup low sodium chicken broth (for sauce)
- 3 tablespoons oyster sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Japanese rice wine or dry sherry
- 1 teaspoon toasted sesame seed oil
Seasonings & Others
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, more or less to taste
- 1 tablespoon cornstarch
- 3 tablespoons light brown sugar
- Toasted sesame seeds, for garnish
- White rice, for serving
Instructions
- Prepare the sauce: In a liquid measuring cup or small bowl, whisk together the cornstarch and 3/4 cup chicken broth until completely combined. Then whisk in oyster sauce, soy sauce, light brown sugar, Japanese rice wine or dry sherry, and toasted sesame seed oil. Set aside.
- Heat skillet: Preheat a large cast iron skillet or stainless steel pan over medium-high heat until it starts to smoke. Add 1 tablespoon of peanut or vegetable oil and swirl to coat the surface evenly.
- Cook beef: Add the ground beef to the hot skillet. Break it up slightly and flatten it against the pan. Let it sear undisturbed for 45-60 seconds, then flip, press flat, and cook another 45-60 seconds. Crumble the meat into small pieces while cooking. Drain excess grease if necessary, season with salt and pepper, and remove from skillet when it’s still slightly pink as it will finish cooking later in the sauce.
- Cook broccoli: Add the remaining 1 tablespoon of oil to the now-empty skillet and heat until sizzling. Add broccoli florets and sauté for 30 seconds. Pour in 1/4 cup chicken broth, cover the pan, reduce heat to medium, and steam broccoli until crisp-tender, about 1½ to 2 minutes.
- Sauté aromatics: Push the broccoli to the edges of the pan. Add a splash of oil to the center and add minced ginger, garlic, white parts of green onions, and red pepper flakes. Sauté for 20-30 seconds until fragrant, then stir the aromatics into the broccoli evenly.
- Add sauce and beef: Return the cooked beef and any juices to the skillet. Whisk the prepared sauce again, then pour it over the beef and broccoli. Simmer for 1-2 minutes until the sauce thickens to your liking and the beef is fully cooked. If the sauce thickens too much, add a splash of broth or water to loosen it.
- Serve: Transfer the stir-fry to a serving bowl. Garnish with the remaining green onion greens and toasted sesame seeds. Serve hot over steamed white rice.
Notes
- Japanese rice wine (mirin) can be substituted with dry sherry if unavailable.
- Adjust red pepper flakes to control the spiciness to your preference.
- Lean ground turkey or chicken can be used instead of beef for a lighter option.
- Use low sodium soy sauce and chicken broth to manage sodium levels.
- Toasting sesame seeds enhances their nutty flavor—optional but recommended as garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
