Mongolian Ground Beef Bowls with Broccoli and Rice

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb ground beef (90/10)
• 4 cups broccoli florets
• 1½ cups jasmine rice, uncooked
• 1/3 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 2 Tbsp hoisin sauce
• 1 Tbsp rice vinegar
• 1 Tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1 Tbsp sesame oil
• 1 Tbsp cornstarch
• 1/4 cup water
• 4 green onions, sliced
• 1 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil
• 1/2 tsp red pepper flakes

Instructions

1. 1Rinse the jasmine rice until water runs clear, then cook according to package directions (usually 1½ cups rice to 2¼ cups water, simmer 15 minutes, rest 5). Fluff and keep warm.
2. 2In a small bowl, whisk soy sauce, brown sugar, hoisin, rice vinegar, grated ginger, minced garlic, sesame oil, red pepper flakes, cornstarch, and water until the sugar dissolves and no lumps remain; set the sauce aside.
3. 3Heat a large skillet or wok over medium-high heat and add the neutral oil. Add broccoli florets and water; cover and steam-stir 3–4 minutes until bright green and crisp-tender. Transfer broccoli to a plate.
4. 4Add the ground beef to the same hot skillet, breaking it into small crumbles with a wooden spoon. Cook 5–6 minutes until no pink remains and some bits are browned; drain excess fat if needed.
5. 5Give the sauce a quick re-whisk, then pour it over the beef. Bring to a lively simmer and cook 2–3 minutes, stirring constantly, until the sauce thickens and turns glossy, coating the meat.
6. 6Return the broccoli to the skillet and toss everything together for 1 minute so the florets pick up the sticky sauce.
7. 7Divide the hot rice among four bowls. Spoon the Mongolian beef and broccoli generously over the rice.
8. 8Top each bowl with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while the sauce is still shiny and hot.