Ingredients

• 1 Tablespoon peanut oil (vegetable or olive oil may be substituted)
• 3 cups broccoli florets, washed and thoroughly dried
• 1 lb. ground beef
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• Salt/White Pepper, to taste

• 2 Tablespoons cornstarch
• 2 Tablespoons cold water
• 1 cup beef broth
• 1/4 cup soy sauce
• 3 Tablespoons packed brown sugar
• 1–2 Tablespoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1 teaspoon toasted sesame oil

• 3 cups cooked rice (any variety)

Instructions

• In a small container with a lid, shake together the cornstarch and cold water until smooth. Keep it chilled until ready to use.
• In a separate bowl, mix together the remaining sauce ingredients. Begin with 1 tablespoon of honey; more can be added later if desired.

• Heat the oil in a large skillet over medium heat.
• Add the broccoli and toss to coat evenly. Cook for 4–5 minutes, just until slightly tender. Remove from the pan and set aside.

• Season the ground beef with salt and white pepper if using.
• Add the beef and diced onion to the skillet and cook over medium-high heat, breaking the meat apart as it browns.
• Once fully cooked, drain off excess grease.
• Stir in the sliced bell pepper and cook for 1 additional minute.

• Pour the prepared sauce mixture into the skillet and bring it to a boil.
• Allow it to simmer and reduce for 2–3 minutes.
• Shake the cornstarch slurry again, then slowly stir it into the bubbling sauce.
• Continue cooking gently until the sauce thickens to your liking.

• Lower the heat and return the broccoli to the skillet.
• Stir until everything is evenly coated and warmed through.
• Serve over rice and garnish with green onions if desired.

• Ground turkey or ground chicken can be used in place of beef.
• Frozen broccoli works well—thaw completely and pat dry before cooking.
• Extra vegetables that pair nicely include carrots, celery, water chestnuts, kale, or snap peas.
• Topping ideas: sliced green onions, chopped peanuts, sesame seeds, chow mein noodles, or sliced almonds.
• To reduce sodium, choose low-sodium soy sauce and broth, as salt levels vary by brand.

1. Bring 2 cups of water to a boil.
2. Add 1 cup white long-grain rice and return to a boil.
3. Cover, reduce heat to low, and simmer gently for 15 minutes.
4. Remove from heat and let rest, covered, for 10 minutes before fluffing.