Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup light brown sugar, packed
  • 1 tbsp gochujang (Korean red chili paste)
  • 1 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 3 cups cooked jasmine rice
  • 2 cups fresh broccoli florets, steamed
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the base. Whisk the 1/4 cup low sodium soy sauce, 1/4 cup light brown sugar, 1 tbsp gochujang, 1 tsp rice vinegar, and 1/2 tsp red pepper flakes in a small bowl. Note: This ensures the sugar is partially dissolved before hitting the pan.
  2. Heat the skillet. Place your skillet over medium high heat for 3 full minutes until the 1 tbsp toasted sesame oil is shimmering and just starting to wisps of smoke.
  3. Sear the beef. Drop the 1 lb lean ground beef into the pan in one big flat disc. Cook 3 minutes without moving it until a deep brown crust forms on the bottom.
  4. Crumble and brown. Use your spatula to break the meat into small pieces. Cook 4 minutes until no pink remains.
  5. Aromatize the fat. Push the meat to the edges and drop the 1 tbsp fresh ginger and 4 cloves garlic into the center. Sauté 30 seconds until fragrant.
  6. Glaze the meat. Pour the soy sugar mixture over the beef. Simmer 2 minutes until the sauce thickens and bubbles.
  7. Steam the greens. While the beef glazes, steam the 2 cups fresh broccoli florets for 3 minutes until bright green and fork tender.
  8. Build the base. Divide the 3 cups cooked jasmine rice into four bowls.
  9. Assemble the masterpiece. Top the rice with the glazed beef and steamed broccoli.
  10. Add the finish. Garnish with 2 green onions and 1 tsp toasted sesame seeds. Serve immediately while the sizzle is active.