Who else has a stockpile of grass-fed ground beef in their freezer because of the quarantine? We know we do. This week, we decided to try an Asian inspired spicy ground beef served with jasmine rice and broccoli.
- 1 lb. of Verde ground beef
- 1 lb. of broccoli florets (fresh or frozen)
- 1 cup of beef broth
- 1 tsp. rice vinegar
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1 tbsp. honey
- 1/4 tsp. crushed red pepper flakes
- 3 cloves garlic, minced
- 1 tbsp. ginger, minced (optional)
- 1 tbsp. cornstarch (optional)
- 1/4 cup of water (optional)
- Sliced green onions and sesame seeds for toppings
- Cooked rice for serving (we used jasmine rice)
- Broccoli for serving
- Grab a large skillet or saute pan and put it on the stove over medium to high heat. Add ground beef to your pan and cook until brown. Drain the grease from the pan.
- In a separate bowl, combine beef broth, honey, soy sauce, oyster sauce, rice vinegar, and red pepper flakes to create a sauce. Set aside for now.
- Once you drain the grease from your pan, add the minced garlic and ginger in your pan. Cook the ginger and garlic with the beef for about a minute or two before adding your sauce.
- Add your sauce to the pan and bring to a boil. Cover beef and sauce mix with a lid and reduce heat to a simmer.
- In a small separate bowl, mix cornstarch and water until dissolved. Add the cornstarch mixture in the pan while stirring beef. Cook for 3 to 5 minutes on low heat and continuously stir until the sauce is thickened.
- Serve with rice of your choice and cooked broccoli.
Rice and Broccoli
- In a separate saucepan, add water and broccoli. Boil for 5 minutes or until the broccoli is cooked to your liking.
- In another saucepan, cook your choice of rice.
TIPS: Feel free to use low sodium soy sauce, oyster sauce, and beef broth if you want to reduce the sodium. Cornstarch is optional; only use if you want to thicken the sauce up a bit.
If you’re looking for more of a stir fry recipe, check out our Asian-style sirloin stir fry recipe.