1 cup beef broth

1/4 cup reduced sodium soy sauce

2 tablespoons packed brown sugar

3 cloves garlic, minced or pressed

1/2 teaspoon ground ginger (or 1 teaspoon minced fresh ginger)

1 teaspoon toasted sesame oil

1 teaspoon rice wine vinegar

1 teaspoon Sriracha (optional, for heat)

2 tablespoons cornstarch + 2 tablespoons water (slurry)

1 tablespoon cooking oil

1 pound lean ground beef

2 cups broccoli florets (about 1 large head)

1 red bell pepper, sliced

3 cups cooked rice (for serving, optional)

2 green onions, sliced thinly (for garnish)

Sesame seeds (for garnish)

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Whisk together beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, rice wine vinegar, and Sriracha to make the sauce.
Stir cornstarch and water together to form a slurry and set aside.
Heat cooking oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add broccoli florets and red bell pepper to the skillet. Sauté 3–4 minutes until just tender-crisp.
Pour sauce mixture into the skillet and bring to a simmer.
Stir in cornstarch slurry and cook 2–3 minutes, until sauce thickens and coats beef and vegetables.
Serve hot over cooked rice, garnished with green onions and sesame seeds.

Use frozen broccoli if fresh isn’t available—add it straight to the skillet without thawing.

Swap ground beef with flank steak, ground chicken, or ground turkey.

Serve over cauliflower rice or noodles for variety.

Add extra veggies like snap peas, carrots, or baby corn.

Double the recipe in batches to avoid overcrowding the skillet.