Ingredients
Scale
- 1 pound lean ground beef
- 3 cups fresh broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and grated ginger. Dissolve cornstarch in water if using and add to mixture. Set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Sauté garlic and onion until fragrant and translucent. Add ground beef and cook until browned. Drain excess fat if necessary.
- Add broccoli florets to the skillet and cook for 4-5 minutes until tender yet crisp.
- Pour the teriyaki sauce over the beef and broccoli. Stir to coat evenly and simmer for 2-3 minutes until slightly thickened. Add honey for extra gloss if desired.
- Serve the beef and broccoli mixture over cooked rice or cauliflower rice. Garnish with sesame seeds and sliced green onions.
Notes
- Use fresh or frozen broccoli—fresh retains more crunch, frozen is convenient.
- Adjust sweetness by adding more or less honey to taste.
- For a vegetarian version, substitute ground beef with tofu or tempeh.
- Prepare bowls ahead and store in airtight containers for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Asian, American
- Diet: Healthy, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 380 kcal Kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg