Ground Beef with Broccoli and Rice
Enjoy the flavor of Chinese Beef with Broccoli during the week with this easy one-pot dish.
INGREDIENTS | SERVES 2 to 3
- 2 teaspoons salt, divided
- ¼ teaspoon black pepper
- 1½ teaspoons cornstarch
- ¾ pound ground beef
- 3 tablespoons plus 2 teaspoons vegetable or peanut oil, divided
- 1 teaspoon minced garlic
- 2 teaspoons minced ginger
- 2 cups chopped broccoli
- ½ cup water
- 1 cup cooked white rice
- 2 portions Basic Brown Sauce
- 1 teaspoon granulated sugar
In a bowl, mix 1 teaspoon salt, pepper, and cornstarch in with the ground beef. Let the ground beef stand for 20 minutes.
Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and the ground beef is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.
Clean out the wok or skillet and add 2 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the broccoli. Stir-fry the broccoli for 2 minutes, sprinkling with 1 teaspoon salt. Add ½ cup water, cover, and cook the broccoli for 4 to 5 minutes, until it is tender but still crisp. Remove the broccoli and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the rice. Stir-fry the rice in the oil for about 1 minute or until it begins to brown. Add the ground beef and broccoli back into the pan. Add the brown sauce, stirring quickly to thicken. Stir in the sugar. Stir-fry for 1 to 2 more minutes. Serve hot.
Fried Rice Fundamentals
When making fried rice, use previously cooked rice if possible. The rice should be at least one day old (two- or even three-day-old rice is even better). Sprinkle a few drops of water on the rice, and use your fingers or a spatula to break up the clumps.
