Korean beef and broccoli bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

* 1 lb lean ground beef (90/10 or 93/7) * 3 cups fresh broccoli florets, cut into bite-sized pieces * 3 cloves garlic, minced * 1 tablespoon fresh ginger, minced * 1/4 cup low-sodium soy sauce * 2 tablespoons honey * 1 tablespoon rice vinegar * 1 teaspoon sesame oil * 1 teaspoon cornstarch mixed with 1 tablespoon water * 1 tablespoon olive oil or avocado oil * 3 green onions, sliced (for garnish) * 1 teaspoon sesame seeds (for garnish) * Steamed brown rice or cauliflower rice for serving Instructions 1. Whisk the low-sodium soy sauce, honey, rice vinegar, and sesame oil together in a small bowl until smooth. 2. Heat the olive oil in a large skillet over medium-high heat. 3. Add the lean ground beef to the skillet, breaking it apart with a wooden spoon, and cook until fully browned, about 5 to 6 minutes. Drain any excess grease from the pan. 4. Add the minced garlic and fresh ginger to the beef and stir constantly for 1 minute until fragrant. 5. Add the broccoli florets and 2 tablespoons of water to the skillet, then cover the pan with a lid to steam the broccoli for 3 to 4 minutes until tender-crisp. 6. Remove the lid and pour the soy-honey sauce mixture over the beef and broccoli. 7. Pour in the cornstarch slurry and stir everything well to combine. 8. Simmer for 2 to 3 minutes until the sauce thickens and glossy coats the beef and broccoli. 9. Remove the skillet from the heat and garnish with sliced green onions and sesame seeds. 10. Serve warm over a bed of brown rice or cauliflower rice. If you'd like, I can calculate the approximate nutritional breakdown (calories and macros) per serving for this recipe.