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Brocc ‘n Roll

Braised Ground Beef and Broccoli in Hoisin Sauce Over Steamed Rice

30 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take

Cantonese restaurants made beef and broccoli famous, but here’s a streamlined, ground beef version that keeps it weeknight-friendly and still delivers that signature glossy, savory-sweet hoisin finish. You’ll master the quick braise technique that keeps broccoli crisp and beef juicy, no wok hei necessary.

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, whisk together the hoisin sauce, soy sauce, cornstarch, and water until smooth. Set aside.
  2. 02
    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. 03
    Add the ground beef and sauté, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Transfer the beef to a plate and drain off excess fat, leaving about 1 teaspoon in the pan.
  4. 04
    Add the remaining 1/2 tablespoon oil to the pan with the garlic and ginger. Stir-fry for 30 seconds until fragrant.
  5. 05
    Add the broccoli florets and stir-fry for 2 minutes, then add 2 tablespoons of water and cover. Steam until broccoli is crisp-tender, 2 to 3 minutes.
  6. 06
    Return the ground beef to the pan. Pour in the hoisin sauce mixture and toss to coat everything evenly. Simmer, stirring, until the sauce thickens and the broccoli is glossy, about 2 minutes.
  7. 07
    Serve immediately over cooked white rice.

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