Instructions

01
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. Set aside.
02
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
Herb says
Browning equals flavor. Let the beef sit undisturbed for a minute or two for better caramelization.
03
Add garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Herb says
Ginger and garlic are volatile compounds; add them after the beef to avoid burning, which makes them bitter.
04
Toss in the broccoli florets and stir-fry for another 2 to 3 minutes until they turn bright green and just start to get tender.
05
Pour the soy-ginger glaze over the beef and broccoli. Stir and cook for 2 to 3 more minutes, allowing the sauce to reduce slightly and coat everything evenly.
Herb says
Acid from the vinegar goes in at the end to keep the glaze punchy and the broccoli vibrant.
06
Remove from heat. Taste and adjust seasoning if necessary.
07
To serve, spoon the beef and broccoli mixture into each lettuce leaf and arrange on a platter. Drizzle with any extra glaze from the pan before serving.

HERB