Brocc 'n' Roll All Night

Ground Beef and Broccoli Stir-Fry with Caramelized Onion Ribbons

30 minutes
Serves 4
DinnerChinese
Herb's take

This Chinese takeout classic gets a ground beef remix, plus a sweet twist from deeply caramelized onions. You’ll learn how to coax beefy umami and vegetable snap while keeping everything out of the dreaded 'gray and mushy' zone.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until very soft and deep golden brown, about 10-12 minutes.
  2. 02
    Push the onions to the edge of the pan. Increase heat to medium-high and add the remaining 1 tablespoon vegetable oil.
  3. 03
    Add the ground beef. Break it up with a spatula and cook until no longer pink and starting to brown in spots, about 4 minutes.
  4. 04
    Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. 05
    Add the broccoli florets. Stir-fry for 2 minutes, letting the beef get some crispy bits.
  6. 06
    Pour in the water and cover the pan. Steam for 2 minutes until the broccoli is bright green and just tender.
  7. 07
    Meanwhile, in a small bowl, whisk together the soy sauce, brown sugar, and cornstarch until smooth.
  8. 08
    Uncover the pan and give everything a stir. Pour in the soy sauce mixture. Cook, stirring, until the sauce thickens and coats the beef and vegetables, about 2 minutes.
  9. 09
    Turn off the heat. Stir in rice vinegar and sesame oil for an aromatic finish.
  10. 10
    Taste and adjust seasoning with salt and pepper if needed.
  11. 11
    Serve hot over jasmine rice, topped with scallions and a sprinkle of toasted sesame seeds.

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Brocc 'n' Roll All Night | Cook with Herb