Description
A flavorful stir-fry featuring crispy roasted broccoli and savory beef, perfect served over jasmine rice.
Ingredients
Scale
- 16 ounces broccoli florets (about 5 cups of florets)
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos
- 2 tablespoons avocado oil (divided)
- 1 pound ground beef (90/10)
- ½ cup diced white onion (about ½ a medium onion)
- 4 green onions (chopped, whites and greens separated)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 3 tablespoons sriracha
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ cup beef bone broth
- 2 tablespoons toasted sesame seeds
- Cooked jasmine rice
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Trim the stalks off the broccoli so only the florets remain. Using your hands, break the florets into small pieces. Transfer to the baking sheet and add the avocado oil, toasted sesame oil, garlic powder, and salt. Using your hands, massage the oil and seasoning into the broccoli florets, ensuring each piece is well coated. This will help them all crisp up.
- Transfer to the oven and roast for 22 to 25 minutes, or until the broccoli is charred in places.
- Remove from the oven and immediately add the sesame seeds and coconut aminos. Toss to combine. Set aside.
- While the broccoli is cooking, make the beef. In a large, tall-sided skillet, heat 1 tablespoon of the avocado oil over medium heat.
- Once hot, add the beef, diced onions, and the white parts of the green onions. Cook the beef, breaking it up with the back of a wooden spatula, and stirring occasionally until the meat is no longer pink, about 7 minutes. Using a strainer, drain off any excess liquid. Do not rinse the meat. Set aside.
- Turn the skillet up to medium-high. Add 1 tablespoon of avocado oil. Once hot, add the garlic, ginger, and tomato paste. Stir to combine, sautéing until fragrant, about 1 minute.
- Add the beef back to the pan and toss to combine. Add in the sriracha, coconut aminos, rice vinegar, salt, garlic powder, and pepper. Toss to combine and spread into an even layer. Cook, undisturbed, for 4 minutes, or until the sauce begins to caramelize.
- Stir, add the beef broth, and cook for another 3 to 4 minutes, or until the liquid has absorbed. Remove from the heat and add the sesame seeds and the green parts of the green onions.
- To serve, spoon the beef over cooked jasmine rice and top with crispy broccoli florets.
- Store any leftover beef, broccoli, and rice in separate airtight containers or together in meal prep containers. They’ll keep well in the fridge for up to 4 days.
Notes
- Beef can be replaced with turkey for a lighter option.
- To make it vegetarian, substitute beef with a plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg