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This dish began in my mind as a sort of pepper steak-with-broccoli scenario. However, thinking that a more budget-friendly option would work better for a regular weeknight meal, I decided on a change. I replaced the pepper steak with ground beef, which is way more cost-effective and still incredibly flavorful. This supper comes together quickly and is so delicious.
oil, for sautéing
1 small onion, finely diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 pounds (910 grams) ground beef
1 teaspoon minced ginger or 1 cube Gefen Frozen Ginger
1/2 pound (225 grams) broccoli florets, such as Beleaves Frozen Broccoli
3 tablespoons coconut aminos
2 teaspoons toasted sesame oil
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon coriander
toasted sesame seeds, for garnish
sliced scallions, for garnish
rice or spaghetti, for serving
Add oil to a large skillet. Sauté the onion until translucent. Add the garlic and continue to cook for about a minute until fragrant.
Add the ground beef. Break up the beef and cook until browned, about five to eight minutes.
Once the beef is browned, add the ginger, broccoli, coconut aminos, toasted sesame oil, salt, cumin, and coriander. Stir well to combine. Cook the mixture for a few more minutes, allowing the broccoli to become tender.
Serve the ground beef and broccoli mixture over cooked rice or spaghetti, garnished with toasted sesame seeds and sliced scallions.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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