Sticky Ginger-Garlic Beef and Broccoli with Rice and Cucumber Salad

Ingredients

• 1 lb ground beef (80/20 or 85/15)
• 1 large head broccoli (cut into bite-size florets)
• 4.5 cloves garlic (minced for the beef and finely grated for the salad)
• 1.5 tbsp fresh ginger (or ginger paste)
• 2.5 scallions (if available; sliced, for finishing)
• 1 tbsp neutral oil (only if needed for cooking the beef)
• 0.333 cup gluten-free tamari (Use ¼ cup for the beef sauce and 1 tsp for the cucumber salad. The revised sauce uses ¼ cup tamari.)
• 1 tbsp hoisin sauce (Use the revised amount stated later in the conversation; check label for gluten. Gluten-free substitute: another tablespoon tamari plus an extra tablespoon honey or brown sugar.)
• 2.5 tbsp honey (Use 1½–2 tbsp in the beef sauce, plus 1 tsp in the cucumber salad; alternatively use brown sugar. The beef sauce is adjusted to 1½–2 tbsp after reducing hoisin.)
• 2.25 tbsp rice vinegar (Use 1 tbsp in the beef sauce, 1 tbsp in the cucumber salad, 1 tsp for optional Kewpie drizzle, and 1 tsp for optional finishing sauce.)
• 2 tbsp toasted sesame oil (Use 1 tbsp in the original sauce list, then ½ tsp in the detailed beef sauce; use 1 tsp in cucumber dressing and ½ tsp in optional Kewpie finishing sauce. The detailed beef method specifies ½ tsp.)
• 1 tbsp cornstarch (Mix with 2 tbsp cold water for the slurry)
• 2 tbsp water (cold, for the cornstarch slurry)
• 0.5 tsp sambal (Optional; the sauce directions say ½ tsp or more to taste. May also be used in cucumber salad or optional finishing sauce.)
• 0.5 tsp white miso (Optional; check label for gluten)
• 0.5 cup water (For the beef sauce)
• 1 large cucumber (or 2 small; cut into chunky diagonal pieces and lightly smashed)
• 1 tsp sesame oil (For cucumber salad)
• salt (A pinch, for salting the cucumber)
• sesame seeds (Optional, for serving; quantity not specified)
• chili crisp (Optional, for cucumber salad or serving; quantity not specified)
• 1 tbsp Kewpie mayonnaise (Optional; whisk with 1 tsp rice vinegar and a few drops of water for cucumber salad drizzle)
• water (A few drops for thinning the optional cucumber Kewpie drizzle)
• 1.5 cups jasmine rice (Uncooked; the later conversation suggests using two Minute jasmine rice cups instead, or long-grain white rice for more servings. Follow package directions if substituting.)
• 1.5 cups water (For cooking rice, or follow rice package water ratio)
• 3 tbsp water (For steaming broccoli)
• 1.5 tsp water (1–2 tsp, for thinning optional Kewpie finishing sauce)

Steps

1. 1

   Cut the cucumber into chunky diagonal pieces. For a restaurant-style texture, lightly smash the pieces with the flat side of a knife before cutting.

2. 2

   Sprinkle the cucumber with a pinch of salt, toss, and let it sit for 10 minutes.

3. 3

   Drain off the released liquid and pat the cucumber dry.

4. 4

   In a bowl, mix 1 tbsp rice vinegar, 1 tsp tamari, 1 tsp sesame oil, 1 tsp honey or sugar, and the grated garlic clove. Add a little chili crisp or sambal if desired.

5. 5

   Toss the cucumber with the dressing and refrigerate it while you cook the rest of the meal.

6. 6

   If adding sesame seeds, wait until just before serving. For an optional creamy cucumber finish, mix 1 tbsp Kewpie with 1 tsp rice vinegar and a few drops of water to make a drizzle; keep it separate until serving.

7. 7

   Rinse 1½ cups jasmine rice until the water runs mostly clear.

8. 8

   Add the rice and 1½ cups water to a pot, or follow the water ratio on the rice package.

9. 9

   Bring the pot to a boil, cover it, and reduce the heat to low. Cook according to the package directions, usually about 12–15 minutes.

10. 10

    Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff it with a fork and keep it covered while you finish the beef.

11. 11

    In a bowl, whisk together ¼ cup tamari, 1 tbsp hoisin, 1½–2 tbsp honey or brown sugar, 1 tbsp rice vinegar, ½ tsp white miso, ½ tsp sesame oil, ½ tsp sambal or more to taste, and ½ cup water. The revised sauce given after the user clarified they had only 1 tbsp hoisin uses this reduced hoisin quantity.

12. 12

    In a separate small cup, mix 1 tbsp cornstarch with 2 tbsp cold water. Keep the slurry separate until the sauce goes into the pan.

13. 13

    Heat a large skillet or wok over medium-high to high heat. Add the ground beef in an even layer; if needed, use 1 tbsp neutral oil for cooking.

14. 14

    Let the beef sit undisturbed for 2–3 minutes before breaking it up.

15. 15

    Break the beef into small crumbles and continue browning until it has dark, caramelized bits, about 6–8 minutes total.

16. 16

    If there is a lot of rendered fat, drain off most of it, leaving about 1 tbsp in the pan.

17. 17

    If the pan is crowded, remove the beef temporarily to a bowl. Add the broccoli and about 3 tbsp water, cover, and steam for 2–3 minutes.

18. 18

    Uncover the pan, let the water evaporate, and stir-fry the broccoli for another 1–2 minutes. It should be bright green with a little bite, not mushy. If the pan is large enough, the beef can remain in the pan while the broccoli cooks alongside it.

19. 19

    Push the ingredients toward the edges of the pan and add the garlic and ginger to the center. Stir for about 30 seconds, until fragrant.

20. 20

    Return the beef to the pan if you removed it.

21. 21

    Pour in the sauce and bring it to a lively simmer for 1–2 minutes.

22. 22

    Stir the cornstarch slurry again, then drizzle it into the pan while tossing the beef and broccoli.

23. 23

    Cook for another 1–2 minutes, until the sauce turns glossy and clings to the beef and broccoli. If it is too thick, add a splash of water; if too thin, let it bubble a little longer. Taste before adding salt because tamari and miso are already salty.

24. 24

    Finish with scallions, sesame seeds, and a little chili crisp if desired.

25. 25

    For an optional creamy, spicy finishing sauce, whisk together 1 tbsp Kewpie mayonnaise, 1 tsp rice vinegar, ½ tsp sesame oil, a small dab of sambal, and 1–2 tsp water to thin. Drizzle it lightly over the finished bowl, not into the skillet.

26. 26

    Spoon rice into shallow bowls. Pile the sticky beef and broccoli to one side so the sauce runs over the rice, and add sesame seeds and scallions.

27. 27

    Serve the cold cucumber salad on the side rather than mixing it into the hot food. Finish with a tiny amount of chili crisp for texture and heat, if desired.

Notes

The shared-chat recipe first lists 2 tbsp hoisin, but the author revises the sauce after the user says they have only 1 tbsp; this extraction uses the revised 1 tbsp amount and its suggested 1½–2 tbsp honey/brown sugar. The rice choice is later changed in conversation to two Minute jasmine cups for two people, or long-grain white rice for more servings; package heating instructions are not specified. Sugar is an alternative to honey in the sauce and cucumber dressing. Optional toppings and finishing sauces have no exact quantity where noted.

Nutrition per serving

• main
• dinner
• stir-fried
• gluten-free option
• high-protein
• rice bowl
• Asian-inspired