Hoisin Beef and Broccoli Bowls

A savory and satisfying skillet meal featuring lean ground beef and tender broccoli florets coated in a rich, flavorful hoisin and ginger sauce, served over wholesome brown rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.87/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• savory
• kid-friendly

Ingredients

• 1.25 pound ground beef (90/10 or 93/7)
• 1.5 pound broccoli florets
• 1.25 cup brown rice (uncooked)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup hoisin sauce
• 0.25 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.25 cup water
• 2 green onions (sliced)
• 1 tablespoon sesame seeds

Instructions

1. Start cooking the brown rice according to package directions, aiming for it to be ready around the same time as the beef and broccoli. Alternatively, use microwave brown rice pouches for an even quicker meal.
2. In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, cornstarch, and 1/4 cup water. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground beef, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat and set the beef aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and stir-fry for 3 to 5 minutes, until tender-crisp. If needed, add 1-2 tablespoons of water to create some steam and help cook the broccoli.
5. Add the minced garlic and grated fresh ginger to the skillet with the broccoli and cook for 1 minute more until fragrant.
6. Return the cooked ground beef to the skillet with the broccoli. Pour the prepared sauce over the beef and broccoli mixture. Bring to a simmer and cook for 1 to 2 minutes, stirring constantly, until the sauce has thickened and coated everything.
7. Season the mixture with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Serve immediately over the cooked brown rice, garnished with sliced green onions and sesame seeds, if using.

Notes

This quick skillet meal makes excellent leftovers for lunch the next day. For extra heat, add a dash of red pepper flakes with the garlic and ginger.

Nutrition (per serving)

• Calories: 520
• Protein: 37.5 g
• Carbohydrates: 45 g
• Fat: 21 g
• Fiber: 6 g
• Sodium: 750 mg
• Saturated Fat: 9.5 g
• Sugar: 7 g
• Cholesterol: 85 mg