Main Course · Serves 2
with Buttery White Rice
Craving a sweet and savory takeout–style stir-fry? This version features garlicky ground beef simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, and Thai chili sauce. It’s tossed with tender sautéed broccoli, then spooned over fluffy rice and garnished with zingy scallion greens. The best part? It’s all ready in a quick 20 minutes!
Wash and dry produce.
In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
Place broccoli in a medium microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until just tender, 3-4 minutes. (You’ll finish the broccoli in Step 5.)
In a large bowl, combine chili sauce, sweet soy glaze, and ponzu.
Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute.
Add beef*; season with pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3 minutes.
Continue to cook, breaking up meat into pieces, until beef is browned and cooked through, 1-3 minutes more.
Carefully drain any excess grease from pan. Turn off heat; transfer beef to bowl with sauce. Tent with foil to keep warm. Wipe out pan.
Heat a drizzle of oil in pan used for beef. Add broccoli. Cook, stirring occasionally, until browned, 2-3 minutes.
Transfer broccoli to bowl with beef and sauce; toss until thoroughly coated.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Divide rice between bowls; top with beef and broccoli. Garnish with scallion greens. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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