Mongolian Ground Beef with Vegetables

Ingredients

• 1 lb ground beef, 85–90% lean
• 1–2 tablespoons vegetable or sesame oil
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1 cup low-sodium soy sauce
• 3/4 cup water
• 1/4 cup beef broth
• 3/4 cup light or dark brown sugar
• 1/4 cup sherry wine or dry white wine
• 1/2 teaspoon red pepper flakes, optional
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced, optional
• 1 red onion, thinly sliced
• 1 1/2–2 cups broccoli florets
• 2 tablespoons water, for steaming broccoli
• Green onions, sliced, for finishing
• Sesame seeds, optional
• Cooked white rice or noodles, for serving

Method

1. Mix the soy sauce, brown sugar, 3/4 cup water, beef broth, sherry and optional red pepper flakes in a bowl.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the ground beef and cook for 5 to 7 minutes, breaking it up, until browned. Drain excess fat if necessary.
4. Add the garlic and ginger and cook for 1 to 2 minutes, until fragrant.
5. Transfer the beef to a bowl.
6. Add the sliced onion and peppers to the same pan and sauté for 3 to 4 minutes.
7. Add the broccoli and 2 tablespoons water. Cover and steam for 3 to 4 minutes, until bright green and just tender.
8. Return the beef to the pan and toss with the vegetables.
9. Pour in the sauce and simmer for 3 to 5 minutes, until slightly reduced.
10. Finish with green onions and optional sesame seeds, then serve with rice or noodles.