Ground Beef and Broccoli

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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup ⅓ cup water
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  2 tbsp Maple syrup
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  2 tbsp Cornstarch
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  1 tbsp Sesame Oil, Toasted
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  2 tbsp Canola oil
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  1 lbs 93/7 Ground Beef
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  0.3 tsp ¼ teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  10 oz Broccoli
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  2 tbsp Ginger, Fresh Root
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  2 Garlic(6g)
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  0.3 tsp Red pepper flakes
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  1 Green Onion (Scallion)(15g)
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  1 tbsp Sesame seeds

Instructions

1. 1In a small bowl, whisk together the soy sauce, maple syrup, cornstarch, and sesame oil until smooth; set aside near the stove.
2. 2Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon canola oil until shimmering. Add the ground beef and cook, breaking it into small pieces, for 5–7 minutes until no longer pink and lightly browned. Transfer to a plate with a slotted spoon.
3. 3Return the pan to medium-high heat and add the remaining 1 tablespoon canola oil. Add the broccoli florets and cook, stirring often, for 3–4 minutes until bright green and crisp-tender. If needed, splash in 2 tablespoons water, cover for 30–60 seconds, then uncover and toss.
4. 4Push the broccoli to the sides. Add the fresh ginger, garlic, and red pepper flakes to the center of the pan and stir constantly for 30–60 seconds until very fragrant.
5. 5Return the cooked beef and any collected juices to the pan. Stir the sauce quickly to recombine, then pour it over the beef and broccoli. Add the white and light green parts of the green onions. Cook, tossing constantly, for 1–2 minutes over medium-high heat until the sauce is glossy and thickened. Add a splash of water if the sauce becomes too thick.
6. 6Remove from heat. Sprinkle with green onion tops and sesame seeds. Taste and adjust seasoning with additional red pepper flakes or salt as needed.
7. 7Divide evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave before serving over rice.