Quick Beef & Broccoli Rice Bowl

Rinse 1/2 cup jasmine rice under cold water until water runs clear. Add to a small pot with 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While rice cooks, mince 2 garlic cloves and grate 1 tsp fresh ginger.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tsp sesame oil.

In another small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

Cut broccoli into small, even-sized florets (about 1 cup total).

Slice 2 green onions, separating white and green parts.

Heat 1 tbsp vegetable oil in a medium skillet or wok over medium-high heat. Add 4 oz ground beef and cook for 3-4 minutes, breaking it apart with a spatula until browned.

Add minced garlic, grated ginger, and white parts of green onions to the beef. Stir-fry for 1 minute until fragrant.

Add broccoli florets and stir-fry for 2-3 minutes until they start to soften but remain crisp.

Pour the soy sauce mixture over the beef and broccoli, stirring to coat everything evenly.

Add the cornstarch slurry and stir continuously for 1-2 minutes until the sauce thickens.

Fluff the cooked rice with a fork and transfer to a serving bowl.

Top the rice with the beef and broccoli mixture, including all the sauce.

Garnish with sliced green parts of green onions and 1 tsp sesame seeds.