Asian-Style Beef & Broccoli Stir-Fry with Rice

Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Add to a medium saucepan with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While rice cooks, prepare the vegetables: mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Julienne 1 medium red bell pepper. Peel and thinly slice 2 medium carrots diagonally. Chop 4 stalks of green onions, separating white and green parts.

In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.

In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set aside.

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add 1 pound ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if necessary.

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

Push the beef mixture to one side of the pan and add the remaining 1 tablespoon vegetable oil to the empty side. Add 4 cups broccoli florets, sliced carrots, and red bell pepper. Stir-fry for 4-5 minutes until vegetables begin to soften but remain crisp.

Pour the sauce mixture over the beef and vegetables. Stir to combine and cook for 2 minutes.

Add the cornstarch slurry to the pan and stir continuously as the sauce thickens, about 1-2 minutes.

Sprinkle 1/2 teaspoon red pepper flakes (adjust to taste) and toss to combine.

Serve the beef and broccoli stir-fry over the cooked jasmine rice. Garnish with green parts of green onions and 1 tablespoon sesame seeds.