Ginger Soy Ground Beef Stir-Fry with Broccoli and Jasmine Rice

Rinse 2 cups jasmine rice in a fine-mesh sieve until the water runs clear. In a medium pot, combine the rice with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

While the rice is cooking, peel the 2-inch piece of fresh ginger with a spoon and finely grate it. Slice the bunch of green onions, keeping the white parts and green tops separate. Cut the 12 oz of broccoli into small, bite-sized florets.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the 1.5 pounds of ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Carefully drain any excess liquid or fat from the pan.

Add the grated ginger and the white parts of the sliced green onions to the skillet with the beef. Sauté for 1 minute until fragrant.

Stir in the 12 oz of broccoli florets, 1/3 cup soy sauce, 2 tablespoons brown sugar, and 2 tablespoons of water. Cover the skillet with a lid and cook for 4 minutes to steam the broccoli until it is tender-crisp.

Remove the lid and stir in 1 tablespoon toasted sesame oil and the green tops of the onions. Season with black pepper to taste and cook for 1 more minute until the sauce slightly thickens.

Fluff the cooked jasmine rice with a fork and serve the ginger soy beef and broccoli immediately over the rice.