Korean-Inspired Ground Beef and Broccoli Rice Skillet

Prepare the fresh ingredients: Cut 1 head of fresh broccoli into small, bite-sized florets. Peel and mince 3 cloves of garlic. Thinly slice 3 stalks of green onions, separating the white parts from the dark green parts.

Heat 1 tbsp of toasted sesame oil in a large skillet with a tight-fitting lid over medium heat. Add the minced 3 cloves of garlic and the white parts of the sliced 3 stalks of green onions. Sauté for 1 minute until fragrant, being careful not to let the garlic burn.

Add 1 cup of uncooked jasmine rice to the skillet. Stir constantly for 2 minutes to toast the rice grains in the oil until they become slightly translucent and fragrant.

Pour in 1.5 cups of beef broth, 3 tbsp of low-sodium soy sauce, and 1.5 tbsp of brown sugar. Stir well to dissolve the sugar and scrape up any toasted bits from the bottom of the skillet. Bring the mixture to a boil.

Once boiling, cover the skillet with the lid, reduce the heat to low, and simmer undisturbed for 10 minutes.

Remove the lid and quickly scatter the prepared broccoli florets and 12 oz of leftover cooked lemongrass ground beef (from Day 4) over the top of the rice. Do not stir. Immediately cover with the lid again and cook on low for an additional 7 to 8 minutes, until the rice is tender, the liquid is absorbed, and the broccoli is bright green and tender-crisp.

Remove the skillet from the heat. Gently fold the broccoli and beef into the rice to combine all the ingredients. Garnish with the green parts of the 3 stalks of green onions and sprinkle with 1 tsp of toasted sesame seeds before serving hot.