Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3 cups cooked brown rice
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Prepare the mise en place: Chop the onion and garlic. In a small bowl, whisk together the soy sauce, honey, ginger, and sriracha. In a separate small container, mix the cornstarch and water to create a slurry.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a flat layer and let it sit undisturbed for 3-4 minutes to develop a mahogany-colored crust.
  3. Break the meat into small crumbles using a spatula and cook until no longer pink. Stir in the diced onions and garlic, sautéing for an additional 3 minutes until translucent.
  4. Pour the soy-ginger mixture over the beef and stir constantly for 1-2 minutes as the sauce bubbles. Stir in the cornstarch slurry and cook until the sauce becomes a velvety, glossy coating. Remove from heat immediately.
  5. Divide cooked brown rice into four bowls. Top each bowl with a portion of glazed beef, steamed broccoli, and shredded carrots. Garnish with sliced green onions and sesame seeds.