Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

THIS DISH began in my mind as a sort of pepper steak-with-broccoli scenario. However, thinking that a more budget-friendly option would work better for a regular weeknight meal, I decided on a change. I replaced the pepper steak with ground beef, which is way more cost-effective and still incredibly flavorful. This supper comes together quickly and is so delicious.

Sara Gold

My kids like most forms of ground beef, so I had a hunch this recipe would go over well. I made a few changes to give it that sweet factor my kids love, and it worked out perfectly.

SERVES 4-6

• oil, for sautéing
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 2 lb (910 g) ground beef
• 1 tsp minced ginger  I used ½ tsp ground ginger.
• ½ lb (225 g) broccoli florets
• 3 Tbsp coconut aminos  I used 3 Tbsp soy sauce.
• 2 tsp toasted sesame oil
• 2 tsp salt
• ½ tsp cumin  skipped
• ½ tsp coriander  skipped
• I added ½ cup brown sugar to give this sauce a sweeter taste, for my kids’ sake.
• toasted sesame seeds, for garnish
• sliced scallions, for garnish
• rice or spaghetti, for serving

Add oil to a large skillet. Sauté the onion until translucent. Add the garlic and continue to cook for about a minute until fragrant.

Add the ground beef. Break up the beef and cook until browned, about 5–8 minutes.

Once the beef is browned, add the ginger, broccoli, coconut aminos, toasted sesame oil, salt, cumin, and coriander. Stir well to combine. Cook the mixture for a few more minutes, allowing the broccoli to become tender.

Serve the ground beef and broccoli mixture over cooked rice or spaghetti, garnished with toasted sesame seeds and sliced scallions.

Sara Gold

This dish turned out great! It was full of flavor, and the meat went really well with the broccoli. My kids enjoyed it, which is always a plus in my book!

(Originally featured in Family Table, Issue 875)