A classic Asian take-out favorite gets a healthier facelift by adding a heavy hand of broccoli cooked-two-ways.
-4 cups broccoli, separated and stems intact
-1 lemon (or 3 Tbsp lemon juice)
-1 cup brown rice, uncooked
-2 cups water
-2 Tbsp vegetable oil
-1 lb lean ground beef
-5 cloves garlic, smashed (or 1 Tbsp garlic powder)
-1 Tbsp minced ginger (or 2 tsp ginger powder)
-2 tsp salt
-1 tsp black pepper
-¼ cup low-sodium soy sauce
-2 stalks scallions, greens and whites, chopped
- Preheat your oven to 400˚ F.
- Toss half of the broccoli (2 cups) in the lemon juice. Season with half the salt and pepper and drizzle with the vegetable oil.
- Bake uncovered on a sheet pan for 15 to 20 minutes until the edges are crispy. Set aside to cool.
- In a large skillet pan, over medium heat, add the ground beef and use a spoon to break the beef apart slightly, keeping large bits intact.
- Add the garlic, ginger, and the remaining salt and pepper and the other half of the broccoli.
- Cover the pan with a lid and let cook on low heat for about five minutes. Meanwhile, cook the rice per package directions, usually 2 parts water for 1 part of rice.
- After five minutes, add the soy sauce and stir to combine. Add the scallions.
- Once the meat reaches an internal temperature of 160˚ F serve a top steamed brown rice with roasted broccoli.
-Recipe by Chef Brigid Washington