Ingredients
Scale
- 2 pounds ground beef
- 4 green onions (finely chopped, plus more for serving)
- 2 inch fresh ginger (grated (or 2 Tbsp. ginger paste))
- 6 cloves garlic (minced or grated)
- 1 head broccoli (cut into florets)
- 1 Tablespoon olive oil
- Sauce
- 1 Tablespoon vegetable oil
- 1 cup low-sodium soy sauce
- 1 cup brown sugar
- 4 cloves garlic (minced)
- 2 Tablespoons ginger (minced)
- ⅔ cup water
- 1 Tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons cornstarch (whisked with 1/2 cup water)
- Kosher salt and pepper (to taste)
To Garnish
- 3 green onions (thinly sliced)
- Sesame seeds
Instructions
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Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
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Add the ground beef, green onions, ginger, and garlic to a bowl. Season with salt and pepper. Mix until just combined. Roll into tablespoon-size balls, placing them on one side of the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are cooked through.
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Meanwhile, in a large skillet add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat, for about 10 minutes. Whisk together cornstarch with 1/2 cup water and add to your sauce. Continue to cook until the sauce thickens. Remove from the heat.
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Add the cooked meatballs to the skillet of sauce and toss, until the sauce coats the meatballs.
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Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.