Ingredients:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup packed dark brown sugar
  • 1/2 cup beef broth
  • 1 tbsp cornstarch
  • 1 tsp red pepper flakes
  • 1 lb lean ground beef (90/10)
  • 2 tbsp neutral oil
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 bunch green onions, sliced into 1-inch pieces
  • 8 oz dried lo mein or ramen noodles
  • 2 cups broccoli florets

Instructions:

  1. Boil the Noodles. Cook your lo mein or ramen according to package directions, but drain them 1 minute early. until they are just slightly firm to the bite.
  2. Steam the Broccoli. Toss the florets into the boiling noodle water for the last 2 minutes of cooking. until bright green and tender crisp.
  3. Sear the Beef. Heat 1 tablespoon of oil in your large skillet over high heat and add the ground beef. until the bottom is browned and crispy.
  4. Break it Up. Use your potato masher or spatula to crumble the meat. until no pink remains and edges are darkened.
  5. Sauté Aromatics. Push the beef to the sides and add the remaining oil, garlic, ginger, and the white parts of the green onions. until fragrant, about 30 seconds.
  6. Whisk soy sauce, brown sugar, beef broth, cornstarch, and red pepper flakes. Pour into the skillet. Let the sauce bubble and thicken for 2 minutes.
  7. Combine Everything. Pour the sauce mixture over the beef and stir constantly. until the liquid bubbles and thickens into a glaze.
  8. The Final Toss. Add the drained noodles and broccoli to the pan. until every strand is coated in the velvety sauce.
  9. Garnish and Serve. Toss in the green onion tops and remove from heat immediately. until the onions just begin to wilt from the residual heat.