Ground Beef and Broccoli
Prep Time
Cooking Mode
1 cup Compliments Jasmine Rice (uncooked)
1 head broccoli
1 tbsp canola oil
1 cup diced red pepper
1 lb lean ground beef
⅓ cup diced onion
½ tsp each salt and black pepper
1 tbsp honey
¾ cup Panache Teriyaki Cooking Sauce
¼ cup finely sliced green onion
1 cup Compliments Jasmine Rice (uncooked)
1 head broccoli
1 tbsp canola oil
1 cup diced red pepper
1 lb lean ground beef
⅓ cup diced onion
½ tsp each salt and black pepper
1 tbsp honey
¾ cup Panache Teriyaki Cooking Sauce
¼ cup finely sliced green onion
Directions
1Cook the jasmine rice according to package directions; keep warm.
2Meanwhile, cut the broccoli into 1 in. (2.5 cm) florets, discarding the stem. Heat the canola oil in a large frypan over medium heat. Place the broccoli florets cut-side down in the pan, cover and cook until lightly charred and tender, approx. 7 min. Transfer the broccoli to a plate.
3Sauté the diced red pepper in the same pan until lightly caramelized and tender, about 3 min. Transfer to the plate with the broccoli. Add the lean ground beef to the hot pan, breaking up into 1 in. (2.5 cm) pieces. Fry the beef cook undisturbed for about 4 min. to develop a caramelized crust.
4Stir the diced onion into the beef. Continue cooking until the beef is no longer pink and reaches an internal temperature of 74°C (165°F), about 3 min. Season with the salt and pepper. Stir in the honey; allow it to caramelize 30 sec., then stir in the teriyaki cooking sauce, plus ¼ cup (60 mL) water.
5Return the broccoli and red pepper to the pan, cook about 1 min. to heat up the vegetables and coat with sauce. Serve the beef and broccoli mixture overtop the cooked rice. Finish with a green onion garnish.
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Personal Note
