Ingredients
Scale
- 1 lb (454 g) American Wagyu ground beef, preferably with the lean-to-fat ratio listed on the package
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon packed brown sugar
- 2 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 4 scallions, thinly sliced, white and green parts separated
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 cups cooked jasmine rice, warm
- 3 cups steamed broccoli florets, warm
- 2 teaspoons sesame seeds, for serving
Instructions
- Heat a large skillet over medium-high heat. Add the Wagyu ground beef to the dry skillet and let it cook mostly undisturbed for about 2 minutes so the underside can brown.
- Break the beef into medium crumbles and continue cooking, stirring occasionally, until well browned. If a large pool of fat collects, carefully spoon or drain off the excess, leaving about 1 tablespoon in the pan.
- Add the garlic, ginger, the white and light-green scallion pieces, and the crushed red pepper flakes if using. Cook for about 30 seconds, stirring constantly.
- Add the low-sodium soy sauce, rice vinegar, sesame oil, and brown sugar. Stir well and simmer for 2 to 3 minutes, until the sauce looks glossy and coats the beef.
- Check a representative portion of the ground beef with an instant-read thermometer. Continue cooking as needed until the beef reaches 160°F (71.1°C).
- Divide the warm jasmine rice and steamed broccoli among 4 bowls.
- Spoon the garlic-soy Wagyu beef over the rice. Sprinkle with the reserved green scallion slices and sesame seeds.
- Serve immediately. If meal prepping, cool promptly and refrigerate in shallow airtight containers.
Notes
- Nutrition is estimated for 4 equal bowls and includes the rice, broccoli, sauce, and sesame seeds.
- The estimate assumes a 75/25 American Wagyu-style ground beef. A different lean-to-fat ratio will change calories and fat.
- USDA recommends cooking ground beef to 160°F (71.1°C) and checking with a food thermometer rather than relying on color.
- Soy sauce varies significantly in sodium; the estimate uses a low-sodium style.
- For a lower-carbohydrate variation, replace the jasmine rice with cauliflower rice and recalculate nutrition for the substitution.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired