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1. Rinse the brown rice, then combine with the water (for cooking rice) in a pot. Bring to a boil, cover, reduce to low and simmer for 40 minutes. Rest covered for 10 minutes, then fluff.
1.5 cup Brown rice (long-grain, uncooked),
3 cup Water (for cooking rice)
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2. While the rice cooks, mix the lean ground beef with the cornstarch and Shaoxing wine and let it rest for 15 minutes. Mince the fresh ginger and garlic, cut the broccoli into small florets, thinly slice the carrots into half-moons, and slice the scallions, separating whites from greens.
1 lb Lean ground beef,
2 tsp Cornstarch,
2 tbsp Shaoxing wine,
2 piece Broccoli head,
2 piece Carrots,
2 tbsp Fresh ginger,
4 clove Garlic,
3 piece Scallions
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3. Whisk together the light soy sauce, dark soy sauce, brown sugar, toasted sesame oil and water (for sauce) in a small bowl.
3 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tsp Brown sugar,
1 tsp Toasted sesame oil,
0.2 cup Water (for sauce)
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4. Heat a large wok or skillet over high heat until smoking. Add 1 tbsp of the neutral oil, then the beef, breaking it up and leaving it undisturbed for 1 minute at a time, until browned and slightly crisp at the edges, about 4 minutes. Transfer to a plate.
1 lb Lean ground beef,
1 tbsp Neutral oil (vegetable or peanut)
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5. Return the wok to high heat and add the remaining neutral oil. Stir-fry the carrots for 1 minute, then add the broccoli and stir-fry for 2 minutes. Push the vegetables aside, add the ginger for 30 seconds, then the garlic and scallion whites for 10 seconds, and toss everything together.
2 piece Broccoli head,
2 piece Carrots,
2 tbsp Fresh ginger,
4 clove Garlic,
3 piece Scallions,
1 tbsp Neutral oil (vegetable or peanut)
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6. Pour in the sauce, cover and steam for 2 minutes until the broccoli is bright green and just tender. Return the beef to the wok and toss for 1 minute until the sauce thickens and glazes everything.
1 lb Lean ground beef,
3 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tsp Brown sugar,
1 tsp Toasted sesame oil,
0.2 cup Water (for sauce)
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7. Divide the brown rice among four bowls, top with the ginger beef and broccoli, and garnish with the scallion greens and toasted sesame seeds. Serve hot.
3 piece Scallions,
1 tsp Toasted sesame seeds (garnish)
