Instructions

• Heat a large skillet over medium heat. Add 1 pound ground beef, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook, breaking the meat into pieces, until no longer pink.
• Drain excess fat from the skillet and transfer the cooked beef to a plate; leave the pan in place.
• Add 1 tablespoon olive oil to the same skillet and heat over medium-high heat until shimmering.
• Add 4 cups fresh broccoli florets and 1 small onion (sliced thin) to the skillet. Cook, stirring occasionally, until the broccoli is crisp-tender, about 4–5 minutes. (If you prefer softer broccoli, cover the pan for part of the cooking time to steam it.)
• While the vegetables cook, whisk together ½ cup water, ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 1 teaspoon ground ginger, and 2 tablespoons cornstarch in a bowl until the cornstarch is fully dissolved and the mixture is smooth.
• Return the cooked beef to the skillet with the broccoli and onion. Stir to combine.
• Pour the soy sauce mixture into the skillet and cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1–2 minutes.
• Remove from heat and serve immediately over hot cooked rice.