Instructions

1. Make the sauce by adding all of the sauce ingredients to a bowl. Whisk together well so that the cornstarch dissolves into the liquid. Set aside.
2. Add the oil to a large skillet over medium heat. Once the skillet is hot, add the broccoli florets and cook for 2-3 minutes until the broccoli turns bright green. Pour 1/4 cup of water into the skillet and then cover and steam the broccoli for another 2-3 minutes until tender but still crisp. Remove the broccoli from the skillet and set aside.
3. Add a little more oil to the skillet, or spray with non-stick cooking spray and the add the ground beef. Break up the ground beef into crumbles, and then let it cook for a few minutes until the beef starts to caramelize on the bottom. Repeat this process, breaking up and stirring, until the beef is cooked though. Drain any drippings from the pan and then return the skillet to the heat.
4. Add the scallions to the beef and cook for 2 minutes until the scallions have softened. Add the broccoli back to the skillet and stir. Stir the sauce again to make sure the cornstarch is mixed in, and then pour over the beef and broccoli and stir.
5. Let the sauce thicken for 30 seconds, taste and adjust the seasonings if needed and serve with a drizzle of crunchy chili onion oil on top (optional). If the sauce thickens too much, add a splash of water and stir.