• 1 Tbsp canola oil

• 1 pound ground chuck

• 2 large heads broccoli, cut into florets, stems peeled and sliced (about 6 C)

• 2 large garlic cloves, finely chopped (about 1 Tbsp)

• 3 C cold, cooked long-grain rice

• 1 large red bell pepper, sliced

• 3 Tbsp lower-sodium soy sauce

• 2 Tbsp rice wine vinegar

• 1 Tbsp toasted sesame oil

• 1 tsp light brown sugar

• 4 scallions, thinly sliced (about 1/2 C)

• 1 tsp kosher salt

• 1/4 tsp crushed red pepper

Heat oil in a large skillet over high. Add beef and press into a thin layer covering bottom of skillet. Cook, stirring once, until browned, about 6 minutes.  Add broccoli and garlic. Cook, stirring occasionally, until broccoli begins to soften, about 6 minutes. Add rice and bell pepper. Cook, stirring often, until heated through and beginning to brown, about 6 minutes. Stir together soy sauce, vinegar, sesame oil and brown sugar in a small bowl. Pour soy mixture over rice mixture, stirring to combine. Remove from heat; sprinkle with scallions, salt and crushed red pepper.


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