Combine beef broth, soy sauce, sugar, sesame oil, garlic and red pepper flakes in a medium sized bowl. Whisk together and set aside.
Brown ground beef in a large skillet over medium heat. Once it’s cooked through, drain the fat and return to the stovetop.
Pour the sauce over the cooked beef. Bring to a simmer over medium heat.
Add the broccoli florets and cover. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally, until the broccoli is tender.
Prepare your cornstarch slurry by combining the cornstarch and cold water in a small bowl. Stir until all of the cornstarch is dissolved.
Use your whisk to make an opening in the center of the beef and broccoli mixture. Pour the cornstarch slurry into the sauce, whisking continuously to avoid clumping. You should notice the sauce start to thicken pretty quickly. Cook for about 2 minutes to thicken the sauce.
Remove from the heat and serve.
Serve with white rice or cauliflower rice.
Gluten free option: Sub tamari for the low sodium soy sauce.
Course Main Course
Keyword asian beef and broccoli, broccoli and beef, ground beef stir fry