Ground Beef and Broccoli

Heat a large, deep skillet with a lid over medium-high heat for 1 to 2 minutes. Add the ground beef and break it up with a spatula. Once the meat is broken up a bit, add the mushrooms and salt and cook until the meat is browned and the mushrooms have released their liquid, about 8 minutes. 2. While you wait for the meat to cook, mix the sauce in a small bowl on the side. Add the tamari, honey, ginger, garlic, and sriracha, and whisk well until the honey has dissolved. This is also the time when I cut the broccoli into pieces. 3. Once the meat has cooked, add the broccoli florets and the sauce. Stir briefly, then cover the pot with a lid. Cook covered until the broccoli is bright green and easily pierced with a fork, about 4 to 5 minutes. (The smaller you cut the broccoli, the faster it will cook.) 4. For a thicker sauce, combine the arrowroot starch with a tablespoon of cool water in a small bowl. Whisk well until the starch is liquified (this is called a slurry). When the broccoli is tender, remove the lid from the pan and pour in the arrowroot slurry. Stir well until the sauce in the pan has thickened slightly, then turn off the heat. Serve this beef and broccoli right away over cooked rice, if desired. 5. prep10 mins 6. cook1 min 7. total11 mins