Makes two Servings
4 tbsp. Sriracha Sauce
2 tbsp. Honey (hot honey optional)
2 tbsp. Soy Sauce
2 tbsp. Rice Vinegar
1 Small-Medium Onion, sliced thinly
1 lb. Ground Beef
2 Cloves Garlic, minced
2 tsp. Grated Fresh Ginger
1 Serrano Chile, sliced thinly (optional)
2-3 Scallions, sliced thinly, for garnish
Cilantro Leaves, for garnish
1 bunch Baby Broccoli
In a small bowl whisk together Sriracha Sauce, Soy Sauce, Rice Vinegar, and honey (I am using hot honey, for that extra heat). Set the sauce aside.
Next, get your onions sautéing in a nonstick pan with a little drizzle of grapeseed oil. Let the onions go on medium-high heat, stirring occasionally, until they are translucent and beginning to brown.
Meanwhile, place the broccoli on a small sheet pan, drizzle with a little grapeseed oil, and sprinkle with a pinch of kosher salt. Turn the oven to broil, but place the tray of broccoli on the middle rack, so it’s a little farther away from the heating element. Give it about 5-8 minutes. Then you can let it keep going for more well-done broccoli. Keep an eye on it and pull the broccoli out when it’s done to your liking.
Once the onions have a little color and are soft, add the ground beef to the pan and break it up as it cooks. When the beef is browned, add the minced garlic and grated ginger to the pan. Stir in the aromatics and cook for about 30 seconds, then stir in the Firecracker Sauce.
Let the mixture come up to a boil and let it simmer until the sauce reduces and thickens slightly.
Then add the sliced chile pepper, if using. Continue cooking for another 3-5 minutes.
Use a slotted spoon to serve a helping of the Firecracker Beef onto a bed of rice. Add a few stalks of the broiled broccoli alongside.
Top with sliced scallions and cilantro leaves.