Categories: Asian
Ingredients
- 1 1/2 lbs. ground beef
- 1 large egg
- 1/2 onion, finely diced
- 3/4 cup panko
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes, plus more to taste
- 2-inch piece fresh ginger, peeled and grated
- 3 to 4 cups broccoli florets
- 1/4 cup plus 1 tbsp canola oil
- 1 tbsp sesame seeds
- 2 tsp toasted sesame oil
- 2 cups beef broth
- 1/4 cup hoisin
- 1/4 cup white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/3 cup all-purpose flour
- 1 red bell pepper, cut into strips
- 3 scallions, thinly sliced (white and green parts separated)
- Cooked white rice, for serving
Directions
-
Preheat oven to 425. Combine the beef, egg, onion, panko, 1 tsp salt, 1/2 tsp black pepper, red pepper flakes and half of the ginger in a large bowl and mix with your hands. Roll into 1-inch balls and place on a rimmed baking sheet; refrigerate while you make the broccoli.
-
Toss the broccoli with 1 tbsp canola oil, the sesame seeds, and the remaining 1/2 tsp salt and pepper on a separate baking sheet. Roast, tossing once, until tender and starting to char, 10 to 15 minutes. Drizzle with the sesame oil.
-
Whisk the beef broth, hoisin, vinegar, soy sauce and cornstarch in a bowl.
-
Toss the meatballs in the flour in a large bowl. Heat the remaining 1/4 cup canola oil in a large cast-iron skillet over medium-high heat. Working in batches, add the meatballs and cook, turning, until browned, 2 to 3 minutes. Transfer to a plate.
-
Pour off the excess oil from the pan and return to medium-high heat. Add the bell pepper, scallion whites and remaining ginger and stir, 1 minute.
-
Add the broth mixture and meatballs to the skillet and stir. Cook, stirring, until the sauce has thickened and the meatballs are cooked through, about 3 minutes. Add more red pepper flakes to taste. Serve the meatball mixture and broccoli over rice and top with the scallion greens.