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

1. 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.

2. 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.

3. Whisk the beef broth, hoisin, vinegar, soy sauce and cornstarch in a bowl.

4. 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.

5. 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.

6. 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.

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