Cooking Instructions

• Fill a large pot with salted water and bring it to a boil.
• Add the 8 ounces of dried noodles and cook them for 2 minutes less than what's mentioned on the package.
• Once cooked, drain the noodles and rinse them under cool water.
• Cut the broccoli crown into 1-inch florets, which should be about 3 cups.
• Mince the garlic cloves and peel and mince the fresh ginger.
• In a medium bowl, mix the garlic, ginger, 3/4 cup of the chicken broth, soy sauce or tamari, oyster sauce, honey, and cornstarch. Whisk until combined.
• In a large skillet, heat the olive oil over medium-high heat until it starts to shimmer.
• Add the ground beef, seasoning it with kosher salt and black pepper.
• Cook the meat while breaking it up into medium pieces with a wooden spoon until it’s browned and cooked through, about 5 to 7 minutes.
• Next, add in the broccoli along with the remaining 1/2 cup of chicken broth.
• Stir everything together, cover the skillet, and let it cook until the broccoli turns bright and slightly tender, for around 3 minutes.
• Give the sauce another whisk to ensure it's well combined and pour it into the skillet along with the noodles.
• Toss everything together and cook until the sauce thickens and generously coats the noodles, about 2 to 3 minutes.
• Optionally, garnish with thinly sliced scallions and toasted sesame seeds before serving.