This recipe is from Chapter 4 of The One-Pot Casserole Cookbook
Makes 8 servings
Ingredients
1/2 cup oyster sauce
1/3 cup soy sauce (or tamari for gluten-free)
1/3 cup chicken broth or water
1/3 cup firmly packed brown sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced garlic
1 tablespoon sesame or vegetable oil
1 pound lean ground beef
1/8 teaspoon baking soda
1/4 teaspoon salt
4 cups cooked rice, cold
3 cups frozen broccoli florets, thawed and drained
2 scallions, finely chopped
2 teaspoons sesame seeds (optional)
Instructions
- Preheat the oven to 350° F.
- In medium mixing bowl, whisk together the oyster sauce, soy sauce, broth, brown sugar, rice vinegar, and garlic until combined. Set aside.
- Set a Dutch oven over medium-high heat and pour in the oil. Once the oil is shimmering, add the beef and sprinkle with the baking soda and salt. Sauté for 5 to 6 minutes, breaking the meat up as it cooks, until evenly browned. Drain any excess fat from the pot and return it to the heat.
- Reduce the heat to medium-low. Add the rice and broccoli to the Dutch oven. Pour in the sauce. Stir, breaking up any clumps in the rice, until the ingredients are well-combined and evenly coated in sauce.
- Secure a lid on the pot and transfer it to the middle rack of the preheated oven. Bake for 20 to 25 minutes, until the rice is thoroughly heated through. Remove the pot from the oven. Sprinkle with scallions and sesame seeds, if desired, and serve immediately.
