• Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Place broccoli in a medium microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until just tender, 3-4 minutes. (You’ll finish the broccoli in Step 5.)

• In a large bowl, combine chili sauce, sweet soy glaze, and ponzu.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Add beef*; season with pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3 minutes. • Continue to cook, breaking up meat into pieces, until beef is browned and cooked through, 1-3 minutes more. • Carefully drain any excess grease from pan. Turn off heat; transfer beef to bowl with sauce. Tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in pan used for beef. Add broccoli. Cook, stirring occasionally, until browned, 2-3 minutes. • Transfer broccoli to bowl with beef and sauce; toss until thoroughly coated.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Divide rice between bowls; top with beef and broccoli. Garnish with scallion greens. Serve. Ground Meat is fully cooked when internal temperature reaches 160°.