1 cup water

6 tablespoons lower-sodium soy sauce

3 tablespoons packed light brown sugar

1 tablespoon cornstarch

3 cloves garlic, minced

1 tablespoon minced fresh ginger (from 1-inch piece)

2 teaspoons unseasoned rice vinegar

3 tablespoons neutral oil (such as canola), divided

12 ounces (about 5 1/4 cups) fresh broccoli florets

1 pound 90/10 lean ground beef

1/2 teaspoon kosher salt

2 teaspoons toasted sesame seeds (optional)

2 green onions, thinly sliced (optional)

Steamed white rice, for serving

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In a medium bowl, whisk together water, soy sauce, brown sugar, cornstarch, garlic, ginger, and rice vinegar until sugar dissolves. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add broccoli and cook, stirring occasionally, until tender-crisp and slightly charred, 6–7 minutes. Transfer to a bowl.
Reduce heat to medium, add remaining 1 tablespoon oil to skillet. Add ground beef, sprinkle with salt, and cook, breaking into crumbles, until browned, about 5 minutes.
Pour sauce into skillet with beef. Bring to a simmer and cook, stirring constantly, until slightly thickened, about 3 minutes.
Return broccoli to skillet and cook, stirring, until sauce thickens further and coats beef and broccoli, about 3 minutes.
Garnish with sesame seeds and green onions if desired. Serve over steamed rice.