Choose lean ground beef (90–95% lean) to reduce grease; drain any excess fat when necessary., Whisk the sauce ingredients thoroughly to avoid lumps in the sauce., Do not overcook broccoli to maintain bright color and crisp texture., Cook beef until almost done before adding sauce to keep it juicy., Use a large pan and avoid overcrowding to ensure proper browning., Adjust sauce seasoning to taste by adding honey or rice vinegar if desired., Toast sesame seeds before garnishing to enhance nutty aroma., Swap ground beef for ground turkey, chicken, or thinly sliced steak if preferred., Serve over rice, jasmine rice, brown rice, or cauliflower rice for a low-carb option., Add other blanched vegetables such as asparagus, bell peppers, or zucchini as desired., For gluten-free version, use tamari and gluten-free cornstarch alternatives like arrowroot., To thicken sauce further, add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water if needed., Refrigerate leftovers in airtight container for 3-4 days; freeze for up to 2-3 months., Reheat gently on stovetop with a splash of water or broth or in microwave in intervals, stirring between., Make beef and sauce up to two days ahead; keep broccoli separate to maintain crispness when reheating.