Before anything hits the pan, I whisk together the mayo, sriracha, honey, rice vinegar, and garlic powder in a small bowl. It only takes a minute, and it lets the flavors mingle while you cook everything else. Set it in the fridge so it stays cool and thickens slightly before serving.
Heat one tablespoon of olive oil in a large skillet over medium-high heat, then add the broccoli florets. I leave them alone for two to three minutes so one side gets a nice char, then flip and cook another two to three minutes. Transfer the broccoli to a bowl and set it aside for now.
In the same skillet, add another half tablespoon of oil and the ground beef. I let it sit undisturbed for a minute or two so it develops a deep brown crust before breaking it apart with a spatula. Cook until no pink remains, which usually takes about five to seven minutes total.
Once the beef is fully cooked, I push it to the side and add the last bit of oil along with the minced garlic and ginger. Cooking them directly in the pan for thirty to sixty seconds wakes up their aroma fast. Stir everything together so the beef picks up that fresh, fragrant flavor.
Pour in the teriyaki sauce and stir it through the beef until everything is coated evenly. I let it bubble for one to two minutes so the sauce thickens slightly and clings to the meat instead of pooling at the bottom. This step is where the dish really starts to smell amazing.
Add the charred broccoli back into the skillet and turn off the heat. I give everything one final stir so the broccoli warms back through and gets coated in that sticky teriyaki sauce. It only takes a minute, and you don't want to overcook the broccoli at this point.
Scoop your rice or cauliflower rice into a bowl, then top it with the teriyaki beef and broccoli mixture. I always finish mine with a generous drizzle of yum yum sauce, plus sesame seeds and scallions. Serve it right away while everything is still warm.
