Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli florets and cook for about 2-3 minutes without stirring until charred. Flip and cook another 2-3 minutes until tender-crisp. Remove and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the ground beef and sear on one side for enhanced flavor. Break apart after 6-8 minutes and cook until no pink remains. Drain excess fat if desired.

Create a well in the center of the beef and add minced ginger and garlic. Cook for 30-60 seconds until fragrant.

Pour in the teriyaki sauce, stirring to combine. Cook for 1-2 minutes to thicken and coat the beef evenly.

Fold the charred broccoli into the beef and teriyaki sauce, cooking for an additional 1-2 minutes.

Serve over steamed rice or cauliflower rice, garnished with sesame seeds and scallions.