Prepare the broccoli by cutting it into small, even florets if needed, and set aside so it is ready to go into the pan.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, water, cornstarch, crushed red pepper flakes if using, black pepper, and salt until the cornstarch is fully dissolved, then set this sauce mixture aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and spreads easily across the pan.

Add the ground beef to the hot pan and cook, breaking it up with a spatula, for about 5 to 7 minutes until it is browned and no pink remains.

Stir in the minced garlic and grated ginger with the browned ground beef and cook for about 30 seconds to 1 minute, just until fragrant, being careful not to let the garlic burn.

Add the broccoli florets to the pan with the ground beef, toss everything together, and cook for 3 to 4 minutes, stirring often, until the broccoli turns bright green and starts to become tender but still crisp.

Give the prepared sauce mixture a quick stir, then pour it into the pan with the ground beef and broccoli, stirring well to coat all the ingredients evenly.

Let the mixture simmer for 2 to 4 minutes, stirring frequently, until the sauce thickens and lightly clings to the ground beef and broccoli, and the broccoli is cooked to your preferred tenderness.

Taste the Ground Beef and Broccoli and adjust the seasoning with a little extra salt or black pepper if needed, then remove the pan from the heat and serve hot.