Step 1

Preheat the oven to 425˚. Combine the beef, egg, onion, panko, 1 teaspoon salt, ½ teaspoon black pepper, the red pepper flakes and half of the ginger in a large bowl and mix with your hands. Roll into 1-inch balls and place on a rimmed baking sheet; refrigerate while you make the broccoli.

Step 2

Toss the broccoli with 1 tablespoon canola oil, the sesame seeds and the remaining ½ teaspoon each salt and pepper on a separate baking sheet. Roast, tossing once, until tender and starting to char, 10 to 15 minutes. Drizzle with the sesame oil.

Step 3

Whisk the beef broth, hoisin sauce, vinegar, soy sauce and cornstarch in a bowl.

Step 4

Toss the meatballs in the flour in a large bowl. Heat the remaining ¼ cup canola oil in a large cast-iron skillet over medium-high heat. Working in batches, add the meatballs and cook, turning, until browned, 2 to 3 minutes. Transfer to a plate.

Step 5

Pour off the excess oil from the pan and return to medium-high heat. Add the bell pepper, scallion whites and remaining ginger and stir, 1 minute.

Step 6

Add the broth mixture and meatballs to the skillet and stir. Cook, stirring, until the sauce has thickened and the meatballs are cooked through, about 3 minutes. Add more red pepper flakes to taste. Serve the meatball mixture and broccoli over rice and top with the scallion greens.