To make the Hoisin Sauce

1. Combine all the ingredients into a small saucepot, bring to a simmer and stir with a whisk to combine all ingredients.
2. Turn the heat to very low and simmer for 5 minutes.
3. Turn the heat off and set aside until needed.

To make the Stir Fry

1. Heat a large saucepan or wok (with a lid) over high heat. Add in 1 tablespoon of the sesame oil and ground beef. Try not to break the beef up into tiny pieces, leave medium to larger pieces and let it cook completely through. Stir occasionally until all the pink is gone.
2. Turn the heat off and remove the cooked beef to a plate or bowl. Set aside.
3. Return the pan or wok to your stove over medium/high heat. Add in the remaining 1 tablespoon of sesame oil.
4. Place the cauliflower in the pan. Try to arrange the florets in a single layer on the pan, so they touch the bottom of the pan. Let cook for 4 minutes.
5. Add in the broccoli and stir to combine. Pour in 1 cup of water and put a lid on the pan. Let steam and cook until all the water has evaporated. Remove the lid.
6. Flip the florets over and around so more of them get browned. Cook until they are slightly tender but not overcooked.
7. Return the cooked ground beef to the pan. Stir to combine. Turn the heat off and drizzle the hoisin sauce on the top and garnish with scallions. Toss slightly to coat everything with the sauce and scallions. Serve hot and with extra hoisin sauce.