Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Strain pasta in a colander.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly.
Cut broccoli into small bite-sized pieces.
Brown the Beef
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef to hot pan and cook, breaking up with a spoon, until lightly browned, 2-3 minutes.
Add a pinch of salt and pepper.
Transfer to a plate. Ground beef will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear ground beef to medium heat and add 2 tsp. olive oil, broccoli and white portions of green onions to hot pan. Stir often until lightly browned and crisp tender, 2-3 minutes.
Add carrots and garlic and stir constantly until aromatic, 45-60 seconds.
Finish the Dish
Combine ponzu, cornstarch, and sugar in a mixing bowl.
Add ponzu-cornstarch mixture and reserved pasta water to pan with vegetables.
Bring to a boil, return pasta and ground beef to pan, and stir occasionally until no pink remains in beef and sauce is thick enough to coat pasta, 2-3 minutes.
Plate as pictured on front of card, garnishing with green portions of green onions and red pepper flakes (to taste). Bon appétit!