Ground Beef and Broccoli

Ground beef and broccoli is a fast, flavorful stir-fry dish that’s perfect for busy weeknights. It combines tender-crisp broccoli with juicy, seasoned ground beef in a savory-sweet sauce. This recipe brings all the comfort and bold flavor of takeout right into my kitchen—with minimal ingredients and effort.

Why You’ll Love This Recipe

I love how quick and satisfying this meal is. It comes together in one pan, uses ingredients I usually already have on hand, and still manages to deliver rich, bold flavor. The beef is juicy and flavorful, the broccoli stays crisp-tender, and the sauce ties it all together beautifully. Plus, I can serve it over rice, noodles, or even on its own for a low-carb option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Fresh broccoli florets

• Garlic, minced

• Soy sauce

• Brown sugar or honey

• Sesame oil

• Cornstarch (to thicken the sauce)

• Water or beef broth

• Optional: ginger, red pepper flakes, green onions, sesame seeds

Directions

1. I start by whisking together the sauce: soy sauce, brown sugar (or honey), water or broth, a splash of sesame oil, and cornstarch. This gives the dish its classic glossy finish.

2. In a large skillet or wok, I cook the ground beef over medium-high heat until browned and fully cooked, breaking it up as it cooks. I drain any excess grease if needed.

3. I add garlic (and ginger, if using) to the pan and sauté it for about a minute, just until fragrant.

4. Then I add the broccoli florets along with a splash of water. I cover the pan for a few minutes to let the broccoli steam until it’s bright green and slightly tender.

5. I pour in the sauce and stir everything together. As the sauce heats, it thickens and coats the beef and broccoli beautifully.

6. I cook for another 2–3 minutes, then finish with a drizzle of sesame oil and optional green onions or sesame seeds for garnish.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so it’s ready in under 30 minutes total—perfect for weeknights.

Variations

Sometimes I add thinly sliced bell peppers or snap peas for extra crunch and color. I’ve also used ground turkey or ground chicken instead of beef when I want something lighter. For extra spice, I throw in some red pepper flakes or a squirt of sriracha. If I want a thicker sauce, I just increase the cornstarch a bit.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth, or I microwave it in 30-second intervals until hot. It also freezes well—I just make sure to cool it completely before freezing, then thaw and reheat as needed.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I’ve used frozen broccoli in a pinch. I just thaw it first and reduce the steaming time slightly to avoid overcooking.

What kind of ground beef works best?

I usually go with lean ground beef (85–90% lean) to keep it flavorful without being greasy. I drain any excess fat if needed.

Is this dish gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce. Everything else is naturally gluten-free.

Can I double the sauce?

Definitely. If I’m serving it over rice or noodles, I like to double the sauce so everything gets nicely coated and extra flavorful.

What can I serve with this?

I often serve it over steamed rice, jasmine rice, or noodles. Cauliflower rice works great for a low-carb version, and it’s also great with lettuce wraps for a fun twist.

Conclusion

Ground beef and broccoli is one of those simple meals that never disappoints. It’s quick, affordable, and full of flavor—and I love how easy it is to adapt based on what I have in the fridge. Whether I serve it over rice or just eat it straight from the skillet, it always hits the spot.

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