Ground Beef and Broccoli
Ground Beef and Broccoli is a quick, family-friendly dinner loaded with flavor. This easy ground beef and broccoli stir fry comes together in under 30 minutes with a sweet-savory sauce. Perfect for busy weeknights!
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Ground beef and broccoli is the perfect weeknight meal!
Ben and I love my Broccoli Beef Recipe for an easy dinner with Asian takeout vibes. But the last time I put it on our meal plan, I realized the steak I thought I had stashed in the freezer only existed in my imagination. Oops.
Luckily, I did have a package of ground beef, so I took inspiration from my Ground Beef Stir Fry and that’s how this ground beef and broccoli came to be. Call it destiny, call it kismet; I call it delish!
This easy stir fry has the sticky sweet-and-savory sauce you love from classic beef and broccoli (or Crockpot Beef and Broccoli), but the ground beef keeps it budget-friendly and kid-friendly too. Let’s talk about what makes it a keeper:
- Meal Prep Friendly Recipe. I love a stir fry for meal prep! (This Broccoli Tofu Stir Fry is another favorite.) They store and reheat beautifully and when you add brown rice, you’ve got a complete and satisfying meal.
- Quick and Easy. Minimal prep and short cooking time means this ground beef and broccoli recipe is on the table in well under 30 minutes!
- Homemade Sauce. Skipping the store-bought stir fry sauce makes this recipe taste better and limits the added sugars and fillers. (My Instant Pot Beef and Broccoli is made with homemade sauce too!)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Sauce:
- Low-Sodium Soy Sauce. Low-sodium keeps it from being too salty. For a gluten-free option, swap in tamari sauce.
- Maple Syrup, Honey, or Brown Sugar. To balance the savory flavor.
- Cornstarch. Thickens the sauce so it coats the ground beef and broccoli.
- Sesame Oil. Toasted sesame oil has a fantastic nutty flavor for that little extra something-something in the sauce.
For the Stir Fry:
- Lean Ground Beef. If you use a higher fat ground beef, you may want to drain off some of the grease.
- Broccoli. Cut it into evenly sized pieces so they’re all equally tender when the stir fry is done.
- Ginger and Garlic. Two essentials for stir fries! I love the warmth fresh ginger adds. It’s so worth it!
- Red Pepper Flakes. Adjust the amount to your palate’s preferences.
- Green Onions. You’ll use the white parts in the stir fry and the greens for garnish.
- Sesame Seeds. Optional, but I like the subtle crunch they add.
- Cooked Rice. The perfect base to soak up the sauce. White rice is the classic or use Instant Pot Brown Rice.
How to Make Ground Beef and Broccoli
Mix the Sauce (photo 1). Whisk the soy sauce, water, sweetener, cornstarch, and sesame oil.
Brown the Beef (photo 2). Cook it in hot oil with salt and pepper until browned, then remove from the pan.
Cook the Broccoli (photo 3). Stir fry until crisp-tender; add a splash of water if needed to steam it a bit. Stir in ginger, garlic, and red pepper flakes until fragrant.
Finish (photo 4). Return beef to the pan and pour in the sauce. Cook until thickened. Stir in green onions, adjust seasoning, and serve over rice. ENJOY!
Recipe Variations
- Make It Spicy. Serve with chili crisp or add sriracha to the sauce. You can also add extra red pepper flakes!
- Add More Vegetables. Swap half the broccoli for sliced bell peppers, snap peas, mushrooms, or carrots.
What to Serve with Ground Beef and Broccoli
- Fried Rice. Level up your rice game with Easy Egg Fried Rice or Healthy Cauliflower Fried Rice.
- Other Grains. Swap the usual rice for protein-packed quinoa.
- Asian-Inspired Apps. Make it a takeout at home feast with Air Fryer Egg Rolls or Pork Dumplings.
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Ground Beef and Broccoli
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Ingredients
For the Sauce:
- â…“ cup low-sodium soy sauce
- â…“ cup water
- 2 tablespoons pure maple syrup honey, or brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
For the Stir Fry:
- 2 tablespoons canola oil or other neutral high temperature cooking oil divided
- 1 pound lean ground beef I used 93% lean
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 head broccoli chopped into florets, about 3 cups or 10 ounces
- 2 tablespoons minced fresh ginger from about a 2-inch piece
- 2 cloves garlic minced (about 2 teaspoons)
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 small bunch bunch green onions thinly sliced, white/light green parts and dark green parts divided
- 1 tablespoon sesame seeds optional for serving
- Cooked brown or white rice for serving
Instructions
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In a liquid measuring cup or small bowl, whisk together the soy sauce, water, maple syrup (or honey or brown sugar), cornstarch, and sesame oil until smooth. Keep near the stove.
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Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon canola oil. When the oil is hot and shimmering, add the beef, salt, and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 5 to 7 minutes. With a slotted spoon, transfer to a plate.
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Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the broccoli and cook, stirring often, until bright green and crisp-tender, 3 to 4 minutes. If the florets need a little help softening, splash in 2 tablespoons water, cover the pan for 30 to 60 seconds, then uncover and toss.
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Add the ginger, garlic, and red pepper flakes to the center and stir constantly until very fragrant, about 30 to 60 seconds.
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Return the beef and any collected juices to the pan. Give the sauce a quick stir to recombine and pour it over the beef and broccoli. Add the white and light green parts of the green onions. Cook, tossing constantly, until the sauce is glossy and thickened, 1 to 2 minutes. If it gets too thick, add a splash of water as needed.
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Remove from the heat. Sprinkle with the green onion tops. Taste and adjust with more red pepper flakes or a pinch of salt if you like. Sprinkle with sesame seeds. Serve hot over rice.
Video
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Microwave individual portions until warmed through or heat on the stovetop over medium heat with a splash of water or beef broth.
- TO FREEZE: Freeze in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating.
