Whip up a delicious dinner in just 20 minutes with Ground Beef and Broccoli, a one-pan dish bursting with savory flavors. This Beef and Broccoli Stir Fry combines tender-crisp broccoli, flavorful ground beef, and a tangy-sweet sauce, perfect for busy weeknights or casual gatherings. Serve over rice or noodles for a satisfying meal that’s easier than takeout. Let’s make this quick and tasty Ground Beef and Broccoli!
Ingredients for Ground Beef and Broccoli
Here’s what you’ll need for Ground Beef and Broccoli (serves 4):
Stir Fry:
- 1 lb (450g) lean ground beef
- 1 small head broccoli (or 10–12 oz/280–340g pre-washed florets), cut into small florets
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced
- 1 tsp (2g) ground ginger (or 2 tsp fresh ginger, minced)
- ¼ tsp (0.5g) red pepper flakes
- ¼ tsp (0.5g) black pepper
Sauce:
- ¼ cup (60ml) low-sodium soy sauce
- 2 tbsp (25g) light brown sugar
- 1 tsp (5ml) toasted sesame oil
Serving (Optional):
- Cooked rice (white, brown, or cauliflower) or noodles (udon, rice, or egg noodles)
- 1 tbsp (9g) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Small bowl
- Whisk
- Cutting board and knife
Ingredient Tips
- Broccoli: Fresh broccoli florets ensure vibrant color and crisp texture in Beef and Broccoli Stir Fry; frozen works if thawed and drained.
- Ground Beef: Lean ground beef or sirloin keeps the dish light; drain excess fat for best results.
- Soy Sauce: Low-sodium prevents an overly salty sauce.
- Sesame Oil: Toasted sesame oil adds rich flavor; a little goes a long way.
- Ginger: Ground ginger is convenient, but fresh ginger elevates the dish.
Directions for Ground Beef and Broccoli
Let’s create this quick Beef and Broccoli Stir Fry!
Prepare Rice or Noodles
- I start cooking rice or noodles according to package instructions, timing them to finish with the stir fry.
Sauté the Broccoli
- In a large skillet, I heat 1 tbsp olive oil over medium-high heat.
- I add the broccoli florets and sauté for 3–4 minutes until crisp-tender and vibrant green.
- I remove the broccoli to a plate and set aside.
Cook the Beef
- In the same skillet, I add 1 tbsp olive oil and 1 lb ground beef.
- I cook for 5–6 minutes, breaking it apart with a spatula, until browned.
- I add the minced garlic, 1 tsp ground ginger, ¼ tsp red pepper flakes, and ¼ tsp black pepper, cooking for 1 minute until fragrant.
- I drain any excess fat.
Make the Sauce
- In a small bowl, I whisk ¼ cup low-sodium soy sauce, 2 tbsp brown sugar, and 1 tsp toasted sesame oil until smooth.
Combine and Simmer
- I pour the sauce over the browned beef and stir to coat. I let it simmer for 2–3 minutes until the sauce thickens slightly. I return the broccoli to the skillet, toss to combine, and heat through for 1 minute.
Serve
- I scoop Ground Beef and Broccoli over rice or noodles, garnishing with sesame seeds and green onions for a pop of flavor and color.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: ~20 minutes
- Servings: 4 (~200g per serving, without rice/noodles)
- Calories: ~350 kcal per serving
- Macros per Serving: 15g carbs, 25g protein, 20g fat, 3g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Ground Beef and Broccoli
Try these twists on Beef and Broccoli Stir Fry:
- Different Protein: Swap ground beef for ground chicken or turkey, adding extra oil for leaner meats, inspired by Food and Tips’ Blueberry Swirl Sugar Cookies.
- Veggie Mix: Replace or add snow peas, bell peppers, or shredded carrots for variety.
- Spicy Kick: Drizzle with Sriracha or add ½ tsp chili paste to the sauce for heat.
- Low-Carb: Serve over cauliflower rice or zucchini noodles for a lighter option.
- Gluten-Free: Use tamari instead of soy sauce for gluten-free Ground Beef and Broccoli.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light side.
- Enjoy with Food and Tips’ Coconut Cooler for a cool complement.
Storage
I store Ground Beef and Broccoli in an airtight container in the refrigerator for up to 3–4 days. For freezing, I portion into freezer-safe containers and store for up to 2 months, thawing overnight in the refrigerator. To reheat, I warm in the microwave or in a skillet over medium-low heat with a splash of broth to loosen the sauce, if needed.
Serving Tips
- Presentation: Serve in shallow bowls with a sprinkle of sesame seeds and green onions.
- Garnish: Add crushed peanuts or fresh cilantro for extra flair.
- Pairing: Enjoy with jasmine rice, udon noodles, or Food and Tips’ Grilled Lemon Herb Chicken for a hearty meal.
- Portion Size: 1 cup per serving for a main dish; smaller for a side.
- Occasions: Perfect for weeknight dinners, meal prep, or casual gatherings with Ground Beef and Broccoli.
FAQs About Ground Beef and Broccoli
Here are answers to common questions about making Ground Beef and Broccoli:
Can I use frozen broccoli?
Yes, thaw and pat dry frozen broccoli to avoid excess moisture in the stir fry.
How do I make the sauce thicker?
Simmer the sauce longer or add 1 tsp cornstarch mixed with 1 tbsp water to thicken.
Can I use fresh ginger instead of ground?
Yes, use 2 tsp minced fresh ginger for a bolder flavor.
Is this recipe gluten-free?
Use tamari instead of soy sauce to make it gluten-free.
Can I prep this dish ahead?
Yes, cook the beef and broccoli separately, store in the fridge, and combine with sauce when reheating.
More Recipes to Try:
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
Ground Beef and Broccoli is a quick, flavorful one-pan dish that delivers a satisfying meal in just 20 minutes. Perfect for busy nights or meal prep, this versatile stir fry is a family favorite. Try Ground Beef and Broccoli and enjoy a delicious, hassle-free dinner!
Ground Beef and Broccoli
Ingredients
For the Stir Fry:
- 1 lb 450g lean ground beef
- 1 small head broccoli or 10–12 oz/280–340g pre-washed florets, cut into small florets
- 2 tbsp 30ml olive oil
- 3 cloves garlic minced
- 1 tsp 2g ground ginger (or 2 tsp fresh ginger, minced)
- ¼ tsp 0.5g red pepper flakes
- ¼ tsp 0.5g black pepper
For the Sauce:
- ¼ cup 60ml low-sodium soy sauce
- 2 tbsp 25g light brown sugar
- 1 tsp 5ml toasted sesame oil
For Serving (Optional):
- Cooked rice white, brown, or cauliflower or noodles (udon, rice, or egg noodles)
- 1 tbsp 9g toasted sesame seeds, for garnish
- 2 green onions thinly sliced, for garnish
Instructions
Prepare Rice or Noodles
- I start cooking rice or noodles according to package instructions, timing them to finish with the stir fry.
Sauté the Broccoli
- In a large skillet, I heat 1 tbsp olive oil over medium-high heat. I add the broccoli florets and sauté for 3–4 minutes until crisp-tender and vibrant green. I remove the broccoli to a plate and set aside.
Cook the Beef
- In the same skillet, I add 1 tbsp olive oil and 1 lb ground beef. I cook for 5–6 minutes, breaking it apart with a spatula, until browned. I add the minced garlic, 1 tsp ground ginger, ¼ tsp red pepper flakes, and ¼ tsp black pepper, cooking for 1 minute until fragrant. I drain any excess fat.
Make the Sauce
- In a small bowl, I whisk ¼ cup low-sodium soy sauce, 2 tbsp brown sugar, and 1 tsp toasted sesame oil until smooth.
Combine and Simmer
- I pour the sauce over the browned beef and stir to coat. I let it simmer for 2–3 minutes until the sauce thickens slightly. I return the broccoli to the skillet, toss to combine, and heat through for 1 minute.
Serve
- I scoop Ground Beef and Broccoli over rice or noodles, garnishing with sesame seeds and green onions for a pop of flavor and color.
Notes
- Broccoli: Chop into small, even florets so it cooks quickly and evenly.
- Timing: If you’re making rice on the stovetop or Instant Pot to accompany this meal, be sure to start it first, because the beef comes together extremely quickly and you don’t want to be waiting on the rice at the end.
- Yield: This recipe as written makes enough to feed my family of 4 with a tiny bit leftover, but note that one of my kids is a toddler and one typically eats a light dinner. If you have hungrier mouths to feed, this might yield 3 or 2 generous servings only.
- Storage: Leftovers keep very well, tightly-covered in the fridge, for 3-4 days.
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