Ground Beef and Broccoli
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.
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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