Ground Beef and Broccoli

This quick ground beef and broccoli stir-fry transforms humble ingredients into a restaurant-worthy dinner that's ready in just 20 minutes. The savory-sweet sauce coats tender beef crumbles and vibrant broccoli for a meal that satisfies even my pickiest eaters on busy weeknights.

I created this recipe during a particularly hectic week when I realized we had ordered takeout three nights in a row. My family now requests this "better than takeout" dinner at least twice a month, and I'm always happy to oblige.

Ingredients

• Olive oil: Creates the perfect foundation for sautéing with a clean flavor that doesn't compete with Asian seasonings
• Broccoli florets: Provide perfect texture contrast and absorb the delicious sauce in all their little flowering tops
• Lean ground beef: Offers juicy flavor at a fraction of the cost of traditional steak used in beef and broccoli
• Fresh garlic cloves: Add aromatic depth that powder simply cannot match look for firm bulbs without any sprouting
• Low-sodium soy sauce: Provides rich umami foundation while allowing you to control the salt level
• Brown sugar: Balances the savory elements with necessary sweetness that helps create the signature sauce
• Toasted sesame oil: Delivers authentic Asian flavor with just a small amount use dark sesame oil for strongest impact
• Ground ginger: Offers warming spice that complements the beef perfectly fresh ginger works wonderfully too
• Red pepper flakes: Add customizable heat that wakes up the palate without overwhelming the dish
• Black pepper: Enhances all the other flavors and adds subtle spice throughout the dish

Step-by-Step Instructions

Sauté the Broccoli:

Heat olive oil in a large skillet over medium-high heat until it shimmers with a slight ripple effect. Add broccoli florets and toss frequently for 3-4 minutes. You want the broccoli to turn vibrant green while maintaining a slight crunch. The edges should show slight browning but avoid full softening. Remove immediately to a plate to prevent overcooking.

Brown the Beef and Garlic:

Add ground beef directly to the same hot skillet breaking it into small crumbles with a wooden spoon or spatula. After about a minute add the minced garlic and continue cooking for 5-6 minutes total until beef shows no pink. The garlic should become fragrant but not burn. Drain excess fat or blot with paper towels to prevent a greasy sauce.

Create the Sauce:

While beef browns whisk together soy sauce brown sugar toasted sesame oil ground ginger red pepper flakes and black pepper in a small bowl. Ensure brown sugar is fully dissolved into the mixture which should have a glossy appearance. This sauce preparation allows flavors to begin melding before hitting the hot pan.

Finish and Combine:

Pour the prepared sauce directly over the browned beef in the hot skillet. Stir constantly for 2-3 minutes as the sauce bubbles and begins to thicken slightly coating each piece of meat. The sauce should reduce just enough to cling to the beef without becoming sticky. Return the broccoli to the pan tossing to coat every piece in the flavorful sauce. Taste and adjust seasonings before serving immediately.

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Toasted sesame oil completely transforms this dish from good to exceptional. When my daughter first tried this recipe, she declared it tasted "just like the restaurant" and immediately requested I make it again the following night. That small bottle of sesame oil has earned permanent pantry status in our home.

Make-Ahead Options

This beef and broccoli reheats beautifully, making it perfect for meal prep. I often double the recipe specifically to have leftovers. Store in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of water if the sauce has thickened too much. The flavors actually intensify overnight as the beef continues to absorb the sauce.

Smart Substitutions

Ground turkey or chicken works wonderfully in place of beef for a lighter option. For a vegetarian version, substitute crumbled tofu or tempeh. The sauce is incredibly versatile. No broccoli? Try bell peppers, snap peas, carrots, or cauliflower—whatever vegetables need using in your refrigerator. During busy weeks, pre-cut frozen broccoli florets save precious minutes and work perfectly in this recipe.

Serving Suggestions

While white rice is the classic pairing, this beef and broccoli shines over many bases. Try serving over brown rice for added nutrition, cauliflower rice for a low-carb option, or rice noodles for a different texture experience. For a complete meal, I often add a simple side of cucumber salad dressed with rice vinegar and a sprinkle of salt. The cool crunch perfectly complements the savory beef.

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This recipe has become one of my family's favorites, packed with flavor and perfect for busy weeknights.

Frequently Asked Questions

→ Can I substitute ground turkey for the ground beef?

Yes! Ground turkey works perfectly as a leaner alternative. You may want to add an extra teaspoon of oil when cooking since turkey has less fat than beef, which helps prevent it from drying out.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine! Thaw it first and pat dry with paper towels to remove excess moisture. Reduce the initial cooking time by 1-2 minutes since frozen broccoli is partially cooked.

→ How spicy is this dish?

With just 1/4 teaspoon of red pepper flakes, it has a mild heat. For spicier flavor, increase the red pepper flakes to 1/2 teaspoon or add a drizzle of sriracha when serving.

→ Can I make this dish ahead of time?

Yes! You can prepare the components up to 2 days ahead. Store the cooked beef mixture and broccoli separately, then combine and reheat when ready to serve. This helps maintain the broccoli's texture.

→ What can I serve with this beef and broccoli?

White rice, brown rice, or noodles are classic pairings. For a lower-carb option, try cauliflower rice or zucchini noodles. A side of steamed dumplings also complements this dish nicely.