Ground Beef And Broccoli Recipe

Ground beef and broccoli is one of those easy weeknight dinners that never fails to impress. It’s hearty, packed with flavor, and comes together in less than 30 minutes! This recipe gives you that perfect balance of juicy ground beef with tender-crisp broccoli, all smothered in a sweet-savory sauce that’s just downright irresistible. Whether you’re looking to whip up a meal that’s simple enough for a busy weeknight or something that feels just a little special, this one’s got your back. Plus, it’s one of those dishes that you can easily adapt based on what you have on hand.

For me, this is one of those recipes I turn to when I want something cozy but don’t want to spend ages in the kitchen. There’s just something so satisfying about that combination of broccoli and beef, soaked in a sauce that’s a little tangy, a little sweet, and packed with garlic and ginger. If you’ve ever had a craving for takeout-style beef and broccoli, this dish is going to hit all the right notes.

this RECIPE

A quick memory of why I love this dish

The first time I made ground beef and broccoli, it was one of those days where I came home exhausted, opened the fridge, and had that “Oh no, what am I even going to make?” moment. I was pretty much out of everything, but I had some ground beef, a lone broccoli crown, and a few pantry staples. I figured, why not throw them all together? To my surprise, it turned out amazing, and now it’s become a regular in my meal rotation. The smells of garlic and ginger cooking in the skillet always bring me back to that evening—a little burst of energy in a chaotic day, and the joy of discovering something delicious when you least expect it.

A little background on beef and broccoli dishes

Beef and broccoli as a combo is classic in Chinese-American cuisine. The dish you often find at your local takeout spot typically uses slices of beef, like flank or sirloin, with broccoli in a rich, savory sauce. The origins are inspired by Chinese stir-fry cooking, but it’s evolved over time, especially here in the U.S. Switching out the beef cuts for ground beef makes this version even easier and more budget-friendly, without sacrificing flavor. And let’s be real—ground beef is a freezer staple that’s always ready for a quick meal.

Let’s talk ingredients: the stars of the show

Ground beef: The heart of this dish. I usually go for lean ground beef, so you don’t have to worry about draining off too much fat. But if you have regular ground beef on hand, just spoon off the excess fat after browning, and you’re good to go! You could also try ground turkey or chicken if you want a lighter option.

Broccoli florets: Fresh is best here for that perfect tender-crisp bite. Frozen works in a pinch, though you might need to adjust the cooking time slightly since it’ll have more moisture. Broccoli is full of vitamins, especially vitamin C and fiber, so it’s a great choice to pack into any meal.

Soy sauce: This is the base of your sauce and brings that umami punch. I always recommend using low-sodium soy sauce so you can control the saltiness better, but regular will work too—just taste as you go and adjust.

Brown sugar: It balances out the savory elements with a bit of sweetness. If you don’t have brown sugar, honey or even maple syrup can make a great substitute.

Ginger and garlic: These two are the real flavor powerhouses. Freshly grated ginger and minced garlic give the sauce that irresistible depth. If you’re in a pinch, ground ginger and garlic powder work, but fresh is always better!

Cornstarch: This is what thickens up your sauce to that perfect, glossy consistency. If you’re out of cornstarch, you can use arrowroot or even flour, but cornstarch gives the best result.

Sesame oil: Just a touch adds that nutty, toasted flavor that elevates the whole dish. Don’t skip this one—it’s a game changer!

Kitchen gear: What you need (and what you can totally skip)

You don’t need much for this recipe, which is part of its beauty. Here are the essentials:

• Large skillet: A non-stick or cast-iron skillet works best to cook everything evenly. Make sure it’s big enough to handle all the ingredients, especially when you’re tossing the broccoli and beef in the sauce.
• Whisk: To get that sauce perfectly smooth, a whisk is your best friend.
• Garlic press (optional): If you hate mincing garlic by hand, a garlic press can be a real time-saver.

That’s really it! No fancy equipment needed. If you don’t have a whisk, a fork will work in a pinch. And if you don’t have a large skillet, you can use a medium-sized one and just mix everything carefully to avoid spillage.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep your sauce first
   The key to making this dish come together quickly is having everything ready to go. Trust me, once you start cooking, things move fast. Mix the soy sauce, water, vinegar, sesame oil, brown sugar, cornstarch, ginger, garlic, and red pepper flakes in a bowl. Whisk it all together until smooth and set aside. It’s the first step and you’re already halfway there!
2. Cook the broccoli
   Heat a tablespoon of olive oil in your skillet over medium-high heat. Once the oil is shimmering, add your broccoli. You’ll want to stir it frequently so it gets that nice tender-crisp texture. After about 4-5 minutes, when the broccoli is bright green and just tender, transfer it to a plate. If you cook it too long, it can get mushy—been there, done that, and trust me, you want to avoid that.
3. Brown the beef
   In the same skillet, add another tablespoon of olive oil and toss in your ground beef. Break it up as it cooks, so it gets browned and cooked through. This usually takes about 5 minutes. Once browned, drain any excess fat if needed.
4. Bring it all together
   Reduce the heat to medium and add the broccoli back to the pan with the beef. Pour in the sauce and give everything a good toss to coat. In about 1-3 minutes, the sauce should thicken up thanks to the cornstarch. It’ll get that lovely, glossy finish, and once you see that, it’s time to serve!

Variations I’ve tried (and loved)

• Vegetarian option: Swap the ground beef for a plant-based alternative like ground Beyond Meat or crumbled tofu. It’s equally delicious and just as satisfying.
• Vegan-friendly: Simply use a vegan beef substitute and swap out the brown sugar for a plant-based sweetener like coconut sugar or agave.
• Low-carb: You can reduce the amount of brown sugar or skip it altogether for a more savory sauce. And if you’re avoiding cornstarch, try using xanthan gum as a thickener.
• Spicy twist: Add more red pepper flakes or even a splash of sriracha to the sauce if you love some heat.
• Extra veggies: Sometimes I’ll toss in sliced bell peppers or carrots for more color and crunch. They cook up quickly, just like the broccoli.

Serving ideas to make it shine

When it comes to serving this dish, I like to keep it simple but pretty. You can serve the beef and broccoli over a bed of steamed white rice, but if you want to mix things up, try serving it over quinoa or even cauliflower rice for a low-carb option. Garnish with some sesame seeds and a few thinly sliced green onions for that extra pop of freshness and a little crunch.

Perfect non-alcoholic drink pairings

• Sparkling water with lime: A light and refreshing option that balances the richness of the dish.
• Iced green tea: The earthy, slightly bitter flavor of green tea complements the savory-sweet sauce beautifully.
• Ginger lemonade: A homemade lemonade with a touch of ginger brings out the ginger in the dish and adds a nice zing.

Storage and reheating tips

This dish stores well in the fridge for up to 3 days in an airtight container. When reheating, just pop it in the microwave or warm it up in a skillet on medium heat. If the sauce seems a little thick, add a splash of water to loosen it up. It also freezes nicely, though I find the broccoli can lose some of its crispness—so if you’re freezing, consider making a fresh batch of broccoli when you reheat.

Scaling the recipe

If you’re cooking for a larger group, doubling the recipe is a breeze! Just make sure to brown the ground beef in batches so it cooks evenly. When scaling up the sauce, I’d suggest adding the cornstarch gradually and adjusting based on how thick you like your sauce.

Common issues (and how to fix them)

• Sauce too thin: If your sauce doesn’t thicken, it’s likely because the cornstarch didn’t fully dissolve. Just whisk a little more cornstarch with cold water and stir it in.
• Beef too greasy: If you’re using regular ground beef, spoon off some of the excess fat before adding the sauce. This keeps the dish from feeling heavy.

Ready to give it a go?

This ground beef and broccoli recipe is perfect for those nights when you want something quick, easy, and seriously satisfying. It’s flexible enough to suit different tastes and diets, so don’t be afraid to make it your own!

FAQs

1. Can I use frozen broccoli?
Yes, just cook it for a little less time since it’s already blanched. It might release more water, so watch the sauce consistency.

2. What can I use instead of ground beef?
Ground turkey, chicken, or even crumbled tofu work great as substitutes!

3. How can I make the dish gluten-free?
Use tamari instead of soy sauce, and make sure your cornstarch is certified gluten-free.

4. Is it spicy?
There’s a hint of spice from the red pepper flakes, but you can adjust the heat by adding more or less to taste.

5. Can I meal prep this?
Absolutely! It reheats well, making it a great option for meal prepping lunches for the week.

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