Ground Beef and Broccoli (Quick Stir-Fry Style)

Okay, so this ground beef and broccoli? It’s my lazy-day dinner hero. Quick, tasty, and made with stuff I always have in the kitchen.

One night I didn’t feel like cooking anything fancy. Just grabbed some ground beef, tossed in frozen broccoli, added a simple sauce—and boom. It tasted like takeout but took, like, 20 minutes.

It’s saucy, savory, and goes perfect over rice. No deep frying, no weird ingredients. Just a one-pan meal that hits every time.

If you want something fast and filling, this recipe’s for you. Let’s make dinner easy tonight—you’re gonna love it.

Why You’ll Love This Recipe

• Quick but Balanced: You get protein, vegetables, and carbs all in one bowl. It’s nourishing without being heavy.
• Big Flavor, Simple Prep: The sauce brings salty-sweet umami depth with no complicated ingredients or steps.
• Crowd-Pleaser: Even picky eaters tend to go for this one—familiar flavors and a silky sauce never hurt.
• Customizable: Easy to tweak based on what’s in your fridge—swap veggies, use ground turkey, or make it spicy.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes (includes chopping and sauce whisking)
• Cook Time: 15 minutes
• Total Time: About 30 minutes, start to finish

This meal is best served fresh, but it also keeps its texture well for up to 4 days in the fridge. Reheat gently to preserve the sauce consistency.

Servings:
This recipe yields 4 generous servings when paired with a starch like rice or noodles. If you’re feeding big eaters or doubling for leftovers, you can stretch the recipe with extra broccoli or add a second protein like scrambled eggs or tofu.

Difficulty Level:
This is a beginner-friendly stir-fry—no marinating, no deep-frying, no tricky timing. It’s a great entry point for anyone new to Asian-style sauces or skillet meals.

Required Kitchen Tools

Here’s what you’ll need to pull this dish together smoothly:

• Large Skillet or Wok: A 12-inch nonstick skillet or carbon steel wok works best. Avoid overcrowding to keep the broccoli vibrant and crisp-tender.
• Sharp Knife & Cutting Board: For prepping the vegetables.
• Heatproof Spatula or Wooden Spoon: Ideal for stir-frying ground beef without scratching the pan.
• Small Mixing Bowl + Whisk: For combining the sauce ingredients before pouring them in—this step ensures smooth thickening.
• Measuring Cups & Spoons: Consistency matters, especially with sauce ratios.

Ingredients for Ground Beef and Broccoli

These ingredients were chosen for maximum flavor with minimal effort. Here’s what you’ll need (exact amounts will be in the recipe card later):

For the Stir-Fry

• 1 tablespoon peanut oil
  Peanut oil has a high smoke point and mild flavor, which is ideal for high-heat cooking. You can substitute with avocado oil or light olive oil.
• 3 cups broccoli florets
  Cut into evenly sized pieces for consistent texture. Blanching is optional, but I skip it for speed and let the pan do the work.
• 1 pound ground beef (85–90% lean)
  This fat ratio provides flavor without excess grease. Drain excess fat if needed after browning.
• 1 yellow onion, finely diced
  Adds depth, sweetness, and balance to the meat. Cook it until translucent to avoid raw flavor.
• 1 red bell pepper, thinly sliced
  Optional, but it adds color and a sweet crunch. You can also use carrots, snap peas, or mushrooms.
• Salt and white pepper to taste
  White pepper blends smoothly and gives a more subtle heat than black pepper.

For the Stir-Fry Sauce

This is what brings it all together. It’s a balanced, thickened sauce with salty-sweet depth.

• 1 cup beef broth
  Adds body and savory base to the sauce. Use low-sodium if you want more control over salt.
• 1/4 cup soy sauce
  Classic salty umami. You can sub in tamari for gluten-free, or dark soy sauce for more depth.
• 3 tablespoons brown sugar
  Light brown sugar is ideal—it melts quickly and adds just the right molasses note to counter the saltiness.
• 1 to 2 tablespoons honey
  Honey brings a smoother, rounder sweetness than sugar alone. Start with one tablespoon and adjust to taste.
• 2 cloves garlic, minced
  Fresh garlic works best. For speed, you can use a garlic press. Adds a strong aromatic base to the sauce.
• 1/2 teaspoon ground ginger
  Warming and slightly peppery. Fresh grated ginger works too if you prefer.
• 1 teaspoon toasted sesame oil
  Just a drizzle at the end adds nuttiness and aroma. Don’t skip it—this is what gives it a restaurant-like finish.
• 2 tablespoons cornstarch + 2 tablespoons cold water
  Mix these to make a slurry. It thickens the sauce smoothly without lumps. Always whisk it in right before adding to the hot pan.

For Serving

• 3 cups cooked rice
  Jasmine, basmati, or even brown rice work well. You can also serve this over rice noodles or cauliflower rice.

How to Make Ground Beef and Broccoli

Step-by-Step Instructions

1. Prep Your Ingredients

Before turning on the stove, wash and chop all vegetables.

• Cut broccoli into small, even florets for faster cooking.
• Dice the onion finely so it melts into the beef.
• Slice the bell pepper thinly for even sautéing.
• In a small bowl, whisk together all sauce ingredients except cornstarch slurry. Keep the slurry separate until ready to thicken.

2. Sear the Broccoli

• Heat ½ tablespoon of oil in a large skillet or wok over medium-high heat.
• Once the pan is hot, add the broccoli. Stir-fry for 3–4 minutes until it’s bright green and starting to brown around the edges.
• Remove and set aside. Don’t overcook—it will finish later with the sauce.

3. Brown the Ground Beef

• Add remaining oil to the skillet.
• Toss in the diced onion and sauté for 2 minutes until softened.
• Add ground beef and cook until fully browned, breaking it up with a wooden spoon as it cooks—about 5–6 minutes.
• If there’s excess grease, drain it out carefully.

4. Add Peppers and Aromatics

• Stir in the red bell pepper and minced garlic. Cook for 2 more minutes, just until fragrant.
• Sprinkle in white pepper and a light pinch of salt.

5. Pour in the Sauce

• Pour the pre-mixed sauce (without slurry) into the skillet. Stir well to coat all ingredients.
• Bring it to a simmer—this helps the flavors absorb into the beef and veggies.

6. Thicken the Sauce

• Stir the cornstarch and water to re-mix, then slowly pour it into the simmering skillet, stirring continuously.
• Within 1–2 minutes, the sauce will thicken and coat the beef and vegetables.
• Return broccoli to the skillet and toss everything together. Let it cook for 1 more minute to heat through and blend flavors.

7. Finish with Sesame Oil

• Turn off the heat.
• Drizzle in sesame oil and give the pan one final stir. This step adds a rich, toasty aroma that completes the dish.

Variations for Ground Beef and Broccoli

• Swap the Protein: Ground turkey, ground chicken, or even crumbled tofu all work well. Just keep an eye on moisture content.
• Use Mixed Veggies: Add shredded carrots, snow peas, mushrooms, or baby corn for more variety.
• Make it Spicy: Add crushed red pepper flakes, a squirt of sriracha, or fresh chopped chili to the sauce.
• Low-Carb Version: Serve over cauliflower rice or steamed cabbage for a lighter take.
• Make It Extra Saucy: Double the sauce ingredients and adjust sweetness/salt to your taste. This works well if serving over noodles.

How to Serve Ground Beef and Broccoli

This dish is versatile, so here are a few favorite ways to serve it:

• Over Steamed Rice: Jasmine or basmati rice soaks up the sauce beautifully.
• With Rice Noodles or Lo Mein: Toss it all together for a noodle bowl.
• In Lettuce Wraps: Spoon into romaine or butter lettuce for a crisp, low-carb option.
• With a Fried Egg: Top with a runny egg for extra richness and protein.

Pro Tip: If you’re meal prepping, keep rice and stir-fry in separate containers to avoid soggy textures when reheating.

Storing Ground Beef and Broccoli

• Refrigerate: Let the dish cool completely, then store in an airtight container for up to 4 days.
• Freeze: This stir-fry also freezes well. Portion into freezer-safe containers and freeze for up to 2 months.
• Reheat: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Microwave works too—cover loosely and heat in 30-second intervals, stirring in between.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~450 kcal
Protein	27 g
Carbohydrates	38 g
Sugars	11 g
Fat	21 g
Saturated Fat	7 g
Fiber	4 g
Sodium	~780 mg
Cholesterol	65 mg

Note: Nutrition may vary based on ingredients and brands used.

Ground Beef and Broccoli FAQs

Q: Can I use frozen broccoli?
A: Yes, just thaw and pat dry first. Add it directly to the skillet and cook slightly longer to evaporate excess moisture.

Q: How do I make it gluten-free?
A: Use tamari instead of soy sauce and double-check your beef broth and cornstarch are certified gluten-free.

Q: What other veggies go well in this stir-fry?
A: Carrots, baby corn, snap peas, mushrooms, or shredded cabbage are all great options.

Q: Can I make this spicy?
A: Definitely. Add 1/2 teaspoon red chili flakes or a squeeze of sriracha with the sauce.

Q: Does it freeze well?
A: Yes. Let cool completely before freezing. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

Conclusion

Ground Beef and Broccoli is one of those go-to dishes I make when I need dinner to be quick, comforting, and flavorful without fuss. The homemade sauce is rich and balanced, the broccoli stays tender with a little bite, and the beef soaks up every bit of flavor. Whether you’re cooking for a family or prepping meals for the week, this recipe delivers every time.