Ground Beef and Broccoli – A Quick & Savory Weeknight Stir Fry

Ground Beef and Broccoli is a fast, flavorful dinner that brings together the richness of beef with the freshness of crisp-tender broccoli, all coated in a glossy, garlicky sauce. Inspired by classic Chinese stir-fry flavors, this simplified version uses affordable ingredients and comes together in just 30 minutes—perfect for busy weeknights when you need something satisfying without a lot of fuss.

Unlike the traditional beef and broccoli made with sliced flank steak, this version uses ground beef, making it more accessible, budget-friendly, and easier to cook. With soy sauce, sesame oil, garlic, and ginger as the backbone of the sauce, every bite is deeply savory with a hint of sweetness and umami.

It’s naturally dairy-free, easy to make gluten-free, and incredibly versatile. Whether you serve it over rice, noodles, or in lettuce wraps, this dish is a guaranteed crowd-pleaser.

Ingredients Overview

Each component of this Ground Beef and Broccoli recipe contributes to its bold flavor and quick cooking time. Here’s what you’ll need and how you can tweak it for different diets or preferences:

Ground Beef (85–90% lean)

Ground beef is savory and cooks quickly, making it ideal for weeknight meals. Look for 85–90% lean to keep it juicy without too much excess fat.

Alternative: Ground turkey, chicken, or even plant-based crumbles can be used for lighter or vegetarian versions.

Broccoli Florets

Fresh broccoli brings color, texture, and nutrition. It should be crisp-tender after a short steam or stir-fry.

Tip: Cut the florets evenly to cook uniformly. Use the stalks too—just peel and slice them thinly.

Alternative: Frozen broccoli works too. Just thaw and pat dry to avoid excess moisture.

Soy Sauce (or Tamari)

Soy sauce adds saltiness and umami depth. Use low-sodium if you’re watching salt intake.

Gluten-Free: Use Tamari or coconut aminos as a substitute.

Garlic & Ginger

Freshly minced garlic and ginger build the aromatic base of the sauce. They’re essential for authentic stir-fry flavor.

Short on time? Use ½ tsp of garlic and ginger powders in a pinch.

Brown Sugar

Just a touch adds sweetness to balance the saltiness of the soy sauce and richness of the beef.

Alternative: Use honey or maple syrup for a refined sugar-free version.

Sesame Oil

A small drizzle of toasted sesame oil adds that nutty, restaurant-style aroma. It’s used at the end for maximum impact.

Cornstarch

Mixed with water to create a slurry, cornstarch thickens the sauce to a silky, clingy consistency.

Substitute: Arrowroot or tapioca starch for grain-free diets.

Red Pepper Flakes (Optional)

Add for a subtle kick of heat. Adjust to your spice tolerance.

Green Onions (Optional Garnish)

They add freshness and a slight bite, balancing the richness of the beef.

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Step-by-Step Instructions

This recipe moves fast, so it helps to have all your ingredients prepped before you start cooking.

1. Prep the Sauce

In a small bowl, whisk together:

• ¼ cup soy sauce

• 1 tbsp brown sugar

• 1 tbsp cornstarch

• ¼ cup water

• 1 tsp freshly grated ginger

• 2 cloves garlic, minced

Set aside. This is your stir-fry sauce base.

2. Brown the Beef

Heat 1 tablespoon of neutral oil (like avocado or canola) in a large skillet or wok over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart with a spatula.

Drain excess fat if necessary, but leave a bit for flavor.

3. Steam or Stir-Fry Broccoli

While the beef is cooking, steam the broccoli in the microwave for 2 minutes or blanch it in boiling water. This ensures it gets tender quickly in the pan.

Alternatively, add raw broccoli directly to the pan with a few tablespoons of water, cover, and let steam for 3–4 minutes.

4. Combine and Simmer

Add the cooked broccoli to the skillet with the browned beef. Pour in the prepared sauce, stir to coat, and simmer for 2–3 minutes until the sauce thickens and clings to the meat and vegetables.

5. Finish with Sesame Oil

Turn off the heat and drizzle in 1 teaspoon of toasted sesame oil. Toss well to combine.

6. Garnish and Serve

Top with sliced green onions and a pinch of red pepper flakes if desired. Serve hot over steamed rice, noodles, or in lettuce cups.

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Tips, Variations & Substitutions

Tips for Best Results

• Don’t overcook the broccoli: It should stay bright green with a slight crunch.

• Prep ahead: Mix the sauce and chop veggies in advance for a quicker weeknight workflow.

• Thicken the sauce: Let it simmer briefly after adding cornstarch to get that glossy, takeout-style texture.

Flavor Variations

• Add bell peppers or shredded carrots for more color and sweetness.

• Make it spicy with chili paste, sriracha, or fresh jalapeño slices.

• Try hoisin sauce for a sweeter, more complex flavor profile.

Dietary Modifications

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Low-Carb/Keto: Serve over cauliflower rice and skip the cornstarch (reduce the sauce to thicken naturally).

• Vegan: Substitute with plant-based ground meat and use vegetable broth in the sauce.

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Serving Ideas & Occasions

Ground Beef and Broccoli is a versatile, family-friendly meal that works well for:

• Weeknight dinners: Ready in under 30 minutes.

• Meal prep: Keeps well in the fridge and reheats easily.

• Lunchboxes: Pack with rice or noodles for a satisfying midday meal.

Serve with:

• Steamed jasmine or basmati rice

• Brown rice or cauliflower rice for a lighter option

• Soba or ramen noodles for a heartier twist

• A side of pickled veggies or Asian slaw for freshness

This dish is also great wrapped in romaine or butter lettuce for a fresh, crunchy take.

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Nutritional & Health Notes

This dish offers a balanced mix of protein, fiber, and healthy fats:

• Ground beef is rich in protein, iron, and vitamin B12.

• Broccoli is high in fiber, antioxidants, and vitamin C.

• The dish is naturally dairy-free and can be made gluten-free with simple swaps.

For a lighter version:

• Use lean ground beef or swap for turkey

• Reduce sugar or use a natural alternative

• Serve with vegetables instead of rice

A typical serving with rice contains about 400–500 calories, making it a hearty, nutrient-dense option that fits into most eating plans.

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FAQs

Q1: Can I use frozen broccoli?
A1: Yes! Thaw it first and pat it dry to prevent excess water from diluting the sauce. Add it at the same time you’d add steamed broccoli.

Q2: What’s the best type of ground meat to use?
A2: Ground beef (85–90% lean) is ideal for flavor and moisture. For a lighter version, use ground turkey or chicken. Plant-based crumbles also work well for a vegan twist.

Q3: Can I make this ahead of time?
A3: Absolutely. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave with a splash of water to refresh the sauce.

Q4: How do I make the sauce spicier?
A4: Add 1–2 teaspoons of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the sauce mixture before cooking.

Q5: Can I add more vegetables?
A5: Definitely. Try sliced bell peppers, mushrooms, shredded cabbage, or snap peas. Add firmer vegetables earlier and tender ones near the end.

Q6: Why is my sauce watery?
A6: Make sure the cornstarch is fully mixed with cold water before adding. Simmer for a few minutes to let it thicken. Too much moisture from broccoli can also dilute it, so drain it well before adding.

Q7: Is this recipe freezer-friendly?
A7: Yes. Cool completely and freeze in meal-sized portions. Thaw in the fridge overnight and reheat on the stove. The broccoli may soften slightly but will still taste great.

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