Ground Beef And Broccoli Recipe

Sometimes, we all need a quick, satisfying dinner that’s full of flavor and doesn’t require a ton of cleanup—this Ground Beef and Broccoli recipe is exactly that. It’s a simple, one-pan dish that’s packed with tender broccoli, juicy ground beef, and a savory sauce that clings to every bite. The beauty of this dish is how easily it comes together. You can prep it in advance, making it perfect for busy weeknights. I can’t count how many times this recipe has saved me when I was short on time but still wanted a homemade meal.

The combination of ground beef and broccoli may seem familiar—maybe you’ve had something similar in takeout form—but trust me, this homemade version is fresher and customizable to your taste. Plus, the sauce is a delicious balance of sweet, salty, and umami that’ll make you feel like you’re indulging in something much fancier than a 30-minute dinner.

this RECIPE

A recipe that saved my weeknight

The first time I made this, I was in a pinch. You know those nights where you just stare into the fridge, hoping dinner will magically appear? That was me. I had ground beef and broccoli, and I didn’t feel like doing anything too complicated. I threw together a quick sauce with some pantry staples, and within minutes, dinner was served. The result? A meal that had my family going back for seconds. Even my pickiest eater was all in, and let me tell you, that’s no small feat! The savory sauce combined with the slight crunch of the broccoli was just what we needed. Now, it’s on regular rotation at our house, and I hope it becomes a staple in yours too!

The origin story of beef and broccoli

While this recipe isn’t an exact replica of the classic Chinese beef and broccoli dish, it’s definitely inspired by it. The traditional version often uses slices of beef like flank steak, quickly stir-fried and paired with crisp-tender broccoli. This dish, with its ground beef base, makes things even simpler. Stir-fries like this one have been around for centuries, with Chinese cooks mastering the art of quick, high-heat cooking. What I love about this version is how it captures those flavors in a more budget-friendly and accessible way. You don’t need special cuts of meat or a wok to get those delicious results.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

• Ground beef: The star of the show here, ground beef brings richness and flavor to this dish. I usually opt for lean ground beef, but you could even go for extra-lean if you want to cut down on the fat a bit. If you don’t have ground beef, ground chicken or turkey works great too. They’re a bit lighter but still tasty.
• Broccoli florets: This green veggie adds the perfect crunch and balances the rich beef with some freshness. Try to go for fresh broccoli over frozen—it holds up better when cooked. If you’re out of broccoli, no worries! Snap peas or green beans can also work well here.
• Low-sodium soy sauce: This adds that salty, umami punch. I always reach for low-sodium to keep the salt levels in check, especially since we’re balancing it with sweet brown sugar.
• Apple cider vinegar: This touch of acidity balances out the richness of the sauce. If you don’t have apple cider vinegar, rice vinegar is a great substitute (and maybe even more authentic to the flavors of Asian cuisine).
• Toasted sesame oil: Oh, the depth this adds! A little goes a long way with sesame oil, and it gives the dish that nutty, fragrant touch. If you’re out of it, you could skip it, but if you can get your hands on some, I highly recommend it.
• Brown sugar: This rounds out the sauce with a little sweetness that pairs beautifully with the savory soy sauce. If you’re looking for a substitute, honey or maple syrup can work, though the flavor will be slightly different.
• Fresh ginger & garlic: These are non-negotiable for me. The freshness and zing of ginger combined with garlic’s bite really make the sauce sing.

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

You won’t need any fancy tools for this recipe, which is one of the reasons I love it. Here’s what you’ll want:

• Large skillet or sauté pan: This is essential because you’ll need enough space to cook the beef and toss the broccoli and sauce all together. A cast-iron skillet works well too if you’ve got one.
• Whisk: For the sauce. Whisking it all together ensures the cornstarch dissolves and the sauce thickens perfectly. If you don’t have a whisk, a fork will do in a pinch.
• Wooden spoon or spatula: For breaking up the ground beef as it cooks. You want the meat to crumble and brown evenly, and a good sturdy spoon makes that easier.

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

1. Prep everything first. This dish comes together quickly, so make sure you’ve got your broccoli chopped, beef ready, and the sauce mixed before you even turn on the stove. Trust me, once the beef starts browning, you won’t have time to scramble for ingredients!
2. Sauté the broccoli. Heat up 1 tablespoon of olive oil in your pan, then toss in the broccoli. Let it cook for about 4-5 minutes, stirring every so often. The goal is for it to be tender but still have some crunch. I’ve overcooked it before, and while it’s still tasty, it doesn’t have that same fresh bite.
3. Brown the beef. Move the broccoli to a plate, then add your ground beef to the pan with the remaining olive oil. Break it up as it cooks, and let it brown for about 5 minutes. If you notice a lot of fat pooling in the pan, just spoon some of it out—no big deal!
4. Combine and cook the sauce. Now, lower the heat to medium, add the broccoli back in, and pour in your pre-whisked sauce. Stir everything together and let the sauce thicken for a couple of minutes. You’ll see it start to coat the beef and broccoli. If it’s too thick, just splash in a little more water until you reach the perfect consistency.

Variations and adaptations: because who doesn’t love options?

• Low-carb version: If you’re watching your carbs, you can swap the brown sugar for a low-carb sweetener like monk fruit or erythritol. You could also serve this over cauliflower rice instead of regular rice.
• Gluten-free version: Make sure you’re using gluten-free soy sauce or tamari. Both work wonderfully in this dish and keep it gluten-free for those with sensitivities.
• Spicy kick: Love heat? Add more crushed red pepper flakes or even a drizzle of sriracha. I’ve tried both, and they definitely turn up the heat in a delicious way!
• Vegetarian version: Swap out the ground beef for crumbled tofu or a plant-based ground beef substitute. The sauce and veggies still bring plenty of flavor, so you won’t even miss the meat.
• Seasonal veggies: Depending on what’s fresh and in season, feel free to change up the veggies! In the spring, you could throw in asparagus or snap peas, and in the fall, maybe some diced sweet potatoes.

Serving and presentation ideas

When it comes to serving, I love to keep it simple. This dish is best over a bed of fluffy white rice or even brown rice if you prefer something a bit heartier. A sprinkle of sesame seeds on top adds a nice visual touch (and a little crunch). If you’re hosting guests, serving it family-style straight from the skillet adds a casual, cozy vibe to the meal. You could also add a side of steamed dumplings or a simple cucumber salad for a well-rounded meal.

beverage pairings

Pairing this dish with the right drink can really enhance the experience. If you’re going the route, here are some of my favorites:

• Green tea: Its light, earthy flavor balances the sweetness of the sauce beautifully.
• Lemon-infused water: Refreshing and simple, it helps cleanse the palate between bites.
• Iced jasmine tea: Floral and slightly sweet, it complements the flavors without overpowering them.

Storage and reheating tips

If you have leftovers (though I doubt you will!), this dish stores well in the fridge for up to 3 days. Just make sure to let it cool completely before transferring to an airtight container. Reheat it in a skillet over medium heat for best results, adding a splash of water or broth to loosen up the sauce. Microwave works too, but the beef and broccoli might get a little softer than you’d like.

Scaling the recipe for more (or fewer) servings

This recipe easily doubles if you’re cooking for a crowd. Just make sure you don’t overcrowd the pan when browning the beef—give it enough space so it cooks evenly. For smaller portions, you can halve the recipe, but I’d suggest making the full amount of sauce and storing the leftovers. It’s great for tossing with veggies or even over noodles later in the week.

Potential issues and fixes

• Sauce too salty? If you find the sauce a bit too salty, just add more water to balance it out. The low-sodium soy sauce helps, but everyone’s tastes are different.
• Broccoli too mushy? If you accidentally overcook the broccoli, just toss it in right at the end of cooking to heat it through without making it softer.

Give it a try!

This Ground Beef and Broccoli is a go-to for me when I need something quick, tasty, and filling. It’s a dish that’s endlessly adaptable to your preferences and what you’ve got on hand. I encourage you to make it your own—whether that’s adding more spice, swapping out the veggies, or even turning it into a low-carb version. Happy cooking!

Frequently Asked Questions

1. Can I use frozen broccoli?
   Yes, just thaw it first and pat it dry to avoid adding extra moisture to the dish.
2. Can I make this dish ahead of time?
   You can! Prepare everything and store it in the fridge for up to 3 days. Just reheat before serving.
3. Can I use a different meat?
   Absolutely—ground chicken, turkey, or even crumbled tofu work well as substitutes.
4. Is this dish spicy?
   Not very! The red pepper flakes add just a hint of heat, but you can always add more if you like it spicier.
5. What can I serve this with besides rice?
   Cauliflower rice, quinoa, or even noodles would pair well!

Print