Ground Beef Broccoli Recipe – Fast, Flavorful, and Family-Friendly
This ground beef broccoli recipe is the kind of weeknight meal that checks all the boxes: easy, budget-friendly, and packed with flavor. It brings together tender-crisp broccoli, savory ground beef, and a glossy, garlicky sauce that clings to everything. You’ll cook it in one pan and have dinner on the table in under 30 minutes.
Serve it with rice or noodles, or keep it low-carb with cauliflower rice. It’s simple, satisfying, and tastes like takeout without the cost or fuss.
Why This Recipe Works
- One-pan convenience: You cook the beef, steam the broccoli, and simmer the sauce all in the same skillet. That means fewer dishes and faster cleanup.
- Balanced flavors: Soy sauce, garlic, ginger, and a touch of sweetness create a savory-sweet balance that makes each bite addictive.
- Quick cook times: Ground beef browns fast and broccoli cooks in minutes, so dinner is ready in a flash.
- Adaptable ingredients: Swap broccoli for whatever’s on hand, adjust the spice, or use what’s in your pantry.
- Meal-prep friendly: It reheats well and keeps its texture, making it a reliable lunch option.
What You’ll Need
- 1 pound ground beef (80–90% lean)
- 4 cups broccoli florets (fresh or thawed from frozen)
- 1 small onion, thinly sliced (optional but adds sweetness)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons neutral oil (canola, avocado, or vegetable)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, adds depth)
- 1–2 tablespoons brown sugar (or honey; adjust to taste)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1/2 cup beef broth or water
- 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
- 1 teaspoon toasted sesame oil
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
- Sliced green onions and sesame seeds, for garnish (optional)
How to Make It
- Prep the broccoli: Cut broccoli into bite-size florets.
If using fresh, rinse and shake dry. If using frozen, thaw and pat dry to avoid watering down the sauce.
- Make the sauce base: In a small bowl, whisk soy sauce, oyster sauce, brown sugar, rice vinegar, red pepper flakes, and beef broth or water. Set aside.
- Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add ground beef. Season lightly with salt and pepper, and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sauté aromatics: Push beef to the edges of the pan.
Add remaining oil to the center. Add onion (if using), garlic, and ginger. Sauté 1–2 minutes until fragrant, then mix with the beef.
- Cook the broccoli: Add broccoli to the skillet.
Pour in a splash of water (2–3 tablespoons), cover, and steam for 2–3 minutes until bright green and just tender.
- Add the sauce: Pour the sauce base over the beef and broccoli. Stir to coat. Bring to a gentle simmer.
- Thicken: Stir in the cornstarch slurry.
Cook 1–2 minutes, stirring, until the sauce turns glossy and clings to the meat and broccoli.
- Finish and taste: Turn off the heat. Stir in sesame oil. Taste and adjust seasoning—add more soy for salt, sugar for sweetness, or vinegar for brightness.
- Serve: Spoon over warm rice or toss with noodles.
Garnish with green onions and sesame seeds if you like.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing.
- Freezer: Freeze in meal-size portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
Microwave in 45-second bursts, stirring between intervals.
- Make-ahead tip: Mix the sauce in advance and chop broccoli ahead of time to cut down dinner prep.
Benefits of This Recipe
- Balanced nutrition: Protein from beef, fiber and vitamins from broccoli, and a lighter sauce make it satisfying without being heavy.
- Budget-friendly: Ground beef stretches far, and broccoli is affordable and filling.
- Customizable: Adjust heat, sweetness, and texture to suit different palates.
- Fast and family-approved: Ready in about 25 minutes with familiar flavors everyone enjoys.
- Great for leftovers: Holds up well for next-day lunches without getting soggy when reheated properly.
Pitfalls to Watch Out For
- Watery sauce: Wet broccoli or too much liquid can thin the sauce. Pat broccoli dry and measure liquids. If needed, add a little extra cornstarch slurry to thicken.
- Overcooked broccoli: It should be tender-crisp, not mushy.
Steam briefly and stop cooking once it’s bright green.
- Overcrowded pan: Crowding traps steam and prevents browning. Use a large skillet or cook the beef in batches.
- Too salty: Soy sauce varies. Start with low-sodium and taste before adding more salt or sauces.
- Greasy texture: If using higher-fat beef, drain excess fat before adding the sauce to keep it light.
Recipe Variations
- Teriyaki twist: Swap the sauce for teriyaki (or add 1–2 tablespoons mirin and 1 extra tablespoon sugar) for a sweeter profile.
- Spicy gochujang: Stir in 1 tablespoon gochujang and 1 teaspoon sesame seeds for heat and depth.
- Garlic black pepper: Add extra garlic and 1 teaspoon coarse black pepper; finish with a squeeze of lime.
- Veggie boost: Toss in sliced bell peppers, snap peas, carrots, or mushrooms with the broccoli.
- Low-carb/keto: Use a sugar substitute and serve over cauliflower rice or shirataki noodles.
- Gluten-free: Use tamari instead of soy sauce and check your oyster sauce or use fish sauce for umami.
- Different proteins: Swap in ground turkey, chicken, or plant-based crumbles.
Adjust seasoning since lean meats may need extra oil and salt.
FAQ
Can I use frozen broccoli?
Yes. Thaw it first and pat it dry so the sauce doesn’t get watery. Cook it just until tender to keep a nice bite.
What’s the best ground beef to use?
Aim for 85–90% lean.
It has enough fat for flavor but won’t leave the dish greasy. If you use 80%, drain the excess fat after browning.
Can I make this without cornstarch?
You can reduce the sauce on low heat until it thickens, or use arrowroot or tapioca starch in the same amount. Flour works in a pinch but can turn the sauce cloudy and less glossy.
How do I make it spicier?
Add more red pepper flakes, a spoonful of chili-garlic sauce, or a drizzle of sriracha when serving.
Taste as you go so it doesn’t overpower the other flavors.
What should I serve it with?
Steamed jasmine or basmati rice is classic. Brown rice, quinoa, ramen, or lo mein noodles also work. For a lighter option, try cauliflower rice or spiralized zucchini.
Can I double the recipe?
Absolutely.
Brown the beef in batches to keep good color, then combine everything in a larger pot to finish. Double the sauce but thicken gradually—you may not need all the slurry.
How can I add more umami?
A splash of fish sauce, a teaspoon of miso paste whisked into the sauce, or a few drops of Worcestershire can deepen the flavor. Add a little at a time and taste.
Is oyster sauce necessary?
No, but it adds richness.
If you skip it, increase soy sauce slightly and add a pinch more sugar to balance.
Why is my broccoli turning olive green?
It’s overcooked. Reduce steaming time and shock with a minute of cool-down off heat if needed. Cooking uncovered for a bit can help preserve color, too.
How far in advance can I prep?
You can chop broccoli and mix the sauce up to 2 days ahead.
Store them separately in the fridge. Cook fresh for the best texture.
Final Thoughts
This ground beef broccoli recipe is proof that simple ingredients can deliver big flavor on a tight schedule. With a quick-cooking protein, crisp vegetables, and a dependable sauce, it’s an easy add to your weekly rotation.
Keep the pantry staples on hand and you can make it anytime. Whether you serve it over rice or toss it with noodles, it’s a satisfying, no-stress dinner that everyone can get behind.
Ingredients
Method
- Prep the broccoli: Cut broccoli into bite-size florets. If using fresh, rinse and shake dry. If using frozen, thaw and pat dry to avoid watering down the sauce.
- Make the sauce base: In a small bowl, whisk soy sauce, oyster sauce, brown sugar, rice vinegar, red pepper flakes, and beef broth or water. Set aside.
- Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground beef. Season lightly with salt and pepper, and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sauté aromatics: Push beef to the edges of the pan. Add remaining oil to the center. Add onion (if using), garlic, and ginger. Sauté 1–2 minutes until fragrant, then mix with the beef.
- Cook the broccoli: Add broccoli to the skillet. Pour in a splash of water (2–3 tablespoons), cover, and steam for 2–3 minutes until bright green and just tender.
- Add the sauce: Pour the sauce base over the beef and broccoli. Stir to coat. Bring to a gentle simmer.
- Thicken: Stir in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce turns glossy and clings to the meat and broccoli.
- Finish and taste: Turn off the heat. Stir in sesame oil. Taste and adjust seasoning—add more soy for salt, sugar for sweetness, or vinegar for brightness.
- Serve: Spoon over warm rice or toss with noodles. Garnish with green onions and sesame seeds if you like.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
