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This ultra tasty ground beef and broccoli recipe is a budget-friendly way to enjoy your favorite takeout flavors at home! It takes the intimidation out of cooking Asian-style meals.
Try my Ground Beef Lo Mein, Easy Beef Bowls, or Ground Beef Stir Fry next.
Why you’ll love it
This is an even easier to make alternative to an already easy recipe, my popular Beef and Broccoli. Instead of flank stank we’re using ground beef, which is not only affordable but really simple to work with. This is a fantastic beginner recipe for cooking Asian food.
The irresistible beef and broccoli sauce is made with everyday ingredients you can find at the grocery store, and the balance of savory and sweet is perfect. It’s picky eater approved, healthier than takeout since you know exactly what it contains, and a 30-minute meal.
What you’ll need
For the stir fry
- Olive oil – for sautéing
- Broccoli – chopped small. I prefer using fresh vs frozen here.
- Ground beef – I use lean
For the sauce
- Soy sauce – make sure to use low sodium!
- Water – for the base of the sauce
- Vinegar – use either apple cider vinegar or rice vinegar
- Toasted sesame oil – it’s important to get the right kind; it will be in the Asian aisle and labeled as “toasted” or “pure” and is darker in color than regular sesame oil
- Brown sugar – to balance the flavors. The sauce won’t be overly sweet.
- Cornstarch – this thickens up the sauce
- Ginger – for a zesty kick
- Garlic – I’m fairly generous with it since I love garlic
- Red pepper flakes – to give a gentle warmth. Feel free to use more if you do want it spicy.
Helpful tips
- Prep all the ingredients before starting this recipe so that it goes smoothly once it gets cooking and you’re not scrambling!
- If the sauce thickens up more than you’d like, thin it out with a little bit of water. On the other hand, if it’s not thickening up, simply turn up the heat to activate the cornstarch and cook it a little longer until it reduces.
How to make ground beef and broccoli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your ingredients. In a prep bowl, whisk the sauce ingredients until combined. Heat up half the oil in a skillet until it’s shimmering. Cook the broccoli, tossing often, until tender-crisp. Transfer it to a plate.
Add the remaining oil to the skillet along with the beef. Cook through, breaking it up with your spoon. Discard any excess fat. Return the broccoli, then pour in the sauce and toss well. Remove from the heat once it’s thickened up as desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Fresh ginger is actually much easier to grate when frozen, plus it keeps it fresher longer in the freezer! I use my Microplane grater/zester.
- This is the cast iron skillet I love, and you may want a splatter guard.
- I use a garlic press to speed up some of the prep. No peeling of the cloves is needed, and it minces in one squeeze.
Substitutions and variations
- You could swap the ground beef for ground pork, turkey, or chicken.
- This recipe isn’t particularly spicy as written, but you could omit the crushed red pepper flakes if you need it to be mild.
- For a shortcut, you could buy one of those tubes of ginger paste that are sold in the herb section of many grocery stores instead of using fresh ginger.
What to serve with this recipe
- I like to serve it with a long grain white rice like jasmine rice. Sometimes I’ll top it with sesame seeds.
- You can also serve it over top your favorite Chinese noodles, or try Udon.
- For a salad pairing, this make-ahead Broccoli Ramen Salad would be great.
Leftovers and storage
- Store leftovers of this broccoli and beef for 3-4 days in the fridge in an airtight container.
- Reheat in a covered saucepan, or microwave until warmed through.
- You can freeze it, but keep in mind that the broccoli will get even softer once thawed.
More Asian-inspired recipes
If you made this takeout-style ground beef recipe, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram with any of your S&L creations.
Ground Beef and Broccoli
Ingredients
- 2 tablespoons olive oil divided
- 3-4 cups broccoli florets see note
- 1 pound lean ground beef
Sauce ingredients:
- 1/2 cup low-sodium soy sauce
- 1 cup water
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/2 teaspoon toasted sesame oil see note
- 1/4 cup (packed) brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes or more, to taste
Instructions
- Prep everything ahead of time as the actual cooking part goes fast. Add the sauce ingredients to a bowl and whisk until combined.
- Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. Let the pan heat up for a few minutes (the oil should be shimmering).
- Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.
- Add the remaining 1 tablespoon of olive oil to the skillet, then add the beef and cook it until browned and cooked through, breaking it up with your spoon as you go along (about 5 minutes). If there's lots of excess fat, spoon some out.
- Reduce the heat to medium, then add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately.
Notes
- Cut the broccoli into fairly small florets so they cook fast and evenly. One pound of broccoli typically makes 3-4 cups once cut into florets.
- If the sauce gets too thick, simply add a splash of water to thin it out a bit.
- You can find toasted sesame oil in the Asian foods aisle of your grocery store ( sometimes it’s labeled as “pure” sesame oil). It’s darker in color and tastes different than regular sesame oil. It’s a flavor enhancer with quite a strong taste.
- Fresh ginger is much easier to grate when frozen! I always keep fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to effortlessly grate it.
- I love to serve this recipe with rice. I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the beef & broccoli so that it’s ready at the same time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Natasha. It’s ultra chilly in Saskatchewan tonight. I finally made this today with the jasmine rice. It was excellent. Just the 2 of us so I have lunch for tomorrow!
I’m so glad you enjoyed it! Stay warm, Dave!
I graded this down only because it has a very sakty taste, almost overwhelming. That’s obviously because of the amount of suy sauce used. Next time, I’ll try less SS and substitute a little water, maybe a bit more brown sugar to cut the salty taste. Otherwise, it’s a good, quick dish, especially served over Jasmine rice
Did you use low sodium soy sauce?