Name: Ground Beef and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb ground beef; 2 cups broccoli florets (fresh or frozen); 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 tablespoon brown sugar; 1/2 cup beef broth; 1 tablespoon cornstarch (optional); 1 tablespoon cold water (for cornstarch slurry); 1 tablespoon sesame oil; 1 tablespoon vegetable oil; Salt and pepper to taste; Cooked rice or quinoa for serving

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A quick, savory skillet meal that pairs hearty ground beef with crisp-tender broccoli in a glossy, umami-rich sauce. It’s the kind of weeknight dinner that fills the kitchen with inviting aromas and comes together in about 25 minutes—perfect for busy evenings, meal prep, or feeding a hungry family without fuss.

Why you’ll love this dish

This Ground Beef and Broccoli recipe is fast, budget-friendly, and protein-packed. It delivers big flavor with minimal ingredients and one pan, so cleanup is simple and dinner is ready before anyone starts to grumble. Serve it over rice or quinoa and you’ve got a complete meal that’s both comforting and portable.

“Family favorite—so easy and satisfying. The sauce is just the right balance of savory and sweet.”

It’s ideal for weeknight dinners, packed lunches, or batch-cooking for the week. Swap tamari for soy sauce to make it gluten-free, or double the broccoli for a veggie-forward meal.

How this recipe comes together

First, brown the ground beef in a large skillet so it develops savory bits and caramelized flavor. Then soften onion and garlic in the same pan to build the base. Add broccoli and a soy-based sauce, simmer until the broccoli is tender and the sauce reduces. Finish with sesame oil and ginger for aroma, then serve over rice or quinoa.

What you’ll need

The backbone here is the combination of browned beef and a savory-sweet soy-based sauce; beef provides richness while the soy sauce and oyster sauce add depth and glossy sheen. Broccoli gives texture, color, and a fresh contrast; use frozen florets for convenience or fresh for a brighter bite. The brown sugar balances saltiness, and a cornstarch slurry lets you control sauce thickness. Substitutions: use avocado or vegetable oil instead of olive oil; tamari in place of soy sauce for gluten-free; vegetable broth instead of beef broth to reduce meat flavor or for a lighter pan sauce.

[ingredients]

Step-by-step instructions

Heat a large skillet over medium heat, then add the oil. Brown the ground beef, breaking it into small pieces, and cook until no pink remains—about 5–7 minutes. Drain excess fat if there’s a lot, leaving the browned bits for flavor. Add onion and garlic to the pan and cook until the onion is translucent, about 3–4 minutes. Pour in broccoli, soy sauce, oyster sauce (if using), brown sugar, and beef broth. If you want a thicker glaze, whisk cornstarch with a tablespoon or two of cold water, then stir it into the pan. Simmer until the broccoli reaches your preferred tenderness and the sauce has thickened, about 5–7 minutes. Finish with sesame oil and grated ginger for aroma, then taste and adjust with pepper, extra soy sauce, or more sugar as needed. Serve over hot cooked rice or quinoa so the sauce soaks in.

[directions]

Serving suggestions

Spoon the beef and broccoli over steamed jasmine rice, brown rice, or quinoa to make it a filling dinner. Garnish with toasted sesame seeds, sliced scallions, or a squeeze of lime for brightness. For a crunch, sprinkle chopped roasted peanuts or cashews (if no allergies). Serve alongside a simple cucumber salad or quick pickled vegetables to cut through the richness. To feed a crowd, double the recipe and keep warm in a shallow slow cooker on low; provide rice trays so guests can build bowls to their liking.

Storage and reheating tips

Cool leftovers to room temperature for no more than two hours, then store in airtight containers in the refrigerator for 3–4 days. Freeze portions in freezer-safe containers for up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in 1-minute intervals until steaming hot. When reheating, ensure the internal temperature reaches 165°F (74°C) for food-safety reassurance.

Pro chef tips

Use a wide skillet so beef browns instead of steams—crowding the pan prevents caramelization.
If using frozen broccoli, add it straight from the bag and give an extra minute or two of simmering.
Brown sugar can be swapped for honey or maple syrup (adjust heat briefly to dissolve).
Make a cornstarch slurry only if you want a glossy, clingy sauce—start with 1 teaspoon and add more if needed.
Finish with sesame oil off the heat; it’s for aroma, not cooking, and a little goes a long way.

Creative twists

Spicy: Stir in 1–2 teaspoons of chili garlic sauce or a pinch of red pepper flakes while simmering.
Lighter: Replace half the beef with chopped mushrooms or extra broccoli to stretch servings and cut calories.
Vegetarian/Vegan: Use crumbled firm tofu or a plant-based ground product and swap oyster sauce for mushroom-based or vegan stir-fry sauce.
Low-carb: Serve on cauliflower rice or stir extra vegetables into the pan and skip the grain.
Nutty sesame: Add a tablespoon of tahini to the sauce for richer mouthfeel and finish with toasted sesame seeds.

Your questions answered

Q: Can I use frozen broccoli?
A: Yes—frozen florets work well and save prep time. Add them straight from the freezer and simmer a minute or two longer so they heat through and the sauce thickens.

Q: How do I make this gluten-free?
A: Use tamari instead of regular soy sauce and a gluten-free oyster sauce or a mushroom-based alternative. Check labels on broths and sauces to confirm they’re certified gluten-free.

Q: Can I meal-prep this for the week?
A: Absolutely. Store in portioned airtight containers and refrigerate for up to 4 days. Reheat on the stove with a splash of broth or in the microwave until piping hot.

Q: Is there a safe internal temperature for ground beef?
A: Ground beef should reach 160°F (71°C) for safety. If you don’t have a thermometer, cook until no pink remains and juices run clear.

Q: Can I double the recipe?
A: Yes—use a larger skillet or brown the beef in batches to avoid overcrowding, which prevents proper browning.

Conclusion

For lighter takes and alternative preparations, this roundup from Ground Beef and Broccoli Stir Fry – Skinnytaste has useful ideas. If you want a super-quick version that focuses on a 15-minute turnaround, check out Ground Beef & Broccoli (15-Minute Dinner!) – Real Food Whole Life. For another home-cook perspective with step-by-step photos, see Ground Beef and Broccoli – The Cozy Cook.