Description
This easy Ground Beef and Broccoli recipe combines tender, savory beef with crisp-tender broccoli in a flavorful soy-ginger sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner served over rice, noodles, or wrapped in lettuce cups for a lighter option.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 4 cups broccoli florets
Sauce Ingredients
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Optional for Serving
- 3 cups cooked rice
Instructions
- Cook the Ground Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spatula, until browned and cooked through. Drain excess grease if necessary to avoid greasiness.
- Prepare the Sauce and Slurry: In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and a splash of water to create the sauce. In a separate small bowl, combine the cornstarch and 2 tablespoons of water to make a slurry.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet with the cooked beef and stir to combine. Then add the cornstarch slurry and simmer the mixture for 2–3 minutes until the sauce thickens and coats the beef evenly.
- Cook the Broccoli: While the sauce thickens, steam or microwave the broccoli florets for 2–3 minutes until they are tender-crisp, retaining some crunch for texture.
- Combine and Serve: Stir the steamed broccoli into the skillet with the beef and sauce, mixing well to coat all ingredients. Serve the mixture warm over cooked rice, noodles, or in lettuce cups for a low-carb option.
Notes
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- To add more depth, sprinkle some crushed red pepper flakes or chili paste for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh ginger for best flavor, but ground ginger can be substituted in a pinch (use 1/4 teaspoon).
