Ground beef and broccoli is a quick, budget-friendly twist on the classic Chinese takeout dish. Instead of sliced flank steak, seasoned ground beef is browned with garlic and ginger, then tossed with tender-crisp broccoli in a savory-sweet soy sauce glaze. It comes together in about 30 minutes, uses pantry staples, and delivers all the flavor of takeout with less fuss and cost.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 lb (450 g) broccoli crowns, cut into small florets (about 4 cups)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) oyster sauce (or hoisin sauce for a vegetarian option)
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 g) brown sugar
- 1/2 cup (120 ml) water or low-sodium beef broth
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- Cooked white rice, for serving
- Sliced green onions and sesame seeds, for garnish (optional)
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, water (or broth), and cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and 2 tablespoons of water. Cover and steam for 2–3 minutes, until bright green and slightly tender. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon of oil. Add the ground beef, breaking it up with a spatula. Cook until browned and cooked through, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the garlic and ginger to the beef and cook for 30 seconds until fragrant.
- Stir the sauce mixture again (cornstarch settles) and pour it into the skillet. Bring to a simmer and cook for 1–2 minutes, until the sauce thickens.
- Return the broccoli to the skillet and toss to coat with the sauce. Cook for 1 minute to heat through.
- Serve immediately over hot rice, garnished with green onions and sesame seeds if desired.
Tips
- Don’t overcook the broccoli: Steaming it briefly before stir-frying keeps it crisp-tender. Overcooked broccoli turns mushy and loses its bright color.
- Use low-sodium soy sauce: Regular soy sauce can make the dish too salty, especially with the oyster sauce. If you only have regular, reduce the soy sauce to 2 tablespoons.
- Make it gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use hoisin).
- Prep ahead: Chop the broccoli and mix the sauce in advance to cut prep time on busy nights.
Serving Suggestions
Serve this ground beef and broccoli over steamed jasmine or brown rice. For a low-carb option, use cauliflower rice or serve it alongside a simple cucumber salad. A sprinkle of red pepper flakes adds heat if you like spice.
Variations
- Add other vegetables: Bell peppers, snap peas, or carrots work well. Add them with the broccoli and adjust steaming time.
- Make it spicier: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce mixture.
- Use ground turkey or chicken: Substitute ground turkey or chicken for a leaner option; cook until 165°F (74°C).
- Vegetarian version: Use crumbled firm tofu or a plant-based ground meat substitute. Cook according to package directions, and use hoisin instead of oyster sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to restore the sauce’s consistency, or microwave in 30-second intervals. The broccoli will soften further upon reheating, so it’s best enjoyed fresh, but it’s still delicious the next day.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat dry to remove excess moisture. Skip the steaming step and add the frozen florets directly to the skillet after the beef is cooked, cooking until heated through.
Why is my sauce clumpy? Cornstarch can clump if not fully dissolved. Whisk the sauce well before adding, and make sure the cornstarch is completely mixed into the liquid. Also, add the sauce to a hot skillet and stir constantly.
Can I make this ahead of time? Yes, you can prepare the sauce and chop the broccoli up to a day ahead. Cook the dish just before serving for best texture.
Is this dish keto-friendly? It can be, if you use a sugar substitute like monk fruit or erythritol instead of brown sugar, and serve it over cauliflower rice. The oyster sauce also contains some sugar, so check labels.
What if I don’t have oyster sauce? Hoisin sauce is the closest substitute, but it’s sweeter. You can also mix 1 tablespoon of soy sauce with 1 teaspoon of molasses or honey as a quick alternative.
Can I use ground beef with higher fat content? Yes, but you may need to drain excess grease after browning to avoid a greasy sauce. Leaner beef (90% or higher) works best.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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