Ground Beef and Broccoli: Quick Skillet Recipe

Ground beef and broccoli is a quick skillet version of the familiar beef-and-broccoli stir-fry, with browned beef, tender-crisp broccoli, and a savory ginger-garlic sauce. It is served hot over rice or noodles, and using ground beef makes the dish easy to cook evenly without slicing steak.

Ingredients

1 cup (240 ml) water, divided
3 tablespoons (45 ml) low-sodium soy sauce
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) packed brown sugar
1 tablespoon (8 g) cornstarch
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (15 ml) neutral cooking oil, such as canola
1 pound (450 g) lean ground beef
1 medium head broccoli, cut into small florets (about 4 cups / 280 g)
3 cloves garlic, minced (about 1 tablespoon / 9 g)
1 tablespoon (10 g) finely grated fresh ginger
2 scallions, thinly sliced (about 20 g), for serving
Sesame seeds, 1 teaspoon (3 g), optional
Cooked rice, 4 cups (about 740 g), or cooked noodles, for serving

Instructions

Mix the sauce. In a small bowl, whisk ¾ cup (180 ml) of the water with the soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch until no dry lumps remain. Stir in the sesame oil. Keep the remaining ¼ cup (60 ml) water beside the stove for steaming the broccoli.
Brown the beef. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and break it into small crumbles with a sturdy spatula. Cook for 6–8 minutes, stirring occasionally, until browned and no pink remains. Check the thickest crumbles with a food thermometer; USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C) for ground beef. If there is a large amount of rendered fat, carefully spoon off most of it, leaving about a teaspoon in the pan.
Cook the aromatics. Push the beef to one side of the skillet. Add the garlic and ginger to the open space and stir for about 30 seconds, just until fragrant. Mix them into the beef; avoid letting the garlic scorch.
Steam the broccoli. Add the broccoli and the reserved ¼ cup (60 ml) water. Cover the skillet and cook for 3–4 minutes, until the florets are bright green and a fork can pierce a stem, though it should still have a little bite. If your pan does not have a lid, cover it with a baking sheet or add the water in small splashes while stirring.
Thicken the sauce. Uncover the skillet and give the sauce another quick stir, since cornstarch settles. Pour it into the pan and toss everything together. Simmer for 2–3 minutes, stirring often, until the sauce turns glossy and lightly coats the beef and broccoli. If it becomes too thick, add water 1 tablespoon (15 ml) at a time; if it is thin, simmer another minute.
Serve. Spoon the mixture over hot cooked rice or noodles. Finish with sliced scallions and sesame seeds, if using. Serve promptly while the broccoli is still tender-crisp.

Tips

Cut broccoli evenly. Small florets and stems cut into thin slices cook at roughly the same pace. Peel thick stems if needed; they are edible and work well in this dish.
Keep the pan hot, but not smoky. A wide skillet gives the beef room to brown. If your pan is small, brown the meat in two batches so it does not steam in a crowded layer.
Adjust salt with care. Soy and oyster sauces both contribute salt. Use low-sodium soy sauce, and taste the finished sauce before adding any extra salt.
Make it gluten-free if needed. Use tamari labeled gluten-free and replace oyster sauce with a gluten-free version or a suitable mushroom-based stir-fry sauce. Check labels, as ingredients vary.

Serving Suggestions

Steamed jasmine or brown rice makes a simple base that catches the sauce; rice noodles or wheat noodles also work. For a fuller meal, add a side of sliced cucumber, a lightly dressed cabbage salad, or steamed edamame. A squeeze of lime can brighten the finished skillet, though it is not essential. If serving rice, prepare it separately and keep it hot; do not leave cooked rice at room temperature for more than 2 hours.

Variations

For a little heat, add ½ teaspoon (2 g) red pepper flakes with the garlic, or serve chili crisp at the table. To add more vegetables, include 1 sliced bell pepper or 1 cup (100 g) snap peas; add them with the broccoli, allowing a little extra cooking time if needed. Ground turkey can replace the beef, but cook it to 165°F (74°C) and expect a milder flavor. For a richer sauce, replace 1 tablespoon (15 ml) of the water with additional oyster sauce, then taste before adding more soy sauce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot; leftovers should reach 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and stir midway for even heating. Freeze leftovers for up to 2–3 months for best quality, then thaw in the refrigerator before reheating. Broccoli softens after freezing and reheating, but the dish remains usable.

Frequently Asked Questions

Can I use frozen broccoli?
Yes. Thaw it and drain away excess water first, or add it frozen and cook uncovered until hot and excess moisture has evaporated. Frozen florets are often softer than fresh, so add them near the end and avoid prolonged steaming.

Do I need to blanch the broccoli first?
No. Steaming it briefly in the covered skillet cooks it through while keeping the process simple. If you prefer very crisp broccoli, steam for only 2–3 minutes before adding the sauce.

What can I use instead of oyster sauce?
A mushroom-based vegetarian stir-fry sauce is a practical substitute and gives a similarly savory note, though its flavor may be less briny. Use the same amount to start and check the label for allergens or dietary requirements.

Can I make the sauce ahead?
Yes. Mix the sauce up to 2 days ahead and refrigerate it in a covered container. Cornstarch will settle, so whisk it thoroughly just before pouring it into the skillet.

How do I keep the beef from turning watery?
Use a wide, hot skillet and avoid crowding the meat. Let it brown before stirring frequently, and spoon off excess rendered fat or liquid before adding the broccoli and sauce.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).