There’s something deeply comforting about a quick and hearty stir-fry, especially one that brings together the savory richness of ground beef and the freshness of broccoli, all wrapped up in a luscious sauce that hits every note—salty, sweet, tangy, and just a bit spicy. This Ground Beef and Broccoli recipe is one of those go-tos that’s not only satisfying but also ridiculously easy to make. It’s perfect for busy weeknights, and if you’ve got a picky eater at home, I’m willing to bet this one will win them over. Plus, it’s incredibly adaptable. You can tweak it to suit your taste or to accommodate what you’ve got on hand.

I still remember the first time I made this dish. I had just come home after a long, exhausting day, and the last thing I wanted was to spend hours in the kitchen. But my fridge wasn’t exactly stocked for a gourmet meal either—just some broccoli and ground beef staring back at me. So, I tossed them together with a quick sauce, hoping for the best. And wow, I was not disappointed. It was love at first bite! The best part? This recipe made its way into my weeknight rotation and has been a staple ever since.

The origin story of this stir-fry favorite 🌏

Now, let’s talk a bit about the background. This dish is a simplified, modern take on the classic Chinese-American beef and broccoli stir-fry, which traditionally uses flank steak. The use of ground beef here not only makes it more budget-friendly, but also a lot quicker to prepare—perfect for those nights when you’re in a rush but still want something delicious. Stir-frying is an ancient Chinese cooking technique that’s known for its speed and ability to preserve the color and texture of ingredients, like broccoli. While traditional stir-fries often involve a hot wok and rapid cooking, this recipe adapts beautifully to your standard skillet.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

Ground beef

Using ground beef instead of steak makes this dish more affordable and quicker to cook. I usually go for lean ground beef (about 85% lean), which gives you just enough fat for flavor without being too greasy. If you want to switch it up, ground turkey or chicken works great too—just keep in mind the flavor will be slightly lighter. And for my vegetarian friends, crumbled tofu or a plant-based ground beef substitute can easily be swapped in.

Broccoli

This veggie brings color, crunch, and a whole bunch of vitamins to the dish. When it comes to stir-frying, you want to make sure the florets are roughly the same size so they cook evenly. If you’re out of fresh broccoli, don’t worry! Frozen broccoli works just as well. Just thaw it and pat it dry to avoid excess water in the pan. Not a fan of broccoli? Snap peas, green beans, or even bell peppers are excellent substitutes.

Soy sauce

Low-sodium soy sauce is your best friend here. It adds that deep umami flavor that makes the sauce so rich. If you’re avoiding gluten, feel free to use tamari or coconut aminos as a substitute. You won’t miss a thing!

Sesame oil

Toasted sesame oil is one of those ingredients that adds a special depth of flavor. It’s slightly nutty and a little goes a long way. If you don’t have it on hand, you could skip it, but I highly recommend grabbing a bottle. It’s one of those pantry staples that enhances just about any stir-fry.

Brown sugar

Brown sugar balances out the saltiness of the soy sauce with a touch of sweetness. If you’re cutting back on sugar, honey or maple syrup work beautifully in its place.

Ginger and garlic

Fresh ginger and garlic are essential in this recipe, adding layers of warm, aromatic flavor. If you don’t have fresh on hand, ground ginger or garlic powder can be used in a pinch, though fresh really takes this dish to another level.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, a good ol’ large skillet will do the trick. Cast iron is my favorite because it holds heat so well, but nonstick or stainless steel work too. If you’re lucky enough to have a wok, go ahead and use it! The high sides and quick heating make it perfect for stir-frying.

A wooden spoon or spatula is also handy for breaking up the beef and stirring everything together. If you’re using frozen broccoli, you might want a slotted spoon to drain any extra water after cooking it. Honestly, this recipe doesn’t require any fancy tools, which is part of what makes it so accessible.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Start with the sauce: First thing’s first—whisk together all of your sauce ingredients in a bowl: soy sauce, water, vinegar, sesame oil, brown sugar, cornstarch, ginger, garlic, and red pepper flakes. This step is key because once the cooking starts, things move fast. Trust me, you don’t want to be scrambling to measure ingredients while your broccoli burns. (Been there, done that!)
Cook the broccoli: Heat up a tablespoon of olive oil in your skillet over medium-high heat. When the oil is shimmering, toss in your broccoli florets. Give them a good stir every 30 seconds or so, and after about 4-5 minutes, they should be bright green and tender-crisp. You want that perfect balance between softness and crunch. Once they’re done, transfer them to a plate and set them aside.
Brown the beef: In the same skillet, heat the remaining tablespoon of olive oil. Toss in your ground beef and break it up with your spoon as it cooks. Let it brown nicely, which should take around 5 minutes. If you find there’s a lot of excess fat in the pan, spoon some of it out, but leave a little for flavor.
Combine it all: Reduce the heat to medium and add the broccoli back into the skillet with the beef. Pour in your pre-whisked sauce, making sure everything is evenly coated. The sauce will start to thicken almost immediately, thanks to the cornstarch. Stir and toss for about 1-3 minutes, until it’s all glossy and delicious. Be careful not to overcook the broccoli at this stage—it should stay vibrant and crisp.
Serve it up: That’s it! Take your skillet off the heat and serve immediately over rice, noodles, or even cauliflower rice for a low-carb option.

Variations: make it your own!

Gluten-free: Simply swap the soy sauce for tamari or coconut aminos to make this dish gluten-free.
Vegan: Substitute the ground beef with crumbled tofu or a plant-based ground meat alternative, and use agave syrup instead of brown sugar.
Low-carb: For a low-carb version, serve this over cauliflower rice or sautéed zucchini noodles. You could also reduce the amount of brown sugar or use a low-carb sweetener.
Spicy kick: Love a little heat? Add more crushed red pepper flakes or drizzle on some sriracha at the end. I’ve even thrown in a diced jalapeño for extra spice, and it was fantastic.
Seasonal variations: Swap out the broccoli for whatever seasonal veggies you have on hand. In the summer, zucchini and bell peppers are great. In the winter, try cabbage or carrots.

How to serve and impress 🍽️

For a family-style dinner, I like to serve this directly from the skillet to the table, letting everyone scoop as they wish. If you’re feeling a bit fancy, though, plate it over a bed of fluffy jasmine rice, garnishing with a sprinkle of sesame seeds and a few chopped green onions. If you’ve got it, a drizzle of extra toasted sesame oil over the top adds a wonderful finishing touch.

Drink pairings: what goes best?

I personally love pairing this dish with a light, crisp drink that complements the savory-sweet sauce. An ice-cold beer, like a pale ale or lager, is always a hit. If you’re more of a wine person, try a slightly chilled Riesling or Sauvignon Blanc, which will balance the sweetness and acidity of the sauce.

Storage and reheating tips

Got leftovers? Lucky you! This dish keeps well in the fridge for up to 3 days. Just store it in an airtight container. When reheating, I recommend using the stovetop rather than the microwave. Just add a splash of water or soy sauce to the pan to loosen up the sauce, and reheat over medium-low until warmed through.

Scaling the recipe for a crowd (or just yourself)

If you’re cooking for a larger group, simply double the recipe. Just be sure to use a larger skillet or cook the beef and broccoli in batches to avoid overcrowding the pan, which can make everything soggy. On the flip side, if you’re just cooking for one or two, you can easily halve the ingredients. Just remember that the sauce thickens quickly, so keep an eye on it!

Common pitfalls and how to avoid them

Too much liquid: If your sauce ends up too watery, it could be due to excess water from the broccoli or the beef. Be sure to thoroughly drain your broccoli and spoon out excess fat from the beef.
Overcooked broccoli: To avoid mushy broccoli, make sure you’re not overcooking it during the initial sauté. It should be tender-crisp when you remove it from the skillet.

Give it a try!

I truly hope you enjoy this Ground Beef and Broccoli recipe as much as I do! It’s fast, flavorful, and endlessly adaptable. Whether you’re looking for a quick dinner solution or a dish to impress, this one ticks all the boxes. Let me know how it turns out—and feel free to experiment with your own twists!

Frequently asked questions

1. Can I make this with frozen broccoli?
Absolutely! Just thaw the broccoli beforehand and pat it dry to prevent excess water from thinning out the sauce.

2. Can I use a different protein?
Yes! Ground turkey, chicken, or even crumbled tofu work well in this recipe.

3. How do I make it spicier?
Add extra crushed red pepper flakes or a splash of hot sauce. You can even toss in a diced jalapeño for some serious heat.

4. What can I serve with this?
Rice is a classic choice, but it also pairs well with noodles or even quinoa for a healthy twist.

5. Can I make this ahead of time?
You can! The flavors develop even more if you make it in advance. Just store it in the fridge and reheat on the stovetop when ready to serve.