Ground Beef and Broccoli
A quick and easy dish that brings the flavor of takeout stir-fry right to your table in about 20 minutes. Comforting and savory with ground beef and fresh broccoli.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 works well for flavor; use leaner if you prefer)
- 2 cups broccoli florets (fresh or thawed frozen)
- 1 tablespoon soy sauce (low-sodium if watching salt)
- 1 tablespoon oyster sauce (substitute hoisin + a splash of soy for vegetarian swaps)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
- Salt and pepper to taste
- Cooked rice or quinoa for serving (optional)
Instructions
Cooking
- Heat a large skillet over medium. Add the ground beef and cook until evenly browned, breaking it up with a spoon. This should take 6–8 minutes. Drain excess fat if needed.
- Push the beef to one side, add the minced garlic and ginger to the skillet, and cook for about 30–60 seconds until fragrant — don’t let them burn.
- Add the broccoli florets and toss with the beef. Cook, stirring occasionally, for about 4–5 minutes until the broccoli is tender-crisp. If you prefer softer broccoli, cover the pan for a minute to steam.
- Pour in the soy sauce and oyster sauce. Stir and cook another 1–2 minutes so the sauce heats through and coats everything. If you like a thicker glaze, stir in a cornstarch slurry now (1 teaspoon cornstarch + 2 tablespoons water).
- Taste and season with salt and pepper as needed. Serve hot over cooked rice or quinoa, or use as a filling for lettuce cups or noodles.
Notes
To store, refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, use microwave or skillet with a splash of water to keep the broccoli moist. For freezing: cool completely, portion, and freeze for up to 2 months.