Tasty Ground Beef Broccoli

This speedy ground beef and broccoli mix turns basic items into a fancy dinner you'll have on the table in under 20 minutes. The tasty sauce wraps around juicy beef bits and crisp broccoli, making a meal that wins over even the fussiest eaters when time's tight.

I whipped this up during a crazy busy week when I noticed we'd gotten delivery three nights back to back. Now my family asks for this "takeout beater" meal twice monthly at least, and I'm always game to make it.

What You Need

• Olive oil: Makes the perfect base for cooking without overwhelming the Asian flavors
• Broccoli florets: Give a nice crunch and soak up all the yummy sauce in their tiny flowery parts
• Lean ground beef: Brings rich taste at way less cost than the traditional sliced beef you'd normally use
• Fresh garlic cloves: Pack a flavor punch that you just can't get from the powdered stuff grab ones that feel solid with no sprouts
• Low-sodium soy sauce: Brings that savory depth while letting you manage how salty things get
• Brown sugar: Cuts through the salty notes with just enough sweetness to make the sauce pop
• Toasted sesame oil: Adds that can't-miss Asian kick with just a few drops grab the dark kind for maximum flavor
• Ground ginger: Gives a warm zip that really works with beef but fresh works great too
• Red pepper flakes: Let you dial the heat up or down to wake up your tastebuds
• Black pepper: Ties all the flavors together with a touch of spice throughout

Easy Cooking Method

Cook Your Broccoli First:

Warm olive oil in a big skillet over medium-high heat until it starts to shimmer a bit. Toss in broccoli florets and stir often for 3-4 minutes. You want them bright green but still crunchy. Look for slightly brown edges but don't let them go soft. Take them out right away so they don't overcook.

Cook the Meat and Garlic:

Put ground beef in the same hot pan, breaking it into tiny bits with a wooden spoon. After about a minute, throw in the chopped garlic and keep cooking about 5-6 minutes total until you don't see any pink in the meat. The garlic should smell amazing but not burn. Get rid of extra fat by draining or blotting with paper towels so your sauce isn't greasy.

Mix Your Sauce:

While the beef cooks, stir together soy sauce, brown sugar, toasted sesame oil, ground ginger, red pepper flakes and black pepper in a small bowl. Make sure the sugar completely dissolves so the mix looks shiny. Getting the sauce ready now helps blend the flavors before they hit the hot skillet.

Put It All Together:

Pour your sauce mix right over the cooked beef in the hot pan. Keep stirring for 2-3 minutes while it bubbles and gets a bit thicker, coating all the meat pieces. The sauce should just barely thicken enough to stick to the beef without getting too thick. Put the broccoli back in and toss everything so the sauce covers all the pieces. Give it a taste and tweak the seasoning before serving it up hot.

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That toasted sesame oil turns this dish from just okay to absolutely amazing. When my kid first tried this, she said it tasted "exactly like the restaurant" and right away wanted me to cook it again the next day. That little bottle of sesame oil now has a permanent spot in my kitchen.

Prep It Early

This beef and broccoli tastes even better the next day, so it's great for planning ahead. I usually make twice as much just to have extras. Keep it in sealed containers in the fridge for up to 3 days. When you warm it up, add a tiny bit of water if the sauce got too thick. The flavors actually get stronger overnight as the meat soaks in more of the sauce.

Easy Swaps

Ground turkey or chicken works just as well if you want something lighter than beef. For no meat at all, try crumbled tofu or tempeh instead. The sauce tastes great on almost anything. No broccoli around? Throw in bell peppers, sugar snap peas, carrots or cauliflower—whatever you've got that needs using up. When life gets crazy, those bags of frozen broccoli florets save tons of time and work just fine in this dish.

What To Serve With It

White rice is the go-to partner, but this beef and broccoli tastes awesome over lots of things. Try it on brown rice for extra nutrients, cauliflower rice if you're watching carbs, or rice noodles for something different. To make it a full meal, I often add a quick cucumber salad with just rice vinegar and a pinch of salt. That cool crunch really sets off the savory beef flavors.

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This dish has become one of our family classics, loaded with taste and just right for those busy evenings.

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a great lighter option. Just add an extra spoonful of oil when cooking turkey since it's not as fatty as beef, which helps keep everything juicy.

→ What's the best way to keep leftovers?

Pop any extras in a sealed container and stick them in the fridge for up to 3 days. Warm it up in a pan on medium heat or zap it in the microwave until it's hot.

→ Will frozen broccoli work too?

For sure! If using frozen broccoli, let it thaw and pat it dry with paper towels to get rid of extra water. Cook it for 1-2 minutes less since it's already partly cooked.

→ Is this dish too hot for kids?

With just a pinch of red pepper flakes, it's pretty mild. Want more kick? Toss in extra red pepper flakes or add some sriracha sauce when you're ready to eat.

→ Can I make this ahead of time?

You bet! You can cook the meat mix and broccoli up to 2 days early. Just keep them in separate containers, then mix and heat them when you're ready to eat. This keeps the broccoli from getting mushy.

→ What goes well with this dish?

White rice, brown rice, or noodles work great. If you're watching carbs, try cauliflower rice or zucchini noodles instead. Some steamed dumplings on the side also go really well with it.