Ground Beef and Broccoli Recipe

Ingredients

• 1 tablespoon (15 ml)cornflour
• 60 ml (¼ cup)low-sodium soy sauce
• 120 ml (½ cup)low-sodium beef stock
• 50 g (¼ cup)brown sugar
• 1 tablespoon (15 ml)toasted sesame oil
• ¼ teaspoonground ginger (optional)
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• 2 tablespoons (30 ml), divided in halfolive oil
• 360 g (4 cups)broccoli florets, fresh or frozen
• 1 smallyellow onion, diced
• ½ teaspoonsalt
• 1 tablespoonminced garlic
• 454 g (1 pound)ground beef
• to taste (optional garnish)toasted sesame seeds
• to taste (optional garnish)spring onions

Instructions

1. 1

   Mix the sauce

   In a small bowl, stir the soy sauce and cornflour together. Add the remaining sauce ingredients and mix until combined, then set aside.

2. 2

   Cook the broccoli

   Heat 1 tablespoon of oil in a large frying pan over medium heat. Add frozen broccoli and sauté for 4 to 5 minutes, until nearly cooked through; if using fresh broccoli, cook for 2 to 4 minutes. Transfer the broccoli out of the pan and set aside.

3. 3

   Soften the onion

   Add the other tablespoon of oil to the empty pan and warm it over medium heat. Add the diced onion and sauté for 2 to 3 minutes, then stir in the salt and minced garlic and cook for 1 minute more.

4. 4

   Brown the beef

   Add the ground beef and cook for 5 to 6 minutes, breaking it into small bite-sized pieces as it cooks, until it is 70 to 80% cooked.

5. 5

   Simmer the sauce

   Pour in the sauce and let it simmer for 2 to 3 minutes. Continue breaking up any large pieces of beef.

6. 6

   Finish the stir-fry

   Return the broccoli to the pan and stir until everything is evenly coated in sauce. Cook for 1 minute more, then garnish with spring onions and sesame seeds if desired, and serve.

What is ground beef and broccoli?

This is a quick, home-style stir-fry built around beef, broccoli and a soy-based sauce. It draws on the familiar pairing found in Chinese-American beef and broccoli dishes, using ground beef for a faster, easy-to-portion version.

The method cooks the broccoli separately before combining it with the beef and sauce. That helps the vegetables keep their shape while the sauce coats the whole pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 29g protein, 25g carbs, 17g fat.

The rice or noodles served alongside provide most of the meal's carbohydrate, while the brown sugar also contributes some. Ground beef supplies much of the protein and fat, with olive oil and sesame oil adding further fat. Pair a serving with extra vegetables or a moderate portion of rice to balance the plate.

The sauce and its ingredients

Cornflour: mixing it into the soy sauce before adding the other sauce ingredients helps it disperse evenly. Stir the mixture again just before pouring it into the pan if it has been standing.

Seasoning: low-sodium soy sauce and stock provide the savoury base, while brown sugar balances it with sweetness. Sesame oil, garlic powder, onion powder and optional ginger round out the flavour.

Cooking the broccoli

Frozen broccoli: cook it for 4 to 5 minutes so it is nearly done before setting it aside. Fresh broccoli needs only 2 to 4 minutes in the pan.

Doneness: aim for florets that are tender but still hold their shape, since they will cook for another minute when returned to the beef. Avoid leaving them in the pan while the beef cooks, which can make them too soft.

Getting the beef right

Small pieces: break up the ground beef as it cooks so the sauce can reach more of it and the pieces cook evenly. A wooden spoon or spatula works well for this.

Cooking stage: the method adds the sauce when the beef is 70 to 80% cooked, then simmers it for 2 to 3 minutes. Keep stirring and breaking up any larger clumps during that stage.

Timing and texture

The broccoli is cooked first, followed by the onion, garlic and beef; the sauce and broccoli go back in at the end. Preparing the sauce before heating the pan makes these quick stages easier to follow.

The finished sauce should cling to the beef and broccoli rather than sit as a thin pool. The cornflour helps thicken it as it simmers; cook for the stated time and stir to coat the ingredients.

What to serve it with

Rice: spoon the beef and broccoli over cooked rice to catch the savoury sauce. Noodles are another easy base and make the dish feel more like a complete stir-fry supper.

Garnishes: spring onions and toasted sesame seeds are optional, but add a fresh or nutty finishing touch. Add them just before serving so they retain their texture.

Recipe notes & tips

• Measure and mix the sauce before you begin cooking so it is ready to add.
• Use a large frying pan to give the broccoli and beef room to cook.
• Break the beef into small pieces as it cooks for an even texture.
• Stir the sauce mixture again before adding it to the pan.
• Keep the broccoli aside until the final minute to help it stay intact.

Variations

• Add chilli: stir in chilli flakes if you would like some heat.
• Use fresh ginger: replace the optional ground ginger with a little freshly grated ginger.
• Try another vegetable: swap some of the broccoli for sliced peppers.
• Change the garnish: finish with sesame seeds, spring onions or both.
• Serve it differently: spoon the stir-fry into wraps instead of serving it over rice or noodles.

Common mistakes to avoid

• Adding the broccoli too early: cook it separately and return it for the final minute to avoid overcooking.
• Leaving the beef in large clumps: break it up as it cooks so it cooks more evenly.
• Adding cornflour straight to the hot pan: mix it with the soy sauce first to help prevent lumps.
• Skipping the sauce stir: give it another mix before pouring, as the cornflour can settle.
• Crowding a small pan: use a large frying pan so the ingredients can cook without being piled too deeply.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring occasionally; add a small splash of stock or water if the sauce has thickened too much.

Frequently asked questions