Ground Beef and Broccoli

Ingredients

• 95 g (½ cup)brown rice
• 450 g (1 lb)lean minced beef
• 1 broccoli (about 300 g florets)broccoli
• 3garlic cloves
• 2spring onions
• 2 tablespoonssoy sauce
• 2 tablespoonssesame seeds
• 1 tablespoonginger
• 1 tablespoonrice vinegar
• 1 tablespoonsesame oil
• 1 teaspoonsriracha

Instructions

1. 1

   Cook the rice

   Boil the brown rice in a pan of water, following the instructions on its packet.

2. 2

   Mix the sauce

   In a small bowl, combine the garlic and ginger paste with the sriracha, rice vinegar, soy sauce and sesame oil. Set the mixture aside.

3. 3

   Brown the beef

   Heat a little olive or vegetable oil in a large frying pan or wok. Add the minced beef and stir-fry until browned all over.

4. 4

   Stir-fry together

   Add the cooked rice, prepared sauce and small broccoli florets to the pan with the beef. Stir to combine, then stir-fry for 3–5 minutes, until the broccoli is cooked.

5. 5

   Finish and serve

   Serve topped with toasted sesame seeds and sliced spring onions.

What is ground beef and broccoli?

This is a quick American-style skillet meal built around minced beef, broccoli and rice, with flavours often associated with soy-and-ginger stir-fries. The combination makes a practical, filling dinner that can be divided into lunch portions.

The method keeps things simple: cook the rice separately, brown the beef, then bring everything together with a punchy sauce. Sesame seeds and spring onions add a fresh, nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 32g protein, 31g carbs, 12g fat.

The rice supplies much of the carbohydrate, while the lean beef provides most of the protein. Sesame oil and sesame seeds contribute fat, with smaller amounts also coming from the beef. For a more balanced plate, serve a generous amount of broccoli alongside your portion.

The ingredients that matter

Brown rice: cooking it according to the packet helps it turn out tender without becoming waterlogged. Since it goes into the pan at the end, drain it well if needed.

Broccoli: cut the florets small and fairly evenly so they cook through in the short stir-fry. The recipe uses about 300 g of florets.

Sauce: garlic, ginger, soy, vinegar, sesame oil and sriracha bring savoury, tangy and gently spicy notes. Mix them in advance so they are ready to add to the hot pan.

Get a good sear on the beef

Heat the pan before adding the beef, and spread the mince out so it has room to brown. If the pan is crowded, the meat is more likely to release liquid and steam than develop colour.

Break up larger clumps as it cooks, but allow the mince to sit against the pan briefly between stirs. Browned bits give the finished dish extra savoury flavour.

Keep the broccoli tender

Small florets are important because the broccoli cooks alongside the rice and beef for only 3–5 minutes. Aim for tender broccoli that still holds its shape, rather than soft, dull-green pieces.

If your florets are larger, they may need more time than the recipe gives. Check one near the end and continue cooking only until it is cooked to your liking.

Make the quick sauce work

Stir the sauce ingredients together before cooking so the flavours are evenly combined. Add the mixture with the rice and broccoli, then toss well so it coats the beef and vegetables.

Sriracha brings heat, while rice vinegar adds a sharp edge to the soy and sesame. Keep the pan moving as the sauce warms, so the rice is coated rather than left in one clump.

Serve it as a complete meal

The recipe already combines rice, beef and broccoli in one dish, so it needs little alongside it. A simple cucumber salad or extra steamed vegetables can add a fresh contrast.

Toast the sesame seeds and slice the spring onions just before serving. Their contrasting crunch and freshness make a noticeable difference against the warm, savoury mixture.

Recipe notes & tips

• Cut the broccoli into small, similar-sized florets so it cooks evenly.
• Mix the sauce before starting to cook, as the stir-fry moves quickly once the beef is browned.
• Give the beef room in the pan to brown instead of crowding it.
• Drain the cooked rice well before adding it to the skillet.
• Toast the sesame seeds in a dry pan, watching closely so they do not burn.
• Slice the spring onions thinly for an even garnish.

Variations

• Add extra heat: increase the sriracha to suit your preference.
• Use white rice: cook it according to its packet instructions in place of the brown rice.
• Add more vegetables: stir in sliced pepper with the broccoli.
• Make it less spicy: reduce or leave out the sriracha.
• Finish with citrus: serve with a squeeze of lime for a bright contrast.

Common mistakes to avoid

• Crowding the pan: the beef can steam instead of brown, so use a large pan and spread it out.
• Uneven florets: large pieces may stay firm while small ones soften, so cut them to a similar size.
• Adding wet rice: excess water can make the stir-fry soggy, so drain the rice before combining.
• Overcooking the broccoli: it can lose its bite, so start checking it at 3 minutes.
• Skipping the sauce mix: adding ingredients separately can make the flavour less even, so combine them in a bowl first.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of water if the rice has dried out.

Frequently asked questions