Easy Ground Beef and Broccoli

Ingredients

• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons)vegetable oil
• 340 g (12 ounces)fresh broccoli florets
• 1red pepper, thinly sliced
• 160 g (1 cup)white onion, diced
• 454 g (1 lb)ground beef
• To tastesesame seeds, coriander and spring onions, for garnish
• 15 ml (1 tablespoon)sesame oil
• 120 ml (1/2 cup)beef broth
• 45 ml (3 tablespoons)tamari or regular soy sauce (use regular soy sauce if gluten is not a concern)
• 15 ml (1 tablespoon)rice vinegar
• 8 g (1 tablespoon)cornflour
• 2 clovesgarlic, finely minced
• 10 g (2 teaspoons)brown sugar
• 5 g (1 teaspoon)fresh ginger, grated
• 2.5 ml (1/2 teaspoon)crushed red chilli flakes

Instructions

1. 1

   Cook the vegetables

   Heat the vegetable oil and 15 ml (1 tablespoon) of sesame oil in a large frying pan over a medium heat. Add the broccoli and pepper and cook for 5–7 minutes, stirring occasionally, until fork-tender but still crisp. Transfer to a plate.

2. 2

   Mix the sauce

   While the vegetables cook, whisk together the sauce ingredients, including the remaining sesame oil. Set the mixture aside.

3. 3

   Brown the beef

   Add more oil to the pan if needed. Add the onion and cook for 2–3 minutes, until it starts to soften. Add the ground beef and brown it, breaking it into chunks with a fork.

4. 4

   Simmer and serve

   Pour in the sauce and bring it to a simmer. Cook for 3–4 minutes, until it starts to thicken. Stir in the vegetables and toss to coat them in the sauce. Serve with a sprinkle of sesame seeds.

What is ground beef and broccoli?

It is a home-cooked take on the familiar beef-and-broccoli stir-fry combination, using ground beef instead of strips of steak. This American-style version pairs the beef and vegetables with a quick soy-based sauce.

The method works because the broccoli and pepper cook first, so they can be set aside while the beef browns. They return to the pan at the end, giving the sauce time to thicken without overcooking the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 25g protein, 16g carbs, 37g fat.

The beef contributes most of the protein and fat, while the broccoli, pepper and onion provide some of the carbohydrates; the sauce adds further carbohydrates from the sugar and cornflour. Serve it with a portion of rice or cauliflower rice and adjust the amount to suit the rest of the meal.

The vegetables

Broccoli first: cook the florets until a fork can pierce them but they still have some bite. Moving them to a plate keeps them from softening too much while the beef cooks.

Pepper alongside: thin slices cook in roughly the same time as the broccoli. Keep the pieces similar in size so they soften evenly.

Building the sauce

Whisking the sauce ingredients together before they go into the pan helps distribute the cornflour evenly. That reduces the chance of lumps and makes the sauce easier to coat through the finished dish.

Tamari gives the sauce its savoury base, while rice vinegar, brown sugar, ginger and chilli bring tang, sweetness and warmth. Use tamari if you need a gluten-free option, checking the product label.

Browning the beef

Soften the onion for 2–3 minutes before adding the beef. Break the meat into small pieces as it cooks so it browns throughout and is easy to mix with the vegetables.

If the pan looks dry, add a little more oil as the method suggests. Avoid rushing the browning: the beef should be cooked through before you add the sauce.

Getting the texture right

Sauce cue: simmer it for 3–4 minutes, stirring as needed, until it begins to thicken. The cornflour needs to heat through before the sauce will coat the ingredients.

Finish gently: fold the cooked vegetables back in once the sauce has thickened, then toss to coat. This short final step helps keep the broccoli and pepper from becoming too soft.

Timing and serving

The vegetables and sauce can be prepared while the pan heats, which helps the short cooking stages flow smoothly. Keep the sauce close by so it is ready when the beef has browned.

Serve the stir-fry over rice for a more substantial meal, or with cauliflower rice. A sprinkle of sesame seeds adds a finishing touch; coriander and spring onions are also listed as garnish options.

Recipe notes & tips

• Cut the broccoli florets into similar-sized pieces so they cook at about the same rate.
• Whisk the cornflour into the sauce mixture thoroughly before adding it to the pan.
• Have the sauce ready before the beef finishes browning so it can go straight into the hot pan.
• Use a large frying pan to give the vegetables room to cook rather than steam.
• Add the vegetables back only after the sauce has started to thicken.

Variations

• Extra heat: increase the crushed chilli flakes to suit your taste.
• More vegetables: add another pepper or extra broccoli, allowing more time for them to cook.
• Gluten-free option: use tamari and check that the other packaged ingredients are suitable.
• Rice pairing: serve over cooked rice for a more filling bowl.
• Cauliflower rice: serve with cauliflower rice instead of regular rice.

Common mistakes to avoid

• Overcooking the broccoli: stop when it is fork-tender but still crisp, then set it aside.
• Crowding the pan: use a roomy frying pan so the vegetables can cook evenly.
• Skipping the sauce whisk: mix thoroughly first to help the cornflour blend smoothly.
• Adding sauce too early: brown the beef before pouring in the sauce.
• Simmering too long: take the next step once the sauce begins to thicken, after about 3–4 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan or microwave until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions