Ground Beef and Broccoli

Ingredients

• 454 g (1 pound)ground beef
• 270 g (3 cups)broccoli florets
• 1 mediumonion, diced
• 3 clovesgarlic, minced
• 60 ml (1/4 cup)soy sauce
• 25 g (2 tablespoons)brown sugar
• 8 g (1 tablespoon)cornstarch
• 15 ml (1 tablespoon)sesame oil
• to tastesalt and pepper
• as neededcooked rice or noodles, for serving

Instructions

1. 1

   Heat the oil

   Heat the sesame oil in a large skillet over medium-high heat.

2. 2

   Brown the beef

   Add the ground beef, breaking it up with a spatula. Cook for about 5–7 minutes, until browned.

3. 3

   Soften the onion

   Add the diced onion and sauté for about 2–3 minutes, until soft and translucent.

4. 4

   Cook the garlic

   Stir in the minced garlic and cook for 1 minute, taking care not to let it burn.

5. 5

   Add the broccoli

   Add the broccoli florets and stir well. Cook for about 5 minutes, until bright in colour and tender-crisp.

6. 6

   Mix the sauce

   In a small bowl, whisk together the soy sauce, brown sugar and cornstarch. Pour the mixture over the beef and broccoli, stirring to coat everything evenly.

7. 7

   Thicken the sauce

   Cook for another 2–3 minutes, until the sauce thickens.

8. 8

   Adjust seasoning

   Taste the mixture and add salt and pepper as needed.

9. 9

   Serve the dish

   Serve hot over cooked rice or noodles.

What is ground beef and broccoli?

This is an American-style skillet dinner pairing browned minced beef with broccoli in a sweet-savoury sauce. It draws on familiar stir-fry flavours, though this version is made as a straightforward one-pan meal rather than representing a specific regional tradition.

The beef browns first, while soy sauce, brown sugar and sesame oil build a savoury, lightly sweet finish. Broccoli adds colour and a tender-crisp contrast, and rice or noodles make it a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 30g carbs, 15g fat.

The beef supplies most of the protein and a substantial share of the fat, while brown sugar and the rice or noodles contribute carbohydrates. Broccoli adds fibre and volume, and sesame oil contributes fat. For a balanced plate, serve with a generous amount of broccoli and a measured portion of rice or noodles.

Choose the beef and broccoli

Ground beef: Beef with some fat tends to brown well and bring flavour to the pan; drain excess fat if there is a lot before adding the vegetables.

Broccoli florets: Fresh florets are easy to cook to a crisp-tender texture. Frozen broccoli can also be used, but may need a little more time to heat through and can release extra moisture.

Brown before saucing

Beef first: Spread the meat around the hot skillet and break it into small pieces as it cooks. Let it brown before adding the onion, rather than stirring constantly.

Sauce later: Mix the cornstarch with the soy sauce and sugar before adding it to the pan. This helps distribute the thickener evenly and reduces the chance of lumps.

Watch the texture

Broccoli: Cook it until the florets look bright and yield to a fork while still holding their shape. The stated 5 minutes is a guide; smaller pieces may soften sooner.

Sauce: Give it 2–3 minutes after pouring it in, stirring so it coats the beef and broccoli. It should thicken enough to cling, rather than becoming pasty.

Keep the timing moving

Prep first: Dice the onion and mince the garlic before heating the oil, and have the sauce ingredients ready to whisk together. The garlic cooks quickly, so it helps to add it as soon as the onion softens.

Frozen broccoli: If using it straight from the freezer, allow extra cooking time until hot throughout. Avoid adding a large amount of thawing liquid to the skillet, as it can dilute the sauce.

Serve it your way

Rice: Spoon the beef and broccoli over cooked rice to catch the sauce and make a simple, hearty plate.

Noodles: Cooked noodles are another option; toss them with the skillet mixture or serve the beef and broccoli on top.

Recipe notes & tips

• Cut the broccoli into similarly sized florets so it cooks evenly.
• Have the soy sauce, sugar and cornstarch whisked together before adding the sauce to the skillet.
• Use a wide skillet so the beef has room to brown instead of steaming.
• Add salt only after tasting, since soy sauce is already salty.
• If the sauce thickens more than you like, stir in a small splash of water.

Variations

• Use turkey: Swap the ground beef for turkey mince and cook it through before adding the vegetables.
• Make it gluten-free: Use tamari in place of soy sauce and check that the other packaged ingredients suit your needs.
• Add ginger: Stir a little freshly grated ginger into the pan with the garlic for a warmer aromatic note.
• Add heat: Mix chilli flakes or a little hot sauce into the sauce before pouring it into the skillet.
• Use other vegetables: Replace some of the broccoli with sliced peppers or carrots, adjusting the cooking time until tender-crisp.

Common mistakes to avoid

• Crowding the skillet: The beef can steam instead of browning; use a wide pan or brown it in batches.
• Burning the garlic: It needs only 1 minute; add it after the onion softens and stir as it cooks.
• Adding dry cornstarch: It can form lumps; whisk it into the soy sauce and sugar first.
• Overcooking the broccoli: It can turn soft and dull; start checking around 5 minutes.
• Salting too soon: Soy sauce brings saltiness; taste the finished mixture before seasoning.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions