Easy Ground Beef and Broccoli Recipe – Quick Weeknight Dinner
If you like simple, honest dinners that don’t take over your whole evening, this Ground Beef and Broccoli might become a regular in your kitchen. It’s the kind of meal you can pull together when you’re a bit tired, a bit hungry, and really not in the mood for anything fussy. Just ground beef, broccoli, a straightforward garlic and soy sauce, and a gentle touch of honey to balance everything out.
Ground Beef and Broccoli is also one of those recipes that quietly adapts to your day. If you’re rushing, it’s fast. If you want to linger a bit, you can take your time cutting the broccoli into neat little florets and letting the sauce simmer until it’s glossy. Either way, you end up with a pan full of tender broccoli florets and savory ground beef coated in a flavorful, slightly sticky sauce that feels comforting but not heavy.
Ingredients for this Ground Beef and Broccoli
Before you start cooking, it helps to have everything ready to go. This recipe moves quickly once the pan is hot, so a little prep up front makes the whole process smoother.
- 1 lb ground beef (lean, about 90% if possible) – Lean ground beef keeps the dish satisfying without being overly greasy. If you use a fattier blend, you can spoon off a bit of the fat after browning.
- 4 cups broccoli florets (fresh, bite-sized pieces) – Cut the broccoli into small, even florets so they cook quickly and stay a bit crisp. Those bright green little trees are the heart of this Ground Beef and Broccoli.
- 1 tbsp vegetable oil (or other neutral cooking oil) – Just enough to get the beef going and help it brown nicely.
- 3 cloves garlic, minced – Garlic brings that familiar, cozy aroma. It cooks fast, so we add it after the beef is browned.
- 1 tsp fresh ginger, grated or very finely minced – A small amount of ginger adds a gentle warmth and freshness to the sauce.
- 1/3 cup low-sodium soy sauce – This is the base of the sauce, giving the dish its savory, salty backbone.
- 2 tbsp honey – Balances the soy sauce and gives the sauce a slight sheen. It’s not meant to be very sweet, just rounded.
- 1 tbsp rice vinegar – Adds a mild tang that keeps the flavors from feeling flat.
- 1/2 cup water – Helps the sauce simmer and gives the cornstarch room to thicken.
- 1 tbsp cornstarch – This is what makes the sauce thicken and cling to the ground beef and broccoli instead of just pooling at the bottom of the pan.
- 1/4 tsp crushed red pepper flakes (optional, for a little heat) – Totally optional, but nice if you like a gentle kick.
- 1/4 tsp black pepper – Adds a bit of depth and warmth.
- 1/4 tsp salt (or to taste, depending on your soy sauce) – A small amount to fine-tune the seasoning at the end.
Once these are measured and ready, you’re halfway to dinner. It really is that straightforward.
Instructions
Think of this Ground Beef and Broccoli as a simple rhythm: prep, brown, sizzle, simmer. Nothing fancy, just a few clear steps.
Prepare the broccoli.
Cut the broccoli into small, even florets if they’re not already trimmed. You want them bite-sized so they cook quickly and stay a little crisp. Set the florets aside so they’re ready when the pan is hot.Mix the sauce.
In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, water, cornstarch, crushed red pepper flakes (if you’re using them), black pepper, and salt. Whisk until the cornstarch is fully dissolved and the mixture looks smooth. Set this sauce mixture aside for a moment. It will look thin now, but it will thicken once it hits the heat.Heat the pan and brown the beef.
Place a large skillet or wok over medium-high heat and add the vegetable oil. When the oil shimmers and spreads easily across the surface, add the ground beef. Cook, breaking it up with a spatula, for about 5 to 7 minutes, until it’s nicely browned and no pink remains. If your beef releases a lot of fat, you can carefully spoon off a bit, leaving enough to keep everything moist.Add garlic and ginger.
Stir in the minced garlic and grated ginger with the browned beef. Cook for about 30 seconds to 1 minute, just until they smell fragrant. Keep the heat at medium-high but watch closely so the garlic doesn’t burn. This is the moment the kitchen starts to smell like dinner.Cook the broccoli.
Add the broccoli florets to the pan. Toss them with the ground beef, garlic, and ginger so everything is mixed together. Cook for 3 to 4 minutes, stirring often, until the broccoli turns a bright, lively green and starts to become tender while still a bit crisp.Pour in the sauce.
Give the sauce mixture a quick stir (the cornstarch can settle at the bottom), then pour it into the pan. Stir well so the ground beef and broccoli are coated evenly. At first it will look thin, but don’t worry.Simmer and thicken.
Let the mixture simmer for 2 to 4 minutes, stirring frequently, until the sauce thickens and gently clings to the ground beef and broccoli. The broccoli should be cooked to your liking at this point—tender but not mushy.Adjust and serve.
Taste your Ground Beef and Broccoli. If it needs a little more salt or black pepper, add it now. Once you’re happy with the flavor, remove the pan from the heat and serve the dish hot.
That’s it. A pan of Ground Beef and Broccoli with a savory, slightly glossy sauce and plenty of texture from the broccoli and beef.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: About 35 minutes
- Servings: 4
Nutritional information
The numbers below are an estimate per serving for this Ground Beef and Broccoli and can vary depending on the exact ingredients you use, especially the fat content of the beef and the brand of soy sauce.
- Calories: 350 kcal
- Carbohydrates: 18g
- Protein: 26g
- Fat: 18g
- Saturated fat: 6g
- Sodium: 780mg
- Fiber: 3g
- Sugar: 10g
It’s a fairly balanced plate: protein from the ground beef, fiber and vitamins from the broccoli, and a moderate amount of sauce to keep everything interesting.
Frequently asked questions
Can I use frozen broccoli for this Ground Beef and Broccoli?
Yes, you can use frozen broccoli florets if that’s what you have on hand. There are just a couple of small tweaks that help. Don’t thaw the broccoli completely beforehand; add it to the pan from frozen and cook a bit longer, stirring often, until it’s heated through and tender. If the frozen broccoli releases a lot of water, simply let the extra moisture cook off before you pour in the sauce mixture so the final dish still has a nicely thickened sauce that clings to the ground beef and broccoli.
How can I make this recipe a bit lighter?
To make this Ground Beef and Broccoli feel a little lighter, choose lean ground beef, around 90% lean, and drain off any excess fat after browning. You can also slightly reduce the honey if you prefer less sweetness, and stick with low-sodium soy sauce to keep the salt in check. The base of the recipe stays the same: ground beef, broccoli florets, garlic, ginger, soy sauce, honey, rice vinegar, water, cornstarch, and simple seasonings. The overall flavor stays satisfying, just a bit lighter on the richness.
How do I store and reheat leftovers?
Leftover Ground Beef and Broccoli keeps well for about 3 days in an airtight container in the fridge. When you reheat it, the easiest way is to warm it in a skillet over medium heat, stirring occasionally, until hot. If the sauce has thickened too much in the fridge, add a small splash of water to loosen it while it heats. You can also reheat it in the microwave in short bursts, stirring in between, until it’s evenly warmed. The broccoli will be a bit softer the next day, but the flavors tend to meld and deepen, which makes leftovers surprisingly satisfying.
Ground Beef and Broccoli
Ingredients
- 1 lb ground beef (lean, about 90% if possible)
- 4 cup broccoli florets (fresh, bite-sized pieces)
- 1 tbsp vegetable oil (or other neutral cooking oil)
- 3 clove garlic, minced
- 1 tsp fresh ginger, grated or very finely minced
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1/2 cup water
- 1 tbsp cornstarch
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
- 1/4 tsp black pepper
- 1/4 tsp salt (or to taste, depending on your soy sauce)
Instructions
- Prepare the broccoli by cutting it into small, even florets if needed, and set aside so it is ready to go into the pan.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, water, cornstarch, crushed red pepper flakes if using, black pepper, and salt until the cornstarch is fully dissolved, then set this sauce mixture aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and spreads easily across the pan.
- Add the ground beef to the hot pan and cook, breaking it up with a spatula, for about 5 to 7 minutes until it is browned and no pink remains.
- Stir in the minced garlic and grated ginger with the browned ground beef and cook for about 30 seconds to 1 minute, just until fragrant, being careful not to let the garlic burn.
- Add the broccoli florets to the pan with the ground beef, toss everything together, and cook for 3 to 4 minutes, stirring often, until the broccoli turns bright green and starts to become tender but still crisp.
- Give the prepared sauce mixture a quick stir, then pour it into the pan with the ground beef and broccoli, stirring well to coat all the ingredients evenly.
- Let the mixture simmer for 2 to 4 minutes, stirring frequently, until the sauce thickens and lightly clings to the ground beef and broccoli, and the broccoli is cooked to your preferred tenderness.
- Taste the Ground Beef and Broccoli and adjust the seasoning with a little extra salt or black pepper if needed, then remove the pan from the heat and serve hot.
