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+ servings
4.91 from 11 votes

Ground Beef and Broccoli

Super quick, super easy, and packed full of flavor, this Ground Beef and Broccoli recipe uses just one pan and can be on your table in 20 minutes. Serve over rice or noodles for a simple yet satisfying dinner.

Ingredients

  • 1 Tablespoon olive oil
  • 3-4 cups broccoli florets see note
  • 1 pound lean ground beef or ground sirloin
  • 2-3 cloves garlic minced
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 8-10 cranks freshly-ground black pepper
  • sesame seeds optional garnish

Instructions

  • Warm olive oil in a large skillet over medium-high heat. When the oil is shimmering, add broccoli and cook, tossing frequently, for 3-4 minutes, until it is vibrantly green with a tender-crisp texture. Remove to a plate and set aside.
    1 Tablespoon olive oil, 3-4 cups broccoli florets
  • Add ground beef and garlic to the skillet. Cook for 5-6 minutes, until mostly browned, breaking it up into small pieces as you go. Drain or use a paper towel to soak up excess fat.
    1 pound lean ground beef, 2-3 cloves garlic
  • While the beef browns, combine soy sauce, brown sugar, toasted sesame oil, ginger, red and black pepper in a small bowl or liquid measuring cup. Whisk until smooth.
    1/4 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 teaspoons toasted sesame oil, 1/4 teaspoon ground ginger, 1/4 teaspoon red pepper flakes, 8-10 cranks freshly-ground black pepper
  • As soon as the beef is browned, pour in the sauce. Cook for 2-3 minutes more, just until the sauce thickens slightly. Return broccoli to the pan and toss to coat. Season with salt to taste, and serve right away over rice or noodles. Garnish with sesame seeds, as desired.
    sesame seeds
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Notes

  • Broccoli: Chop into small, even florets so it cooks quickly and evenly.
  • Timing: If you’re making rice on the stovetop or Instant Pot to accompany this meal, be sure to start it first, because the beef comes together extremely quickly and you don’t want to be waiting on the rice at the end.
  • Yield: This recipe as written makes enough to feed my family of 4 with a tiny bit leftover, but note that one of my kids is a toddler and one typically eats a light dinner. If you have hungrier mouths to feed, this might yield 3 or 2 generous servings only.
  • Useful Tools (affiliate links): Angled Measuring Cup | Sauté Tool | Cast Iron Skillet
  • Storage: Leftovers keep very well, tightly-covered in the fridge, for 3-4 days.

Nutrition Estimate

Calories: 292 kcal, Carbohydrates: 20 g, Protein: 28 g, Fat: 12 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.4 g, Cholesterol: 70 mg, Sodium: 677 mg, Potassium: 693 mg, Fiber: 2 g, Sugar: 15 g, Vitamin A: 462 IU, Vitamin C: 61 mg, Calcium: 62 mg, Iron: 4 mg