Ground Beef and Broccoli with the BEST SAUCE

This 30-minute Ground Beef and Broccoli is my shortcut to takeout-style flavor without the takeout price—or the marinating time! It’s elevated by searing the beef for deeply savory, caramelized bits, then cooking the broccoli until perfectly crisp-tender, and combining it with a glossy, crave-worthy sauce that will have you drooling!

Follow along for expert tips, step-by-step photos, and variations.

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top view of ground beef and broccoli being served over white rice garnished by green onions

Why This Ground Beef and Broccoli Recipe Works

This Ground Beef and Broccoli is quick, easy, and packed with bold ginger-garlic flavor, making it one of those 30-minute dinners you’ll want on repeat. After testing this recipe to get the texture and flavor just right, these are the details that make the biggest difference:

Beef first, broccoli second: Unlike many ground beef and broccoli recipes that cook the broccoli first, I sear the beef before the broccoli so the vegetables can cook in all those flavorful beef drippings left behind in the skillet for an extra layer of savory flavor you simply can’t get by cooking the broccoli first.
Searing instead of simply browning: Pressing the ground beef against the hot skillet and leaving it undisturbed creates flavorful browned bits that give the beef a much richer, more savory flavor.
The beef finishes cooking in the sauce: Removing the beef while it’s still slightly pink prevents it from becoming overcooked and allows it to absorb the flavorful sauce as it finishes cooking.
Broccoli that’s crisp-tender, not mushy: A quick sauté followed by a short steam cooks the broccoli through while preserving its bright color and satisfying bite.
A glossy, perfectly balanced sauce: Oyster sauce is my secret ingredient, combined with soy sauce, for savory umami; brown sugar adds just enough sweetness, rice wine adds brightness, and toasted sesame oil finishes it with nutty depth.
Fresh aromatics make all the difference: Ginger, garlic, green onions, and red pepper flakes are briefly sautéed in the skillet so their flavors and fragrance bloom before the sauce is added.

ground beef and broccoli in a skillet showing the bright, perfectly cooked broccoli and tender beef

Ground Beef and Broccoli Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

For the Stir Fry

Ground beef: Lean ground beef prevents the dish from being greasy.
Broccoli: Cut broccoli into bite-size florets similar in size so they cook at the same rate.
Fresh ginger and garlic: Essential for the stir-fry’s fresh, aromatic flavor.
Green onions: The white portions cook with the aromatics, while the green tops are reserved for a fresh finish.
Red pepper flakes: Add as little or as much as you like, depending on your preferred heat level.
Peanut or vegetable oil: Peanut oil adds a subtle nutty flavor, while vegetable oil is a neutral alternative

For the Sauce

Low-sodium chicken broth: Forms the base of the sauce while allowing you to control the saltiness.
Oyster sauce: This game-changer will elevate all your Asian cooking! It adds a punch of sweet-and-salty, earthy flavor. You can find it in the Asian aisle of any supermarket for only a few dollars or on Amazon here.
Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You can truly taste the difference, and you’ll be sorely disappointed with lower-quality brands.
Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
Brown sugar: Balances the salty and savory ingredients and helps create a glossy sauce.
Toasted sesame seed oil: Use toasted, not regular, sesame oil for its deep, nutty flavor; it’s usually located in the Asian foods aisle.
Cornstarch: Thickens the sauce so it clings to the beef and broccoli rather than pooling at the bottom of the skillet.

top view of ground beef and broccoli recipe ingredients: ground beef, broccoli, garlic, ginger, green onions, soy sauce, oyster sauce, chicken broth, cornstarch, toasted sesame seed oil, rice wine

How to Make Ground Beef and Broccoli

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the sauce. Whisk the cornstarch and chicken broth together in a liquid measuring cup or small bowl until completely smooth. Whisk in the oyster sauce, soy sauce, brown sugar, rice wine, and toasted sesame oil. Set aside.

showing how to make ground beef and broccoli recipe by whisking the sauce ingredients together in a liquid measuring cup

Step 2: Sear the ground beef. Heat a large cast-iron or stainless-steel skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Once the oil is hot and rippling, add the ground beef.
Break it up slightly, then press it firmly against the pan. Cook undisturbed for 45–60 seconds to develop a good sear.
Flip, press it down again, and cook another 45–60 seconds before breaking it into small pieces.
Season with salt and pepper. Remove the beef to a plate when it’s just slightly pink. It will finish cooking in the sauce.

a collage showing how to make ground beef and broccoli recipe by searing the ground beef, flipping over, then cooking and crumbling until almost cooked through but still a little pink

Step 3: Cook the broccoli. Add the remaining tablespoon of oil to the skillet and heat until very hot. Add the broccoli and sauté for about 30 seconds.
Add ¼ cup water, cover, and reduce the heat to medium. Steam for about 2 minutes, or until the broccoli is bright green and crisp-tender.
Step 4: Sauté the aromatics. Push the broccoli toward the outside edges of the skillet. Add a small splash of oil to the center, then add the ginger, garlic, white parts of the green onions, and red pepper flakes. Sauté for 20–30 seconds, just until fragrant, then stir the aromatics into the broccoli.
Step 5: Add the beef and sauce. Return the beef and any accumulated juices to the skillet. Whisk the sauce, then pour it into the pan. Simmer for 1–2 minutes, until the sauce thickens and the beef is completely cooked.

a collage showing how to make beef and broccoli by stir frying the broccoli, adding chicken broth and steaming, sauteing garlic, ginger, green onins, and red pepper flakes, then adding the sauce and simmering to thicken

Step 6. Garnish and serve. Garnish with the green parts of the green onions and toasted sesame seeds. Serve hot over steamed white rice.

showing how to make ground beef and broccoli by garnishing with green onions and toasted sesame seeds

Tips for the Best Ground Beef and Broccoli

•Use a large skillet: Overcrowding makes it harder to achieve the high heat needed for proper browning and sautéing.
•Get the skillet hot first: A properly preheated skillet is essential for searing the beef instead of allowing it to steam in its own juices. Heat for at least 2 minutes before adding the beef.
•Don’t constantly stir the beef: Give it those undisturbed 45–60 second intervals to develop caramelized browned bits before breaking it apart.
•Don’t overcook the broccoli: It should be bright green and crisp-tender. It will continue cooking slightly after you add sauce.
•Watch the sauce: Cornstarch-thickened sauces can go from perfectly glossy to overly thick quickly. Add a splash of water or broth if needed.
•Taste before serving: Depending on the oyster sauce and soy sauce brands you use, you may want to adjust the heat or add a splash of water to reach your preferred consistency. I usually add more red pepper.

up close of scooping up ground beef and broccoli showing how juicy the meat is

Ground Beef and Broccoli Variations

•Beef substitutes: Use ground turkey, chicken, or pork.
•Add more vegetables: Reduce the broccoli and toss in sliced bell peppers, carrots, mushrooms, snap peas, or snow peas. Add firmer vegetables earlier so they have enough time to cook.
•Make it spicy: Increase the red pepper flakes or add chili sauce or sriracha at the table.
•Add water chestnuts: Their crisp texture is especially good with the tender broccoli and beef.

top view of ground beef and broccoli stir fry served over rice

How to serve

The classic pairing is steamed white rice, which soaks up the extra sauce beautifully. You can also serve Ground Beef and Broccoli with:

Brown rice
Cauliflower rice
Quinoa
Rice noodles
Udon noodles

Finish with toasted sesame seeds and sliced green onions for fresh flavor and crunch. A little chili crisp or sriracha is excellent if you like heat.

HOW TO STORE and Reheat

•Store leftover ground beef and broccoli in an airtight container in the refrigerator for up to 4 days. For the best texture, store the rice separately.
•Reheat the beef and broccoli gently in the microwave or in a skillet over medium-low heat. If the sauce has thickened too much in the refrigerator, stir in a tablespoon or two of water while reheating.

Ground Beef and Broccoli FAQs

Can I use frozen broccoli?

Yes, although fresh broccoli will give you the best crisp-tender texture. If using frozen broccoli, thaw and drain it well first so excess water doesn’t dilute the sauce or prevent proper browning.

How do I keep broccoli from getting soggy?

Don’t oversteam it. The broccoli only needs about 2 minutes covered after the initial sauté. It should still have some bite when you add the beef and sauce.

Can I make this ground beef and broccoli ahead of time?

Yes. It reheats well, making it a convenient meal-prep option. For the best texture, slightly undercook the broccoli initially so it doesn’t become too soft when reheated.

Why do you remove the beef before adding the sauce?

Removing the beef once it’s just slightly pink prevents it from overcooking while you prepare the broccoli and aromatics. It then finishes cooking gently in the sauce, which keeps it more tender and flavorful.

Is ground beef and broccoli healthy?

This recipe provides protein from the beef and plenty of vegetables from the broccoli. Using lean ground beef, low-sodium broth, and reduced-sodium soy sauce helps keep the dish balanced while still delivering plenty of flavor

What can I use instead of oyster sauce?

Oyster sauce provides a distinctive savory, slightly sweet umami flavor, so it’s difficult to replicate exactly. Soy sauce can work in a pinch, although it doesn’t have as much dimension. For the closest flavor, I recommend using oyster sauce.

What can I use instead of rice wine?

Dry sherry is my preferred substitute. You can also use a small amount of dry white wine if needed, although the flavor won’t be quite as traditional.

showing how to serve ground beef and broccoli in a bowl of rice garnished with sesame seeds and green onions

More Easy Asian-Inspired Dinners

Crockpot Beef and Broccoli
Chicken and Broccoli
Thai Basil Beef
Ground Beef Korean Beef Bowls
Spicy Chili Oil Noodles
Ground Turkey Stir Fry

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Total Time: 30

Prep Time: 10

Cook Time: 20

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Ingredients

STIR FRY

2 tablespoons peanut oil or vegetable oil, divided
1 pound lean ground beef (or chicken, or turkey)
1/2 tsp EACH salt, pepper
4 cups broccoli florets, cut into bite size pieces
1/4 low sodium chicken broth
1 tablespoon minced ginger
4-5 medium garlic cloves, minced
1 bunch green onions – white parts sliced 1/2-inch, green parts thinly sliced, divided
1/2 teaspoon red pepper flakes, more or less to taste

SAUCE

3/4 cup low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon Japanese rice wine or dry sherry (see notes)
1 teaspoon toasted sesame seed oil

For serving

Toasted sesame seeds
White rice

Instructions

Sauce: In a liquid measuring cup or small bowl, whisk together the cornstarch and chicken broth until completely combined, then whisk in the remaining Sauce ingredients. Set aside.
Heat skillet: Heat a large cast iron skillet or stainless steel pan over medium-high heat until smoking. Add 1 tablespoon peanut/vegetable oil and swirl to coat.
Cook Beef: Once the oil is hot and rippling, add the ground beef. Break up the beef a little, then flatten it against the pan; cook undisturbed for about 45-60 seconds to sear. Flip the beef, press it flat against the pan, and cook for another 45-60 seconds, then crumble the meat into small pieces as you cook. Drain excess grease if needed, then season with salt and pepper. Remove the beef from the skillet to a plate when it's just a little pink; it will finish cooking in the sauce.
Cook Broccoli: Add 1 tablespoon peanut/vegetable oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add ¼ cup chicken broth, cover the pan, and lower the heat to medium. Steam the broccoli until crisp-tender, about 1½-2 minutes.
Sauté Aromatics: Push the broccoli to the outside edges of the pan. Add a splash of oil to the center. Add the ginger, garlic, white parts of the green onions, and red pepper flakes, and sauté for 20-30 seconds, then stir the aromatics into the broccoli.
Add Sauce: Return the beef and any juices to the pan. Whisk the sauce to recombine, then add it to the skillet. Simmer for 1-2 minutes, until it reaches your desired thickness and the beef is cooked through. If the sauce gets too thick, stir in a splash of broth or water.
Serve: Transfer to a serving bowl and garnish with the remaining green onions and, if desired, toasted sesame seeds. Delicious over hot rice!

Notes

Oyster sauce: This game-changer will elevate all your Asian cooking! It adds a punch of sweet-and-salty, earthy flavor. You can find it in the Asian aisle of any supermarket for only a few dollars or on Amazon here. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You can truly taste the difference, and you’ll be sorely disappointed with lower-quality brands.
Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute for rice wine is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
Toasted sesame seed oil: Use toasted, not regular, sesame oil for its deep, nutty flavor; it’s usually located in the Asian foods aisle.