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

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!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author [email protected]

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

For serving

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 1/4 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.