Ground Beef and Broccoli

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Ground beef and broccoli is a fast, flavorful and EASY 25-minute stir fry with a sticky, sweet-and-savory sauce the whole family will love!

Prep: 10

Cook: 15

Total: 25

Servings: servings

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Ingredients

For the Sauce:

⅓ cup low-sodium soy sauce
⅓ cup water
2 tablespoons pure maple syrup honey, or brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil

For the Stir Fry:

2 tablespoons canola oil or other neutral high temperature cooking oil divided
1 pound lean ground beef I used 93% lean
¼ teaspoon kosher salt
½ teaspoon ground black pepper
1 head broccoli chopped into florets, about 3 cups or 10 ounces
2 tablespoons minced fresh ginger from about a 2-inch piece
2 cloves garlic minced (about 2 teaspoons)
¼ teaspoon red pepper flakes plus additional to taste
1 small bunch bunch green onions thinly sliced, white/light green parts and dark green parts divided
1 tablespoon sesame seeds optional for serving
Cooked brown or white rice for serving

Instructions

In a liquid measuring cup or small bowl, whisk together the soy sauce, water, maple syrup (or honey or brown sugar), cornstarch, and sesame oil until smooth. Keep near the stove.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon canola oil. When the oil is hot and shimmering, add the beef, salt, and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 5 to 7 minutes. With a slotted spoon, transfer to a plate.
Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the broccoli and cook, stirring often, until bright green and crisp-tender, 3 to 4 minutes. If the florets need a little help softening, splash in 2 tablespoons water, cover the pan for 30 to 60 seconds, then uncover and toss.
Add the ginger, garlic, and red pepper flakes to the center and stir constantly until very fragrant, about 30 to 60 seconds.
Return the beef and any collected juices to the pan. Give the sauce a quick stir to recombine and pour it over the beef and broccoli. Add the white and light green parts of the green onions. Cook, tossing constantly, until the sauce is glossy and thickened, 1 to 2 minutes. If it gets too thick, add a splash of water as needed.
Remove from the heat. Sprinkle with the green onion tops. Taste and adjust with more red pepper flakes or a pinch of salt if you like. Sprinkle with sesame seeds. Serve hot over rice.

Notes

TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
TO REHEAT: Microwave individual portions until warmed through or heat on the stovetop over medium heat with a splash of water or beef broth.
TO FREEZE: Freeze in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 374kcalCarbohydrates: 24gProtein: 31gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 70mgSodium: 1042mgPotassium: 1022mgFiber: 5gSugar: 9gVitamin A: 1046IUVitamin C: 137mgCalcium: 128mgIron: 5mg