Ground Beef and Broccoli (2024)

4.97 from 118 ratings

Servings: 4 people

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• ▢ 1 Tablespoon peanut oil, can sub vegetable or olive
• ▢ 3 cups broccoli florets, washed and patted dry
• ▢ 1 lb. ground beef
• ▢ 1 yellow onion, diced
• ▢ 1 red bell pepper, sliced
• ▢ Salt/White Pepper, to taste

Sauce

• ▢ 2 Tablespoons cornstarch, + 2 tablespoons cold water
• ▢ 1 cup beef broth
• ▢ 1/4 cup soy sauce
• ▢ 3 tablespoons packed brown sugar
• ▢ 1-2 tablespoons honey
• ▢ 2 cloves garlic, minced
• ▢ 1/2 teaspoon ground ginger
• ▢ 1 teaspoon toasted sesame oil

For Serving

• ▢ 3 cups cooked rice, any kind

Prep Work

• Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location.

• Combine remaining sauce ingredients in a medium bowl and set aside. *Start with 1 tablespoon of honey and add another at the end if desired.

Cook the Broccoli

• Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.

  See Also

  Oven-Baked Nachos - Weekend at the Cottage

Cook the Beef

• Season the beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.

Add the Sauce

• Add sauce mixture and bring to a boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.

Add the Broccoli Back

• Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.

• Ground Turkey or Ground Chickenmay also be used in this recipe. You can also make my Chicken and Broccoli Stir Fry with chicken breasts!
• Frozen Broccolimay also be used. Thaw and pat dry and proceed as outlined in the recipe.
• Ingredient Additions include julienned carrots, water chestnuts, celery, kale, and more.
• Topping Optionsinclude green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
• To Control the Sodiumin this recipe, consider using low sodium soy sauce and/or reduced sodium broth. Some soy sauce brands contain more salt than others.

My process for perfectly cooked rice:

• Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
• Add 1 cup of white long grain rice and let the liquid come back up to a boil.
• Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
• Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
• This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
• Note that other varieties of rice may require different liquid measurements and/or cooking times.

The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information shared is an estimate.

Course: Main Course

Cuisine: American, Asian

Author: Stephanie