Description
This Saucy Ground Beef and Broccoli Stir Fry is a 20-minute dinner hero that delivers big Asian-inspired flavors with minimal effort. By using quick-cooking ground beef instead of sliced steak, you skip the marinating time while still getting that savory, satisfying beef-and-broccoli combo everyone loves. Coated in a homemade ginger-garlic soy glaze, the tender beef and charred broccoli create a sweet and savory masterpiece perfect for busy weeknights.
Ingredients
The Ginger-Soy Glaze
- 1 cup water
- 6 tablespoons lower-sodium soy sauce
- 3 tablespoons light brown sugar, packed
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (approx. 1-inch piece)
- 2 teaspoons unseasoned rice vinegar
The Stir Fry Base
- 1 lb 90/10 lean ground beef
- 12 oz fresh broccoli florets (about 5 1/4 cups)
- 3 tablespoons neutral oil (canola or vegetable), divided
- 1/2 teaspoon kosher salt
For Serving
- 2 green onions, thinly sliced (optional)
- 2 teaspoons toasted sesame seeds (optional)
- Steamed white rice
Instructions
Make the Sauce
In a medium bowl, whisk together the water, soy sauce, brown sugar, cornstarch, minced garlic, minced ginger, and rice vinegar. Tip: Whisk thoroughly to ensure the cornstarch is fully dissolved and the sugar breaks down. Set aside.
Cook the Broccoli
Heat 2 tablespoons of the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Sear: Add the broccoli florets. Cook, stirring occasionally, for 6–7 minutes until they are tender-crisp and blackened in spots. Transfer: Remove the broccoli to a plate or bowl and set aside.
Brown the Beef
Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the ground beef and sprinkle with the kosher salt. Cook: Stir occasionally to break the meat into crumbles. Cook until browned and cooked through (about 5 minutes). Drain excess fat if desired, though 90/10 beef shouldn’t produce much.
Thicken Sauce
Pour the prepared sauce mixture over the cooked beef. Simmer: Bring to a simmer and cook, stirring constantly, for about 3 minutes until the sauce thickens slightly and creates a glossy glaze.
Assemble
Return the cooked broccoli to the skillet. Toss: Stir constantly for 3 minutes until the broccoli is heated through and everything is coated in the sticky sauce.
Serve
Remove from heat. Top with toasted sesame seeds and sliced green onions. Serve hot over steamed white rice.
Notes
The “Blackening” Technique: Don’t rush step 2. Letting the broccoli sear in the hot oil creates a charred, nutty flavor that mimics high-heat wok cooking. If you just steam it, you miss out on a major layer of flavor.
Fresh vs. Frozen: Fresh broccoli is highly recommended for texture. If you must use frozen, thaw and drain it well first, and skip the long searing step (just heat it through at the end), or it will turn mushy.
Prep Ahead: Stir-fries move fast! Have your sauce mixed and your veggies chopped before you turn on the stove.
Sauce Consistency: The sauce contains cornstarch, so it will continue to thicken as it cools. If it becomes too gluey in the pan, add a splash of water to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Stir Fry
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of Recipe (Beef & Broccoli only)
- Calories: 360
- Sugar: 10g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: ground beef stir fry, beef and broccoli recipe, easy asian dinner, 20 minute meals, ginger soy sauce, ground beef recipes, healthy stir fry