Description
This Ground Beef and Broccoli recipe is a quick and flavorful stir-fry that combines tender broccoli florets with savory ground beef cooked in a rich soy-ginger sauce. Finished with a hint of sweetness from brown sugar and honey, and a touch of toasted sesame oil, this dish is perfect for a satisfying weeknight meal served over fluffy cooked rice.
Ingredients
Vegetables and Meat
- 3 cups broccoli florets (washed and patted dry)
- 1 lb. ground beef
- 1 yellow onion (diced)
- 1 red bell pepper (sliced)
- 2 cloves garlic (minced)
Sauces and Seasonings
- 1 Tablespoon peanut oil (can substitute vegetable or olive oil)
- Salt and white pepper (to taste)
- 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
- 1/2 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
Miscellaneous
- 3 cups cooked rice (any kind, for serving)
Instructions
- Prep Work: Gather and prepare all the ingredients. Dice the onion, slice the red bell pepper, mince the garlic, and wash and dry the broccoli florets. Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a covered container and shake until combined; set aside in a cool place.
- Make the Sauce: In a medium bowl, combine the beef broth, soy sauce, brown sugar, minced garlic, ground ginger, toasted sesame oil, and 1 tablespoon honey. Stir well and set aside. You can add another tablespoon of honey later if you want more sweetness.
- Cook the Broccoli: Heat peanut oil in a large skillet or wok over medium heat. Add the broccoli florets and toss to coat in oil. Cook for 4-5 minutes, stirring occasionally, until broccoli is slightly softened but still crisp. Remove broccoli from pan and set aside.
- Cook the Beef and Vegetables: Season the ground beef with salt and white pepper to taste. Increase heat to medium-high and add ground beef and diced onions to the same pan. Cook, breaking up the beef with a spatula, until browned and cooked through. Drain excess grease. Add the sliced red bell pepper and cook for an additional 1 minute, stirring frequently.
- Add the Sauce: Pour the prepared sauce mixture into the pan with the beef and vegetables. Bring to a boil, then reduce heat and simmer for 2-3 minutes to let the flavors meld and sauce reduce slightly.
- Thicken the Sauce: Shake the cornstarch slurry again and slowly stir it into the simmering sauce. Continue cooking and stirring gently until the sauce bubbles and thickens to your desired consistency.
- Combine Broccoli: Lower the heat to low and return the partially cooked broccoli to the pan. Stir gently to combine and heat through.
- Serve: Garnish the dish with green onions if desired, and serve hot over cooked rice for a complete meal.
Notes
- For perfectly cooked, fluffy rice, rinse your rice before cooking and use a 1:2 ratio of rice to water, cooking on medium-low heat with a tight lid.
- You can substitute peanut oil with vegetable or olive oil if preferred.
- Adjust the amount of honey based on your preferred sweetness level.
- To keep the vegetables crisp, do not overcook the broccoli; aim for slightly softened with some crunch.
- Drain excess grease from the cooked beef to keep the dish from becoming greasy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
