Best Ground Beef and Broccoli

Finding a quick weeknight dinner that’s both satisfying and easy to throw together can feel impossible sometimes. Between work, family activities, and everything else on your plate, the last thing you want is to spend an hour in the kitchen or order takeout for the third time this week.

That’s where this ground beef and broccoli comes in handy. It’s ready in about 30 minutes, uses ingredients you probably already have, and tastes way better than anything you’d get from a restaurant. Plus, you can serve it over pasta for a filling meal that everyone will actually eat without complaining.

What Kind of Ground Beef Should I Use?

For this recipe, I’d recommend using 80/20 or 85/15 ground beef, which gives you a nice balance of flavor and moisture without being too greasy. If you prefer leaner meat, 90/10 will work just fine, though you might want to add a tiny bit more oil to the pan to prevent sticking. Ground beef is pretty forgiving here, so whatever you have on hand or whatever’s on sale at the store will do the job. Just make sure to break it up well as it cooks so it mixes nicely with the broccoli and sauce.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: Ground turkey, ground chicken, or ground pork all work great here. You could also use crumbled firm tofu for a vegetarian version – just press it well and crumble it before cooking.
• Soy sauce: If you’re watching sodium, use low-sodium soy sauce. Tamari works if you need gluten-free, or you can use coconut aminos for a soy-free option (though it’ll be slightly sweeter).
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in if you don’t have rice vinegar. Start with a bit less since they can be stronger.
• Fresh ginger: In a pinch, use 1 teaspoon of ground ginger instead of fresh. It won’t have quite the same punch, but it’ll still give you that ginger flavor.
• Broccoli: Fresh or frozen both work fine. You can also swap in green beans, snap peas, or cauliflower if that’s what you have on hand.
• Pasta: Rice is the traditional pairing here, but any pasta shape works. For a lower-carb option, try cauliflower rice or zucchini noodles.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this recipe is not mixing the cornstarch slurry properly before adding it to the pan – make sure to whisk it again right before pouring since cornstarch settles at the bottom and you’ll end up with a watery sauce instead of a thick, glossy coating.

Another common error is overcooking the broccoli during the steaming step, which turns it mushy and dull, so keep an eye on it and remove the lid as soon as it turns bright green and is just tender.

Don’t skip draining the excess fat after browning the ground beef, especially if you’re using meat with higher fat content, as too much grease will make your sauce separate and look oily.

Finally, if you’re adding pasta, cook it separately and slightly underdone since it will continue cooking when you toss it with the hot sauce, preventing it from becoming too soft.

What to Serve With Ground Beef and Broccoli?

This dish already comes with pasta built right in, so you’re pretty much set for a complete meal. If you want to bulk things up a bit, a side of egg rolls or spring rolls makes for a nice addition that keeps with the Asian-inspired flavors. A simple cucumber salad with rice vinegar and sesame seeds is another great option that adds a cool, crunchy contrast to the savory beef and broccoli. You could also serve it with some steamed edamame or a bowl of miso soup on the side if you’re really hungry.

Storage Instructions

Store: This ground beef and broccoli keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s great for meal prep. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months, though the broccoli might get a bit softer after thawing. Let it cool completely first, then store in freezer-safe containers or bags. I usually freeze it in portions so I can just pull out what I need.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it in a skillet over medium heat with a splash of water to keep it from drying out. If you froze it, let it thaw in the fridge overnight for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 80-90 g
• Fat: 55-65 g
• Carbohydrates: 190-210 g

Ingredients

For the sauce:

• 2/3 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 cup water
• 2 tbsp cornstarch
• 1 tsp sesame oil

For the beef and broccoli:

• 1 tbsp oil (I use avocado oil)
• 1 lb ground beef
• 3 garlic cloves (finely minced)
• 1 tbsp ginger (freshly grated for best flavor)
• 12 oz broccoli
• 8 oz pasta (I like fettuccine)

Step 1: Prepare the Mise en Place and Cook the Pasta

• 8 oz pasta
• 3 garlic cloves, finely minced
• 1 tbsp ginger, freshly grated
• 12 oz broccoli, cut into florets

Start the pasta cooking according to package directions in a separate pot of salted boiling water—this allows it to cook while you prepare the other components.

While the pasta cooks, mince the garlic cloves finely and grate the fresh ginger.

Cut the broccoli into bite-sized florets.

Having everything prepped and ready before you start cooking the beef will keep the cooking process smooth and prevent the beef from overcooking while you chop.

Step 2: Build the Sauce Base

• 2/3 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 cup water
• 2 tbsp cornstarch
• 1 tsp sesame oil

In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1/2 cup water, cornstarch, and sesame oil.

Stir until the cornstarch is fully dissolved and the brown sugar is incorporated.

This creates a smooth, thickening sauce that will coat the beef and broccoli beautifully.

Setting this aside now means you can pour it in quickly during the cooking phase without any fumbling.

Step 3: Brown the Ground Beef with Aromatics

• 1 tbsp oil
• 1 lb ground beef
• minced garlic and grated ginger from Step 1

Heat the oil in a large skillet over medium-high heat until shimmering.

Add the ground beef and cook, breaking it apart with a spoon as it browns, for about 3-4 minutes until most of the pink is gone.

Once the beef is mostly cooked through, add the minced garlic and grated ginger, stirring constantly for about 30 seconds to bloom their flavors—this quick cooking releases their aromatic oils and prevents them from burning.

Step 4: Steam the Broccoli to Tender-Crisp

• broccoli florets from Step 1
• 1/4 cup water

Add the broccoli florets from Step 1 to the skillet with the cooked beef.

Pour in 1/4 cup water, cover the skillet, and reduce heat to medium.

Steam for 2-3 minutes until the broccoli is bright green and tender-crisp but still has a slight bite to it.

I like to peek after 2 minutes because broccoli can go from perfect to mushy quickly, and you want it to retain some texture.

Step 5: Finish with Sauce and Combine with Pasta

• sauce mixture from Step 2
• cooked pasta from Step 1

Uncover the skillet and pour in the prepared sauce from Step 2.

Stir everything together and cook uncovered for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the beef and broccoli.

By this time, your pasta from Step 1 should be cooked and drained.

Add the cooked pasta to the skillet and toss everything together until well combined and evenly coated with sauce.

Serve immediately while everything is hot and the sauce is glossy.

Best Ground Beef and Broccoli

Delicious Best Ground Beef and Broccoli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1775 kcal

Ingredients

  

For the sauce::

• 2/3 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 cup water
• 2 tbsp cornstarch
• 1 tsp sesame oil

For the beef and broccoli::

• 1 tbsp oil (I use avocado oil)
• 1 lb ground beef
• 3 garlic cloves (finely minced)
• 1 tbsp ginger (freshly grated for best flavor)
• 12 oz broccoli
• 8 oz pasta (I like fettuccine)

Instructions

 

• Start the pasta cooking according to package directions in a separate pot of salted boiling water—this allows it to cook while you prepare the other components. While the pasta cooks, mince the garlic cloves finely and grate the fresh ginger. Cut the broccoli into bite-sized florets. Having everything prepped and ready before you start cooking the beef will keep the cooking process smooth and prevent the beef from overcooking while you chop.
• In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1/2 cup water, cornstarch, and sesame oil. Stir until the cornstarch is fully dissolved and the brown sugar is incorporated. This creates a smooth, thickening sauce that will coat the beef and broccoli beautifully. Setting this aside now means you can pour it in quickly during the cooking phase without any fumbling.
• Heat the oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon as it browns, for about 3-4 minutes until most of the pink is gone. Once the beef is mostly cooked through, add the minced garlic and grated ginger, stirring constantly for about 30 seconds to bloom their flavors—this quick cooking releases their aromatic oils and prevents them from burning.
• Add the broccoli florets from Step 1 to the skillet with the cooked beef. Pour in 1/4 cup water, cover the skillet, and reduce heat to medium. Steam for 2-3 minutes until the broccoli is bright green and tender-crisp but still has a slight bite to it. I like to peek after 2 minutes because broccoli can go from perfect to mushy quickly, and you want it to retain some texture.
• Uncover the skillet and pour in the prepared sauce from Step 2. Stir everything together and cook uncovered for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the beef and broccoli. By this time, your pasta from Step 1 should be cooked and drained. Add the cooked pasta to the skillet and toss everything together until well combined and evenly coated with sauce. Serve immediately while everything is hot and the sauce is glossy.