Description
A savory and satisfying Ground Beef and Broccoli stir-fry recipe featuring tender broccoli florets, seasoned ground beef, and a flavorful homemade sauce. This quick and easy dish is perfect served over fluffy rice for a complete meal.
Ingredients
Units
Scale
Main Ingredients
- 1 Tablespoon peanut oil (can substitute vegetable or olive oil)
- 3 cups broccoli florets, washed and patted dry
- 1 lb. ground beef
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- Salt and white pepper, to taste
Sauce Ingredients
- 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
Instructions
- Prep Work: Combine the cornstarch and 2 tablespoons cold water in a covered container and shake well to mix. Place in a cool area. In a medium bowl, mix together beef broth, soy sauce, brown sugar, honey (start with 1 tablespoon), minced garlic, ground ginger, and toasted sesame oil. Set this sauce mixture aside for later use.
- Cook the Broccoli: Heat 1 tablespoon of oil in a pan over medium heat. Add the broccoli florets and toss them in the oil to coat. Cook for 4-5 minutes until the broccoli is slightly softened but still crisp. Remove the broccoli from the pan and set aside to keep warm.
- Cook the Beef: Season the ground beef with salt and white pepper to taste. In the same pan, increase heat to medium-high and add the ground beef along with the diced onions. Cook, crumbling the beef as it browns, until fully cooked through. Drain excess grease from the pan. Add the sliced red bell peppers and cook together with the beef for about 1 minute to slightly soften the peppers.
- Add the Sauce: Pour the previously prepared sauce mixture into the pan with the beef and vegetables. Bring the mixture to a boil, then reduce to a simmer and let it cook for 2-3 minutes to allow flavors to meld and sauce to reduce slightly. Shake the cornstarch slurry again and slowly stir it into the simmering sauce. Continue bubbling gently until the sauce thickens to your desired consistency.
- Add the Broccoli Back: Lower the heat to low and return the cooked broccoli to the pan. Stir gently to combine and heat everything through. Add additional honey if a sweeter taste is desired. Garnish with green onions if available and serve the beef and broccoli stir-fry over the cooked rice.
Notes
- Ground turkey or ground chicken can be used as alternatives for the beef. Alternatively, try my Chicken and Broccoli Stir Fry with chicken breasts for a different protein option.
- Frozen broccoli works well too; just thaw and pat dry before cooking as directed.
- Feel free to add additional vegetables such as julienned carrots, water chestnuts, celery, or kale for more variety and nutrients.
- Top with options like green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, or sliced almonds for added texture and flavor.
- To control sodium intake, use low sodium soy sauce and/or a reduced sodium beef broth, as sodium levels can vary widely in different brands.
- For perfectly cooked rice: Bring 2 cups water to a boil (optionally adding 2 chicken bouillon cubes for flavor), add 1 cup white long grain rice, return to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing. This yields 3 cups cooked rice and works best with a Dutch oven or heavy pot.
- Other rice varieties may require adjustments to water quantity and cooking time.
