Description
This Ground Beef and Broccoli Stir Fry is a quick and savory weeknight dinner that features tender ground beef, crisp broccoli, and a rich, flavorful sauce made with soy, garlic, ginger, and a touch of honey and brown sugar. Cooked in one pan, it’s served over fluffy rice for a complete, satisfying meal packed with balanced textures and bold Asian-inspired flavors.
Ingredients
Scale
For the Stir Fry:
- 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
For the 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
To Serve:
- 3 cups cooked rice, any kind
Instructions
- Prepare the Sauce and Cornstarch Slurry: In a covered container, combine 2 tablespoons cornstarch and 2 tablespoons cold water, then shake well to mix and place it in the refrigerator until needed. In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, 1 tablespoon honey (add more to taste later if desired), minced garlic, ground ginger, and toasted sesame oil. Set aside.
- Cook the Broccoli: Heat 1 tablespoon of peanut oil over medium heat in a large skillet or pan. Add the broccoli florets and toss to coat them evenly with the oil. Sauté for 4-5 minutes until the broccoli is slightly softened while still maintaining a crisp texture. Remove the broccoli from the pan and set aside.
- Brown the Beef and Vegetables: Season the ground beef with salt and white pepper to your liking. Add the beef to the same pan over medium-high heat along with the diced yellow onion. Break up and crumble the meat with a spatula, cooking until the beef is fully browned and cooked through. Drain any excess grease if needed. Next, add the sliced red bell pepper and cook for an additional 1 minute to soften slightly.
- Add and Simmer the Sauce: Pour the prepared sauce mixture into the pan with the beef and peppers. Bring the mixture to a boil, then reduce the heat slightly and simmer for 2-3 minutes to let the flavors meld and the sauce reduce somewhat.
- Thicken the Sauce: Shake the cornstarch slurry well again and slowly stir it into the simmering sauce. Continue to cook the mixture gently, allowing it to bubble lightly until the sauce thickens to your preferred consistency.
- Combine with Broccoli and Finish: Reduce the heat to low and return the cooked broccoli to the pan. Stir thoroughly to combine all ingredients and heat everything through. Optionally, garnish with chopped green onions or sesame seeds. Serve hot over prepared cooked rice.
Notes
- For a sweeter sauce, add the second tablespoon of honey as desired after tasting.
- Vegetable or olive oil can be used instead of peanut oil if preferred.
- Drain excess fat from the beef after cooking to reduce greasiness.
- Keep the broccoli slightly crisp for best texture; avoid overcooking.
- If you prefer a thicker sauce, increase cornstarch slurry by an additional tablespoon of cornstarch mixed with water.
- To make this recipe gluten-free, use gluten-free soy sauce.
