Description
A quick and flavorful one-pan stir fry featuring savory ground beef and crisp-tender broccoli coated in a rich, savory sauce.
Ingredients
- 1 pound ground beef
- 3 cups fresh broccoli florets
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil or neutral cooking oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- Add broccoli florets and sauté for 3–4 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, and sesame oil.
- Pour the sauce into the skillet and stir to coat the beef and broccoli.
- Simmer for 2–3 minutes until the sauce thickens.
- Taste and adjust seasoning with salt and black pepper if needed.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- Thaw and drain frozen broccoli thoroughly before using.
- Add bell peppers or snap peas for extra color and crunch.
- Stir in red pepper flakes or chili paste for added heat.
- Serve over rice, noodles, or cauliflower rice.
- If the sauce thickens too much when reheating, add a splash of broth or water.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
