Ground beef and broccoli
3 cups broccoli florets
For The Sauce
⅓ cup beef broth low sodium
¼ cup brown sugar
3 tbsp soy sauce
2 tsp sriracha to taste
1 tbsp cornstarch
For The Stir Fry
1 lb. ground beef
1 cup onion
2 tsp garlic
1 tsp ginger
½ tsp salt
¼ tsp pepper
1 tsp sesame seed
2 tbsp green onions, sliced
Fill a bowl with ice water and set aside. Bring a pot of water to a boil and add in the broccoli florets. Let them cook, about 2 to 3 minutes, until they're bright green in color. Use a slotted spoon to remove them from the boiling water and add them to the bowl of ice water. Once cooled remove the broccoli from the ice water with a slotted spoon and place in a bowl, set aside.
For The Sauce
Combine the sauce ingredients in a dish and set aside.
For The Stir Fry
In a skillet or wok, over medium-high heat, cook the ground beef with the diced onion, until the beef is no longer pink and the onions are nice and tender. Drain off any excess fat and return pan to stove top. Pour in the prepared sauce and stir, until the sauce thickens and the beef is coated. Stir in the broccoli and season with salt and pepper to taste. Garnish with sesame seeds and sliced green onions if desired.
One of the best things about this ground beef and broccoli stir fry recipe is how it balances flavors and textures to create a satisfying meal. The quick blanching of broccoli not only locks in that vibrant green color but also keeps the florets crisp-tender, providing a nice contrast to the rich, well-seasoned ground beef. When I first tried making this dish, I found that using low sodium beef broth for the sauce helped control the saltiness without sacrificing depth of flavor. The mix of brown sugar and soy sauce adds just the right amount of sweetness and umami, while a dash of sriracha brings a subtle heat that enlivens the entire dish. For those wanting to tweak the recipe, you can add extra vegetables like bell peppers or snap peas for additional crunch and nutrients. Also, cooking the ground beef with garlic and ginger infuses the meat with aromatic notes that elevate the dish beyond a basic stir-fry. I like to use a high smoke point oil when stir-frying to achieve better browning without burning the aromatics. Serving this over steamed jasmine or brown rice makes for a complete and comforting meal. Leftovers reheat well, making it a great option for meal prepping busy weeknights. Garnishing with sesame seeds and sliced green onions at the end adds a fresh finish and a touch of texture. If you’re looking to keep it gluten-free, substitute tamari for soy sauce. For a low-carb version, serve the stir fry over cauliflower rice or enjoy it on its own as a protein and veggie-rich dish. This recipe is flexible and approachable for cooks of all levels, making it a fantastic option for anyone aiming for a wholesome and flavorful dinner in under 30 minutes.
