Skip the delivery app — this Teriyaki Ground Beef & Broccoli is ready in 20 minutes and is packed with takeout flavor. Here’s how it comes together:
Ingredients:
- 1lb 93/7 ground beef
- About 1.5 cups of broccoli, cut in bite sized pieces
- 1.5 Tbsp toasted sesame oil
- 1/4 cup low sodium soy sauce
- 1/4 cup teriyaki sauce
- 3.5 Tbsp light brown sugar
- 1 Tbsp sriracha
- 1/2 tsp ground ginger
- 2 tsp cornstarch
- 1/4 cup water
- Optional Topping: sliced green onion and/or sriracha!
Directions:
1. In a bowl, fully combine the soy sauce, teriyaki sauce, brown sugar, sriracha, ground ginger, and cornstarch. Set aside.
2. In the toasted sesame oil, brown and chop ground beef over medium heat. When you first place the beef in the skillet, let it sit undisturbed for about 3-4 minutes to form a brown crust, then ground with cooking utensil.
3. When beef is halfway cooked, pour in the sauce mixture and stir until fully combined. Cover, lower heat, and let simmer for about 3-5 minutes, stirring every 2 minutes.
4. Add bite-sized broccoli to the pan with 1/4 cup water. Stir until fully incorporated. Cover and let simmer for about 5-7 minutes, stirring every two minutes. For softer broccoli, cook longer and add additional water if needed.
5. Top with toppings if you’d like and serve over rice or eat as is!
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If you’re looking to recreate that crave-worthy takeout flavor at home, this Teriyaki Ground Beef & Broccoli recipe is a game changer. What I love most about this meal is how quickly it comes together—just 20 minutes from start to finish makes it perfect for busy weeknights when you want something satisfying but don’t want to spend hours cooking. One tip I’ve found helpful is to let the ground beef sit undisturbed in the hot skillet for several minutes to develop a nice brown crust before breaking it up. This step really adds depth and enhances the overall flavor. The toasted sesame oil also contributes a nutty aroma that pairs beautifully with the soy and teriyaki sauces. Adding the broccoli last with a splash of water and covering the skillet allows the vegetables to steam just enough so they stay crisp yet tender. If you prefer softer broccoli, simply cook it a bit longer, but I enjoy keeping a little crunch to add texture to the dish. Also, the touch of sriracha mixed into the sauce adds a subtle kick of heat without overpowering the sweetness from the brown sugar and teriyaki. For those who like it spicier, extra sriracha as a topping is the way to go. This recipe is versatile too—you can serve it over steamed rice, cauliflower rice for a low-carb option, or even with noodles. It’s a great base that can be customized with other vegetables like bell peppers or snap peas depending on what’s in your fridge. Making this at home not only saves on delivery fees but lets you control the ingredients, making it a healthier alternative to takeout. Plus, it’s a comforting, flavorful meal made for real life, giving you that same craving satisfaction without the wait or expense.