Ground Beef & Broccoli
Ground Beef and Broccoli is one of the BEST ground beef recipes...a healthy, flavorful, quick, and easy skillet dinner that comes together in 15 minutes in just one pan!
If you're a fan of quick and easy ground beef recipes, you'll also love 30-Minute Skillet Lasagna, Easy Swedish Meatballs, Instant Pot Egg Roll in Bowl, and Ground Beef Stroganoff!
At least once a week, dinner around here starts with a pound of ground beef. These dinners are quick, they're easy, and everyone in my family love them. As a result, I have a variety of ground beef recipes in my repertoire, but I'm always on a quest to come up with new ones. Enter today's quick and easy Ground Beef and Broccoli!
My One-Pan Asian Ground Beef and Rice Skillet is on regular rotation at our house, and Easy Fried Rice is always a hit. But last week, I was craving something similar...yet different. Luckily, inspiration hit when I decided to call upon the flavors of a beloved Chinese restaurant classic for a new, shortcut, healthy ground beef recipe.
Beef and Broccoli has been one of my favorites since childhood and still I love it today. The hubby and kids enjoy it as well. However, since I don't always have flank steak or some other stir fry-friendly cut of beef on hand -- but I always have ground beef -- I decided to modify the traditional recipe into this simple, lightning-quick, one-pan Ground Beef and Broccoli.
How to Make It
I'm not exaggerating when I say this recipe took me about 15 minutes to make from start to finish, y'all. Here are the easy steps:
- Throw your ground beef into a skillet.
- Mix together the sauce while the beef is browning.
- Add said sauce -- plus a package of frozen broccoli -- to the beef.
- Let it bubble for a few more minutes and then thicken with a cornstarch slurry.
Voilà! All the flavor of Chinese take-out...except healthier!
And dare I say tastier *and* faster than delivery? 😉
Sauce Ingredients
In addition to the ground beef and the broccoli (that recipe title is such a spoiler, eh?), there are some important Asian-influenced ingredients that make this recipe so delicious.
In fact, the sauce in this recipe is so good that I've witnessed family members literally licking their plates clean...and I may have been guilty of doing so a time or two myself.
I also find that the amount of sauce in this recipe is perfect to allow for seepage down into a bed of rice.
So what goes into it?
- Low-sodium beef broth and low-sodium soy sauce. If you don't use LOW-SODIUM beef broth and soy sauce, you dish may turn out too salty.
- Oyster sauce. I like to use a natural oyster sauce with no MSG added. I'm typically able to find it at my regular grocery store.
- Honey.
- Rice vinegar.
- Garlic powder.
- Red pepper flakes.
A funny side note about this sauce is that I actually based it on a recipe I originally developed for my cookbook. That Slow Cooker Beef and Broccoli I was attempting way back when tasted great, but I couldn't get the texture of the beef to my liking using the crock pot.
So I ended up scrapping the recipe. But -- hoarder that I am -- I fortunately still had the sauce ingredients and proportions hanging out in the deep, dark recesses of my computer files. 😉
Ingredient Substitutions
My family loves this ground beef recipe so much -- and I make it so often -- that I always keep the ingredients on hand.
However, if you want to make it and find that you're lacking an ingredient or two, you can find some information on making substitutions below, under the heading "Helpful Tips, Tricks, & Equipment" (just above the recipe card). All of your questions about substituting the oyster sauce are there! 😉
Variations
This dinner is also nicely balanced with protein and vegetables.
That being said, even though Ground Beef and Broccoli is usually made with, well, beef and broccoli, it would be easy to change up the veggies in this dish. A few yummy options:
- Snow peas.
- Carrots.
- Baby corn.
- Bell peppers.
Let your imagination run wild and free!
Or if you want even more veggies, you can always serve a simple green salad drizzled with flavor-packed Asian dressing on the side. 😉
So are you a fellow beef and broccoli aficionado? Or a fan of healthy ground beef recipes?
A lover of speedy skillet suppers?
A hater of washing dishes?
All of the above?
If so, this Ground Beef and Broccoli recipe definitely deserves a spot on your must-make list.
After all, it relies on ingredients that you probably already have in your fridge/freezer/pantry, and it's a nice change of pace from spaghetti or meatloaf or Sloppy Joes when you've got ground beef to use up.
One family-pleasing dinner, coming right up! 😉
Helpful Tips, Tricks, & Equipment
- You may use fresh broccoli instead of frozen. Or you may substitute other veggies for some/all of the broccoli. Snow peas, shredded or thinly-sliced carrots, baby corn, or bell peppers would all be delicious. Keep in mind that firmer veggies may require a few extra minutes of simmering to become tender. You can always add a little extra broth if too much sauce is evaporating due to additional cooking time.
- If you don't have fresh ginger on hand, 1 teaspoon ground ginger may be substituted for the 1 tablespoon fresh. However, the ginger flavor in the final dish won't be as strong.
- Many people ask if this recipe can be made without oyster sauce. The answer is yes, although the final dish may be missing some of its depth of flavor. Some commenters have said the recipe turns out fine leaving out the oyster sauce altogether. Otherwise, possible substitutes for the oyster sauce are as follows. You will want to taste and adjust these ingredients if something still seems to be missing.
- Increase the total soy sauce in the recipe to 3 ½ tablespoons and increase the total honey to 1 ½ tablespoons. Add a splash of Worcestershire sauce, if you like.
- Increase the total soy sauce in the recipe to 3 ½ tablespoons and add 1 ½ tablespoons hoisin sauce, if you have it.
- At 5 ½ quarts, the stainless steel saute pan pictured in this post is deep enough to cook the beef without splattering grease everywhere. It's also big enough to fit plenty of extra veggies, should you feel so inclined. 😉
More One-Pan Ground Beef Recipes
- Taco Pasta Skillet
- Skillet Sloppy Joe Tater Tot Casserole
- 30-Minute Skillet Pastitsio
- Cheeseburger Macaroni
- Easy Shepherd's Pie
Ground Beef and Broccoli
Ingredients
- 1 pound lean ground beef
- 1 ½ cups low-sodium beef broth
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon fresh minced/grated ginger, OR 1 teaspoon ground ginger
- 1 (12-ounce) bag frozen broccoli florets
- 2 tablespoons cornstarch
- 2 tablespoons cool water
- ½ teaspoon toasted sesame oil, optional
- Cooked rice or noodles, for serving
Instructions
- Set a large skillet, saute pan, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks.
- While the beef is cooking, combine the beef broth, oyster sauce, soy sauce, honey, rice vinegar, garlic powder, and red pepper flakes in a bowl or large measuring cup; set aside.
- After the beef is cooked, push it to the edges of the pan, add the garlic and ginger in the center, and stir for a minute or two until fragrant. Drain the grease from the pan. Add the sauce and the broccoli to the pan; stir to combine. Bring to a boil then reduce to a simmer. Cook for several minutes (using the cooking time on the package of frozen broccoli as a guide) and stir occasionally until the broccoli is cooked to your desired tenderness.
- In a small bowl, use a fork to whisk the cornstarch into the water until dissolved. Slowly pour the cornstarch slurry into the pan while stirring the beef and broccoli. Bring to a boil and cook for a minute or two, stirring occasionally, until the sauce is thickened. Stir in the sesame oil, if using, and serve hot over rice or noodles.
Equipment Needed
Video
Notes
- You may use fresh broccoli instead of frozen, or you may substitute other veggies for some/all of the broccoli, such as snow peas, shredded or thinly-sliced carrots, baby corn, or bell peppers. Keep in mind that firmer veggies may require a few extra minutes of simmering to become tender. You can always add a little extra broth if too much sauce is evaporating due to additional cooking time.
- If you don't have fresh ginger on hand, 1 teaspoon ground ginger may be substituted for the 1 tablespoon fresh, though the ginger flavor in the final dish won't be as strong.
- If you don't use LOW-SODIUM beef broth and soy sauce, you dish may turn out too salty.
- I like to use natural oyster sauce with no added MSG, which I can typically find it at my regular grocery store.
- Many people ask if this recipe can be made without oyster sauce. The answer is yes, although the final dish may be missing some of its depth of flavor. Some commenters have said the recipe turns out fine leaving out the oyster sauce altogether. Otherwise, possible substitutes for the oyster sauce are as follows. You will want to taste and adjust these ingredients if something still seems to be missing.
- Increase the total soy sauce in the recipe to 3 ½ tablespoons and increase the total honey to 1 ½ tablespoons. Add a splash of Worcestershire sauce, if you like.
- Increase the total soy sauce in the recipe to 3 ½ tablespoons and add 1 ½ tablespoons hoisin sauce, if you have it.
Nutrition
Post originally published on October 12, 2017.
Absolutely delicious! I added carrots, onions, and red peppers too
Can this be made with ground turkey? If so would I use chicken broth instead of beef broth?
Yes, this recipe will work with ground turkey, and you can use chicken broth or beef broth...totally up to you! 🙂
Lol - ya I was not wanting meatloaf or spaghetti, had broccoli I needed to use and I love ginger, perfect!! Quick and filling, good job!
Happy holidays and a blessed 2020 to all😘
I was in the same situation with ingredients. It was quick and easy. I used fresh broccoli and fish sauce (instead of oyster). Kids and hubby really liked it! I’ll be making this one again.
Turned out really well! Nice flavour and super easy and quick to make.
Delicious!
My family loved this! Any meal you can make in one pan (especially in my Dutch Oven) already starts with brownie points. But tasting great --puts it over the top. And I learned about new ingredients I had never used before.
It is now on the favorites list along with the Dutch Oven Sprite Chicken! Only this Ground Beef & Broccoli is a lot quicker.
I'm so happy your family enjoyed this, Sheila! 🙂
Can you cook this without the rice vinegar and oyster sauce?
Sure! I think those ingredients contribute to the depth of flavor in this recipe, so it might turn out slightly less flavorful without them...but it will still be good! 🙂
I added sesame seeds at the end for a nice bit of crunch and texture. And sriracha over my brown rice! Great recipe. Thank you !
I really like the recipe. I used fresh broccoli and match stick carrots. It made the perfect amount of sauce, and the ginger and sesame oil elevate the dish. Plus it’s easy and cheap!
Couldn't agree with you more, Jennifer...I adore this recipe for all the same reasons! 🙂
Thanks for this recipe; made it tonight and it was delicious. It makes a generous amount of sauce, just like my husband likes. Will definitely make again and look forward to leftovers tomorrow!
Thanks for the comment, Sherry...I'm so glad that you and your husband enjoyed this recipe. Yay for leftovers! 😉
Where do you get Oyster Sauce?
In the Asian section of most supermarkets...usually near the soy sauce. 🙂
Delicious recipe. Left out the oyster sauce but still amazing.
If have some left overs, mix the rice, meat mixture, and some cheese into a casserole dish, top with frozen peas.
Cook for 45 min, top with bout 2 cups cheese and cook for another approx 12 min or until cheese is melted.
I was so excited to see you make beef and broccoli with ground beef. I have always thought about trying to do that. Thank you for sharing!!
Samantha, I was looking for something quick, healthy and tasty for ground beef. Imagine my joy when I came across your "Ground Beef and Broccoli" recipe. I immediately got my ingredients together and made it. I had to make one substitution. I was out of oyster sauce so I put in 2 tablespoons of Hoisin Sauce and 1 tablespoon of stir fry sauce. I also upped the honey because Oyster Sauce is sweet. It is absolutely delicious. You just can't go wrong with this recipe. Thank you for the time and the recipe.
Thanks for taking the time to let me know that you enjoyed this recipe so much, Cricket! 🙂
Samantha, this was so delicious!! cooking is really not a strength I possess...but this was so easy to put together and your instructions were so clear. I stole some of Pip’s modifications and used fresh broccoli that I sautéed as a first step & I also omitted the oyster sauce. Just as Pip noted there are so many options...I’m already thinking of additional veggies I can add in...and I also think I need to get coconut aminos in my life-thanks Pip!
Thank you SO much for sharing, Samantha! It was a total hit...including with my 2 year old!!
Thrilled to hear that you enjoyed this so much, Jen! 🙂
So pleased with how this turned out last week that I'm making it again this week! The recipe is incredibly flexible--I left out oyster sauce, used coconut aminos instead of soy sauce, used orange blossom honey instead of clove honey, sauteed onion and fresh broccoli a bit as a first step--and it all turned out wonderfully. Leftovers heat up very well, also. Thanks for the recipe!
So happy you enjoyed this recipe, Pip...your modifications sound delicious! 🙂
My husband has never been a fan of stir fry, I had yet to find a good sauce recipe. My husband and my daughter fought over the leftovers!!!!! Will be making this again and again and again!
So happy to hear this was a hit with your family, Misty! It's a recipe's highest honor when people fight over the leftovers. 😉
I altered it a bit, but we loved it. The Ginger Makes it! I used leftover broccoli casserole, yum.
So happy y'all enjoyed it, Leslie! I agree that the ginger really contributes to the great flavor of this recipe. 🙂