Beef and broccoli is my go-to takeout order and has been since I was a kid, so I’m always looking for new ways to make a better-than-takeout version in my own kitchen. Let me be the first to introduce you to this ground beef and broccoli recipe — it’s simple, flavorful and ready to serve in 30 minutes flat. I can’t wait for you to try it ❤️.
- Better than takeout: I’m serious! When you’re craving takeout, this is such a great alternative.
- High protein: I’m talkin’ 35g of protein per serving.
- Easy to make: This recipe comes together in 30 minutes (aka a perfect easy weeknight meal).
Ingredients You Need
- For the beef: You’ll need ground beef, Japanese BBQ sauce, and a pinch of salt.
- For the vegetables: Broccoli, obviously! You’ll also need yellow onion, carrots, garlic, ginger, beef broth, and soy sauce.
- Rice: I’m a rice girlie, and love serving my ground beef and broccoli with classic white rice. Make Instant Pot rice while you cook the rest of this dish (you’ll thank me later!).
- For garnish: I love topping this ground beef and broccoli with green onion and sesame seeds.
How to Make Ground Beef and Broccoli
- Cook the beef: Break the meat up into small pieces and cook until almost browned in a large skillet. Add the sauce to the beef, toss, and cook until the beef is fully cooked. Transfer the cooked beef to a bowl and set aside.
- Sauté the veggies: In the same skillet, sauté the onion, broccoli, and carrots until the onions are translucent. Then, add the garlic and ginger paste and cook until fragrant. Finally, add the beef broth and soy sauce. Stir and bring to a gentle boil. Then, turn the heat to low and let it simmer until the sauce thickens and becomes flavorful.
- Heat the beef: Push the vegetables to the side of the skillet and add the beef back to the skillet to warm it back up.
- Serve and enjoy! Serve this amazing ground beef and broccoli on its own or over white rice. Garnish with green onions, sesame seeds, and top with sriracha if you like this a little spicy.
Store any leftover ground beef and broccoli in an airtight container in the fridge for up to 3-5 days.
More Beef and Broccoli Recipes
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Vegetables
Other Ingredients
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Heat a large skillet over medium/high heat. Add the ground beef to the skillet and season with salt. Break the meat up into small pieces and cook until almost browned. Add the sauce to the beef, toss, and cook until the beef is fully cooked. Transfer the cooked beef to a bowl and set aside.
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In the same skillet, heat the sesame oil over medium heat. Add the onion, broccoli, and carrots to the skillet and season with salt. Sauté for 3-5 minutes. Add the garlic and ginger paste and cook until fragrant. Finally, add the beef broth and soy sauce. Stir and bring to a gentle boil. Turn the heat to low and allow the mixture to simmer for 5-10 minutes until it thickens and becomes flavorful.
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Push the vegetables to the side of the skillet and add the beef back to the skillet to warm.
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Serve the beef and veggies on their own or over white rice. Garnish with green onions, sesame seeds, and optional sriracha and kewpie.
- Option to use avocado oil instead of sesame oil.
- Feel free to use whatever type of vegetables you’d like.
- If you would like this beef and broccoli dish to be spicy, add 1-2 teaspoons of sriracha to the sauce in step 2 along with the beef broth and soy sauce.
Calories: 568 kcal, Carbohydrates: 19 g, Protein: 35 g, Fat: 39 g, Fiber: 4 g, Sugar: 10 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
