Ground Beef and Broccoli
I still remember the first cool, pumpkin-scented evening I cooked this dish: the kitchen filled with the smell of sautéed garlic and caramelizing beef while a batch of apple muffins cooled on the counter. This Ground Beef and Broccoli recipe became an instant family favorite—comforting, easy, and perfect for busy fall nights when you want something hearty after baking seasonal treats.
Introduction
There’s something cozy about a skillet dinner that feels both wholesome and homey. This Ground Beef and Broccoli recipe is quick enough for weeknights, but rich enough to serve guests alongside a warm loaf of bread or your favorite fall sides. If you love a gluten-free twist, take a peek at a similar simple beef and broccoli gluten-free version to inspire swaps for sauces and starches.
Ingredients
- 1 lb ground beef
- 4 cups broccoli florets (washed and trimmed)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1/4 cup low-sodium soy sauce (or tamari for a gluten-free option)
- 2 tablespoons oyster sauce (or mushroom stir-fry sauce)
- 1 tablespoon brown sugar or honey
- 1/2 cup beef or chicken stock (or water)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and freshly ground black pepper, to taste
- Optional: sesame seeds and sliced green onions for garnish
For bakers who like to add a fall twist: reserve a handful of panko or crushed seasoned crackers to make a savory topping if you prefer a baked assembly later—see Variations below. Pair this plate with a roasted vegetable side like roasted salmon with broccoli and quinoa for a special meal.
Step-by-step Instructions
- Prep: Gather all ingredients and make the cornstarch slurry. Cut broccoli into bite-sized florets.
- Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef, season lightly, and cook until browned and no longer pink. Break up clumps with a spatula. Drain excess fat if desired.
- Sauté aromatics: Push beef to one side, add remaining oil, then the onion and garlic. Sauté for 1–2 minutes until fragrant.
- Add broccoli: Toss in the broccoli florets and stir to combine with beef and aromatics.
- Make the sauce: Pour in soy sauce, oyster sauce, brown sugar, and stock. Stir well and bring to a gentle simmer.
- Thicken: Add the cornstarch slurry and stir until the sauce thickens and coats the beef and broccoli—about 1 minute.
- Finish and serve: Taste and adjust seasoning. Top with sesame seeds and green onions. Serve over rice, noodles, or cauliflower rice for a lighter option.
Tips for Success
- Use fresh broccoli for the best texture—blanched florets stay bright and crisp. If you prefer softer veggies, cover the skillet for a minute after adding the sauce.
- Don’t overcrowd the pan; cook in batches if needed so the beef browns instead of steams.
- If you’re meal planning, this dish reheats beautifully. Add a splash of water when reheating to rejuvenate the sauce.
- For ideas on planning quick dinners around proteins like this, check this helpful 7-day meal plan for weight loss and muscle gain for structure and inspiration.
- Keep your sauce balanced—if it tastes too salty, a pinch more sugar or a squeeze of lime brightens it up.
Possible Variations
- Gluten-free: Swap soy sauce for tamari and ensure oyster sauce is gluten-free, or use mushroom sauce. You can also serve over quinoa or a rice alternative for a gluten-free meal.
- Baked casserole with streusel topping: Combine cooked Ground Beef and Broccoli with a creamy sauce (sour cream or cream cheese), place in a baking dish, and top with a savory streusel made from panko (or gluten-free crumbs), grated cheese, and chopped herbs. Bake at 375°F until bubbly and the topping is golden.
- Lighter option: Substitute part of the ground beef with finely chopped mushrooms for a lower-fat mix.
- Alternate protein ideas and hearty pairings can be found if you like dishes with bold flavors such as black beans and rice with sausage for inspiration.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce.
- Freeze: For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make-ahead tips: Cook the beef and broccoli components separately if you plan to freeze; combine and reheat together for best texture.
Conclusion
This Ground Beef and Broccoli dish is a reliable weeknight winner that pairs well with autumn bakes and cozy sides—perfect for bakers who also love savory comfort. For another take on a lighter, skillet-style version, try this Ground Beef and Broccoli Stir Fry – Skinnytaste which offers useful swaps and serving ideas.
Frequently Asked Questions
Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli in a pinch. Thaw and drain excess water first, and add it a little later in the cooking process to avoid an overly mushy texture.
Q: How long does it take to cook Ground Beef and Broccoli?
A: Active cooking time is about 15–20 minutes—5–8 minutes to brown the beef and another 7–10 minutes to cook the broccoli and finish the sauce.
Q: Is this dish healthy?
A: Yes—when made with lean ground beef and plenty of broccoli, this recipe provides protein, fiber, and vitamins. Serving over whole grains or cauliflower rice boosts fiber and lowers the calorie density.
Q: Can I substitute ground turkey or chicken?
A: Absolutely. Ground turkey or chicken work well; adjust seasonings and watch cooking times since those proteins can dry out faster. Add a little oil to keep them moist.
Ground Beef and Broccoli
Ingredients
Main Ingredients
- 1 lb ground beef Lean ground beef is recommended.
- 4 cups broccoli florets Washed and trimmed.
- 2 tablespoons vegetable oil Divided for cooking.
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
Sauce Ingredients
- 1/4 cup low-sodium soy sauce Or tamari for gluten-free option.
- 2 tablespoons oyster sauce Or mushroom stir-fry sauce.
- 1 tablespoon brown sugar Or honey.
- 1/2 cup beef or chicken stock Or water.
- 1 tablespoon cornstarch mixed with 2 tablespoons water To create a slurry.
- Salt and freshly ground black pepper, to taste
Garnishes
- Sesame seeds Optional, for garnish.
- Sliced green onions Optional, for garnish.
Instructions
Preparation
- Gather all ingredients and make the cornstarch slurry. Cut broccoli into bite-sized florets.
Cooking
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef, season lightly, and cook until browned and no longer pink, breaking up clumps with a spatula. Drain excess fat if desired.
- Push beef to one side, add remaining oil, then onion and garlic. Sauté for 1–2 minutes until fragrant.
- Toss in the broccoli florets and stir to combine with beef and aromatics.
- Pour in soy sauce, oyster sauce, brown sugar, and stock. Stir well and bring to a gentle simmer.
- Add the cornstarch slurry and stir until the sauce thickens and coats the beef and broccoli—about 1 minute.
- Taste and adjust seasoning. Top with sesame seeds and green onions. Serve over rice, noodles, or cauliflower rice for a lighter option.