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Perfect 20-Minute Ground Beef and Broccoli Stir Fry

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This quick 20-minute ground beef and broccoli stir fry is a love letter to classic takeout, featuring a glossy, savory sauce and tender-crisp broccoli. It’s faster, cheaper, and uses simple ingredients you probably already have in your fridge.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 3 cups broccoli florets (fresh is best, frozen works in a pinch)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (or any neutral oil with high smoke point)
  • 2 green onions, sliced (for garnish)
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons brown sugar (light or dark; honey or maple syrup are good substitutes)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 teaspoon sesame oil (toasted sesame oil is best)
  • 1/2 cup beef broth (low-sodium; chicken or vegetable broth also work)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to make a slurry)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Make the sauce first. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and beef broth until the sugar is mostly dissolved. Set aside. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water and stir until smooth. This is your slurry.
  2. Prep your vegetables. Cut the broccoli into small florets—about bite-sized. If the stems are thick, peel them and slice them thin. Mince the garlic and grate the ginger. Slice the green onions on a diagonal.
  3. Heat your pan. Place your skillet or wok over high heat and add 1 tablespoon of vegetable oil. Let it get hot—you should see slight wisps of smoke.
  4. Cook the ground beef. Add the ground beef to the hot pan and break it up with your spatula. Let it cook undisturbed for about 2 minutes to get a good sear, then start breaking it into smaller pieces. Cook for 5-6 minutes total, until the beef is browned and some pieces are getting crispy at the edges. Don’t drain the fat.
  5. Add aromatics. Push the beef to one side of the pan and add the remaining 1 tablespoon of oil to the empty space. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring constantly, until fragrant. Then mix everything together.
  6. Cook the broccoli. Add the broccoli florets to the pan and stir-fry for 2-3 minutes. You want them bright green and tender-crisp—still with a little bite. If you prefer softer broccoli, add 2 tablespoons of water and cover the pan for a minute to steam them.
  7. Add the sauce. Give the sauce mixture a quick stir (the brown sugar settles at the bottom) and pour it into the pan. Let it come to a simmer, stirring constantly, for about 1 minute.
  8. Thicken with slurry. Give the cornstarch slurry a stir and pour it into the simmering sauce. Stir immediately—you’ll see the sauce start to thicken and become glossy within about 30 seconds. Let it bubble for another 30 seconds, then remove from heat.
  9. Finish and serve. Sprinkle with sliced green onions and red pepper flakes if using. Serve immediately over steamed rice or noodles.

Notes

Get your pan screaming hot for the best sear. Don’t overcrowd the pan—cook beef in batches if doubling. Prep everything before you start. Taste the sauce before adding it to the pan and adjust seasoning. If the sauce isn’t thickening, mix another teaspoon of cornstarch with a tablespoon of cold water and add it to the pan.

Nutrition

Keywords: ground beef, broccoli, stir fry, quick dinner, weeknight meal, takeout fakeout, 20-minute meal

Find it online: https://leilameals.com/perfect-20-minute-ground-beef-and-broccoli-stir-fry/