Original Post: https://www.evolvingtable.com/ground-beef-and-broccoli/
Ground Beef and Broccoli Recipe
This Ground Beef and Broccoli is my answer to takeout-style beef and broccoli without the hefty price tag or chewy bites. It's ready in one skillet in just 30 minutes, the beef stays super tender (more on that below!), and there's enough saucy soy-ginger glaze to coat every single bite.
Servings: 4 servings
Ingredients
- 1 pound 85/15 ground beef
- 2 tablespoons avocado oil
- 1 medium head broccoli cut into florets
- 1 cup matchstick carrots
- 1 small red bell pepper thinly sliced
- 3 garlic cloves minced
- 4 green onions thinly sliced, white and green parts divided
- 1 cup water divided (¾ cup + ¼ cup)
- ¼ cup soy sauce or tamari
- 3 tablespoons brown sugar firmly packed
- 2 tablespoons cornstarch
- 2 teaspoons fish sauce
- 1-2 teaspoons sriracha optional
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger paste
- ½ teaspoon salt
- ½ teaspoon black pepper
For Serving
- cooked white rice
- toasted sesame seeds optional
Instructions
- Heat avocado oil in a large skillet over medium-high. Once the oil is shimmering, add broccoli, carrots, and bell pepper. Cook for 4-5 minutes, or until the vegetables are bright and tender. Remove from the skillet and set aside.2 tablespoons avocado oil, 1 medium head broccoli, 1 cup matchstick carrots, 1 small red bell pepper
- Add the ground beef to the same skillet and cook, breaking apart, for 7-8 minutes, or until no longer pink. Use a spatula or a potato masher to break apart the meat into fine crumbles. Increase the heat to medium-high and cook for 1-2 minutes more, or until the edges begin to crisp.1 pound 85/15 ground beef
- Add garlic and the white parts of the green onions and continue cooking for 30-60 seconds, or until fragrant.3 garlic cloves, 4 green onions
- Whisk together ¾ cup water, soy sauce, brown sugar, cornstarch, fish sauce, sriracha (if using), toasted sesame oil, ginger paste, salt, and black pepper in a medium bowl or measuring cup.1 cup water, ¼ cup soy sauce or tamari, 3 tablespoons brown sugar, 2 tablespoons cornstarch, 2 teaspoons fish sauce, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, 1 teaspoon ginger paste, ½ teaspoon salt, ½ teaspoon black pepper
- Pour in the sauce and cook over medium for 2-3 minutes, or until the sauce begins to thicken and coats the back of a spoon. Add the remaining ¼ cup water, one tablespoon at a time, to reach your desired consistency.1 cup water
- Stir in the cooked vegetables and the green parts of the green onions. Serve over cooked white rice and sprinkle with toasted sesame seeds, if desired.4 green onions, cooked white rice, toasted sesame seeds
Video
Notes
*Nutritional information is calculated without any rice.
Sauce consistency: It should coat the back of a spoon. Too thick, add the extra ¼ cup water a tablespoon at a time. Too thin, let it bubble another minute before you add any water.
Heat level: The sriracha is optional and it's the only heat. One teaspoon is a warm hum, two is noticeably spicy, zero for a mild crew.
Swaps: Ground turkey or chicken work, just add 1-2 more tablespoons of oil since they're leaner. Tamari makes it gluten-free (check your fish sauce label too). I haven't tested snow peas, mushrooms, or cabbage, but they're more delicate than broccoli, so give them a minute or two less.
Don't crowd the pan: Use a skillet big enough for the veggies to sit in a single layer, or they'll steam instead of sear. A nonstick that can take the heat or cast iron both work.
Storage and reheating: Leftovers hang out in the fridge for 4 days. Reheat in a skillet over medium with a splash of water to loosen the sauce, or the microwave for 1-2 minutes, stirring halfway.
Freezing: Freezes for up to 3 months, but the broccoli and peppers come out noticeably softer. The flavor holds up, the crisp-tender doesn't. If you know a batch is headed for the freezer, undercook the veggies by a minute.
Nutrition
Calories: 450kcal | Carbohydrates: 29g | Protein: 28g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1522mg | Potassium: 1028mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6062IU | Vitamin C: 164mg | Calcium: 128mg | Iron: 5mg
