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Ground Beef and Broccoli Stir Fry

Ground beef and broccoli stir fry with tender florets and a glossy soy-garlic-ginger sauce that clings to the meat. Cook the beef until browned, then simmer the sauce briefly so it turns dark and sticky over steamed white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and broccoli stir fry
  • 1 lb ground beef
  • 4 cup broccoli florets
  • 5 garlic minced
  • 1 tbsp fresh ginger grated
  • 0.33 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 0.25 cup beef broth
  • 2 tbsp vegetable oil
  • 1 sesame seeds for garnish
  • 1 green onions for garnish
  • 1 steamed white rice for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the stir-fry sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and beef broth together until smooth, then set aside.
  2. Keep the sauce ready so it can be poured in quickly once the beef is browned and drained.
Steam the broccoli
  1. Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender, then set aside.
  2. Drain well so excess water doesn’t thin the sauce later in the pan.
Cook the beef and sauce
  1. Heat vegetable oil in a wok or large skillet over high heat, then add ground beef and cook, breaking it apart, until browned.
  2. Drain excess fat from the pan so the sauce stays glossy instead of greasy.
  3. Add garlic and grated ginger and cook for 30 seconds until fragrant.
  4. Pour in the stir-fry sauce and stir to coat the beef, then simmer for 2 minutes until slightly thickened.
Combine and serve
  1. Add broccoli florets and toss until evenly coated with the glossy sauce.
  2. Top with sesame seeds and green onions, then serve over steamed white rice.

Notes

For the glossiest sauce, simmer just until it turns slightly thickened (about 2 minutes) before adding the broccoli. Store leftovers in the refrigerator up to 3 days; reheat in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because broccoli texture softens. For a lighter option, use lean ground beef (90% or higher) to cut down on fat while keeping the soy-garlic-ginger flavor.