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Ground Beef and Broccoli Stir Fry

Ground beef and broccoli stir fry with a glossy soy-garlic-ginger sauce that turns dark and sticky over white rice. Tender broccoli florets and browned, crumbled beef are simmered together until the sauce clings to every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and broccoli
  • 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
  • 4 tbsp beef broth
  • 2 tbsp vegetable oil
  • 1 sesame seeds and green onions for garnish
  • 1 steamed white rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce and prep
  1. Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and beef broth until smooth, then set aside. The mixture should look glossy and evenly combined.
  2. Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender, then set aside. Keep them from overcooking so they stay crisp-tender.
Stir-fry the beef and thicken the sauce
  1. Heat vegetable oil in a wok or large skillet over high heat, then add ground beef and cook, breaking apart, until browned. Drain excess fat once the beef is fully cooked.
  2. Add minced garlic and grated ginger and cook for 30 seconds. Stir constantly until fragrant but not browned.
  3. Pour in the stir fry sauce and stir to coat the beef, then simmer for 2 minutes until slightly thickened. The sauce should turn darker and start to cling.
Finish and serve
  1. Add broccoli and toss until everything is evenly coated and hot. The florets should look glossy with sauce.
  2. Garnish with sesame seeds and green onions, then serve immediately over steamed white rice. The sauce will appear dark and sticky over the rice.

Notes

For the best texture, keep broccoli crisp-tender by stopping at 2–3 minutes and setting it aside right away. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water until hot. Freezing is not recommended because broccoli can soften too much after thawing. For a lower-sodium option, use reduced-sodium soy sauce and oyster sauce so the sauce still thickens without tasting overly salty.