Description
This Ground Beef and Broccoli stir fry is a quick, 30-minute dinner that’s flavorful, budget-friendly, and comforting. Made with ground beef, crisp broccoli, bell peppers, and a savory-sweet sauce, it’s an easy Asian-inspired meal that tastes like takeout but comes together at home with minimal effort.
Ingredients
For the stir fry
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1 tbsp peanut oil (or vegetable/olive oil)
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3 cups (300 g) broccoli florets, washed and dried
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1 lb (450 g) ground beef
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1 medium yellow onion, diced (150 g)
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1 red bell pepper, sliced (120 g)
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Salt and white pepper, to taste
For the sauce
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2 tbsp cornstarch + 2 tbsp cold water (slurry)
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1 cup (240 ml) beef broth
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¼ cup (60 ml) soy sauce
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3 tbsp (36 g) brown sugar, packed
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1–2 tbsp (15–30 ml) honey
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2 cloves garlic, minced (6 g)
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½ tsp ground ginger
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1 tsp (5 ml) toasted sesame oil
For serving
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3 cups (600 g) cooked rice
Instructions
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Mix cornstarch and water into a slurry; refrigerate until ready.
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In a bowl, whisk beef broth, soy sauce, brown sugar, honey, garlic, ginger, and sesame oil. Adjust sweetness if needed.
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Heat oil in a large skillet or wok over medium heat. Stir fry broccoli for 4–5 minutes until crisp-tender. Remove and set aside.
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Season ground beef with salt and white pepper. Add to skillet with onion; cook 6–7 minutes until browned. Drain fat.
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Toss in bell pepper; cook 1 minute.
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Pour in the sauce and bring to a boil. Reduce heat and simmer 2–3 minutes. Stir slurry and add gradually, cooking until thickened.
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Return broccoli, stir well, and heat through.
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Serve hot over rice. Garnish with green onions if desired.
Notes
Don’t overcook broccoli; keep it crisp-tender.
Adjust sauce balance with extra honey (sweeter) or soy sauce (saltier).
Works great with ground turkey or chicken.
For low-carb option, swap rice for cauliflower rice or lettuce wraps.
Meal-prep friendly—lasts up to 4 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main Course
- Method: Stovetop stir fry
- Cuisine: Asian-inspired