Description
A quick and flavorful Ground Beef and Broccoli Stir Fry perfect for a weeknight dinner. Tender broccoli florets are cooked to crisp-tender perfection and combined with savory ground beef, sweet bell peppers, and a rich homemade sauce. Served over steamed rice, this dish balances savory, sweet, and umami flavors with a hint of ginger and garlic.
Ingredients
Scale
For the Stir Fry
- 1 Tablespoon peanut oil (can substitute vegetable or olive oil)
- 3 cups broccoli florets, washed and patted dry
- 1 lb. ground beef
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- Salt and white pepper, to taste
For the Sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1 cup beef broth
- 1/4 cup soy sauce
- 3 tablespoons packed brown sugar
- 1-2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
To Serve
- 3 cups cooked rice, any kind
Instructions
- Prep Work: Combine the cornstarch and 2 tablespoons of cold water in a covered container and shake well to form a slurry. Place it in a cool spot. In a medium bowl, whisk together beef broth, soy sauce, brown sugar, honey (start with 1 tablespoon), minced garlic, ground ginger, and toasted sesame oil. Set the sauce mixture aside.
- Cook the Broccoli: Heat the peanut oil in a skillet or pan over medium heat. Add the broccoli florets and toss them in the oil to coat evenly. Cook for 4-5 minutes until the broccoli is tender yet crisp. Remove the broccoli from the pan and set aside.
- Cook the Beef: Season the ground beef with salt and white pepper if desired. Add the beef and diced onions to the same pan over medium-high heat. Cook, breaking up the meat and stirring occasionally, until the beef is browned and fully cooked. Drain any excess grease from the pan. Add the sliced red bell pepper and cook for an additional 1 minute to soften slightly.
- Add the Sauce: Pour the prepared sauce mixture into the pan with the beef and peppers. Bring it to a boil, then reduce to a simmer for 2-3 minutes to slightly reduce and meld flavors. Shake the cornstarch slurry again and slowly stir it into the sauce, cooking gently while it bubbles until the sauce thickens to your preferred consistency.
- Add the Broccoli Back: Lower the heat to low and return the cooked broccoli to the pan. Stir well to combine all ingredients and heat through thoroughly. Optional: garnish with sliced green onions. Serve the stir fry hot over your choice of cooked rice.
Notes
- You can substitute peanut oil with vegetable or olive oil if preferred.
- Adjust the amount of honey to taste based on your desired sweetness level.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Cook the broccoli until just tender to keep some crunch and vibrant color.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
