Ground Beef and Broccoli Stir Fry Recipe – Easy 20-Minute Dinner

Introduction

The sizzle of ground beef hitting a hot skillet is one of those kitchen sounds that instantly makes my stomach growl. Pair that with the snappy crunch of fresh broccoli, and you’ve got a weeknight dinner that’s fast, hearty, and totally satisfying. Honestly, my quick ground beef and broccoli stir fry has saved dinner more times than I can count—especially on nights when everyone’s hungry (like now!) and time’s ticking.

I first threw this together when I was staring down a nearly empty fridge, praying for inspiration. That magical combo of ground beef and broccoli was staring back at me, so I grabbed some soy sauce, garlic, and a pinch of ginger—and dinner was done in less than 20 minutes. No kidding. This recipe is my go-to when I want a comforting, protein-packed meal without fussing over a million steps or ingredients. It’s the kind of food that makes you want seconds.

What I love most about this ground beef and broccoli stir fry is how flexible it is. If you’re feeding picky eaters, busy teenagers, or just yourself after a long day, it fits the bill. Plus, you get all the flavor of a classic takeout stir fry—except it’s homemade, and you control what goes in. I’ve tested this recipe at least a dozen times, sometimes swapping in turkey or adding extra veggies, and it’s never let me down. So, if you’re craving something quick, tasty, and downright comforting, this ground beef and broccoli stir fry is about to become your weeknight hero.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 20 minutes, so you can whip it up on even your busiest nights. I’ve made this after soccer practice, late meetings, and last-minute drop-ins—it never fails.
• Simple Ingredients: Everything here is probably already in your kitchen—no weird sauces or special grocery runs required. Just ground beef, broccoli, and some pantry staples.
• Perfect for Any Occasion: This dish is a hit for weeknight dinners, meal prep lunches, or even casual get-togethers. I’ve brought it to potlucks, and it’s always one of the first things gone.
• Crowd-Pleaser: Kids love it (especially if you serve it over rice), adults ask for seconds, and it’s even friendly for picky eaters thanks to the familiar flavors.
• Unbelievably Delicious: The beef is juicy, the broccoli is crisp-tender, and the savory sauce ties it all together. Honestly, you’ll want to lick the plate.

What really makes this ground beef and broccoli stir fry stand out is the technique—browning the beef just right and tossing in broccoli at the perfect moment, so you get that bright color and crunch. The sauce isn’t just salty; it’s got a hint of sweetness and zing from ginger and garlic. I’ve tried plenty of stir fry recipes, and this is the one that consistently gets rave reviews. It’s comfort food, for sure, but lighter and fresher than takeout.

Let’s face it: sometimes you just need a meal that comes together fast, tastes amazing, and doesn’t require culinary gymnastics. This is that meal. Whether you’re looking to impress (without stress) or just feed your crew something wholesome, this ground beef and broccoli stir fry delivers every time. If you want a recipe that’s easy to master but feels special, this is it.

Ingredients Needed

This ground beef and broccoli stir fry calls for ingredients you probably already have (or can find easily). Each one plays its part in building flavor and texture—nothing fancy, just good food done right.

• For the stir fry:
  • 1 lb (450 g) ground beef (I like 85/15 for a bit of richness, but lean works too)
  • 3 cups (about 300 g) broccoli florets (fresh is best—cut into bite-sized pieces)
  • 2 tablespoons vegetable oil (canola or avocado works great)
  • 3 cloves garlic, minced (adds punchy flavor)
  • 1-inch piece fresh ginger, grated (about 1 tablespoon)
  • 1 small onion, thinly sliced (optional, but adds sweetness)
• For the sauce:
  • 1/4 cup (60 ml) low-sodium soy sauce (I’m partial to Kikkoman or San-J)
  • 2 tablespoons oyster sauce (adds a deep, savory note)
  • 1 tablespoon cornstarch (for thickening)
  • 1 tablespoon water (to dissolve cornstarch)
  • 1 tablespoon brown sugar (balances the salty flavors)
  • 1 teaspoon sesame oil (for nutty aroma)
  • Pinch red pepper flakes (optional, for a little heat)
• Optional garnishes:
  • 2 green onions, sliced (for freshness)
  • Sesame seeds (for crunch)
  • Steamed rice or noodles, for serving

Ingredient tips: When choosing ground beef, I look for a balance of fat—it keeps the meat juicy without being greasy. For broccoli, fresh is ideal, but frozen works in a pinch (just thaw and pat dry first). If you need gluten-free, swap soy sauce for tamari and check your oyster sauce label. No oyster sauce? Try hoisin or just add a splash more soy sauce. Want it lighter? Use ground turkey or chicken instead. Honestly, this recipe works with whatever veggies you find in your fridge—carrots, bell peppers, snap peas, you name it.

Equipment Needed

• Large skillet or wok: I use a 12-inch nonstick skillet, but a wok heats up fast and gives the best sear.
• Wooden spoon or spatula: For breaking up the beef and stirring everything together.
• Chef’s knife: Makes prepping broccoli and garlic a breeze.
• Cutting board: You probably have one kicking around—plastic or wood both work.
• Measuring spoons and cups: For getting the sauce just right.
• Small bowl: To mix the cornstarch slurry.

If you don’t have a wok, a heavy-bottomed frying pan works fine (just let it get really hot before adding the oil). I’ve made this in everything from cast iron to stainless steel, and even an electric skillet once—no shame! Maintenance tip: Woks need to be dried well after washing to prevent rust. For budget-friendly options, most big-box stores have decent nonstick pans for under $20.

Preparation Method

1. Prep the ingredients: Chop broccoli into bite-sized florets (about 3 cups/300 g). Mince garlic (3 cloves), grate ginger (1 tbsp), slice onion, and set aside. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth.
2. Make the sauce: In a separate bowl, combine 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil. Stir in the cornstarch slurry. Add a pinch of red pepper flakes if you like a little heat.
3. Brown the beef: Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat if needed, but leave a little for flavor.
4. Add aromatics: Toss in minced garlic, ginger, and onion. Stir for 1-2 minutes until fragrant—don’t let the garlic burn. The kitchen will smell amazing right about now.
5. Cook the broccoli: Add broccoli florets to the pan. Stir fry for 3-4 minutes until bright green and just tender. If you like softer broccoli, add a splash of water and cover the pan for 2 minutes. (Watch for steam—it gets hot fast!)
6. Combine and finish: Pour in the sauce and stir everything together. Cook for another 2-3 minutes, letting the sauce bubble and thicken. Beef should be glossy, broccoli crisp-tender, and sauce clinging to everything. Taste and adjust seasoning if needed.
7. Serve: Spoon stir fry over steamed rice or noodles. Top with sliced green onions and sesame seeds if you’re feeling fancy.

Tips: If the sauce is too thick, add a splash of water. If it’s too thin, let it simmer for an extra minute. For extra flavor, toast sesame seeds before sprinkling. If your beef clumps, break it up more as it cooks. Watch the broccoli—overcooked means mushy, undercooked means tough. Trust your eyes and taste buds.

Cooking Tips & Techniques

The secret to a great ground beef and broccoli stir fry is timing and heat. You want the pan really hot before adding beef—it gives you that beautiful browning (and keeps it from steaming). Don’t crowd the pan or your beef won’t crisp up.

• Prep ahead: Chop everything before you start cooking. Stir fries move fast!
• Use fresh broccoli: Frozen is okay in a pinch, but fresh stays crisp and bright. If using frozen, thaw and blot dry.
• Don’t overcook: Broccoli should be just tender—not mushy. I learned this the hard way more than once by multitasking.
• Sauce consistency: Mix cornstarch well, or you’ll get lumps. If you forget, whisk vigorously as you add it to the pan.
• Browning the beef: Let it sit untouched for a minute before stirring for better flavor.

Common mistake? Adding broccoli too soon—it ends up soggy. Wait until beef is nearly cooked, then add veggies. I once dumped everything in at the start and got a sad, watery mess. Now, I layer flavors: meat first, aromatics next, veggies at the end. For multitasking, set rice to cook before you start stir frying. And if you’re making extra, double the sauce—it’s the best part!

Consistency comes down to prep and heat. Keep everything ready to go, and don’t walk away. Stir fries are fast, so stick close and taste as you go. That’s honestly the best advice I can give—taste, tweak, and trust your instincts.

Variations & Adaptations

• Dietary swaps: Use ground turkey or chicken instead of beef for a lighter version. For vegetarian, substitute crumbled tofu or tempeh (just press to remove excess moisture first).
• Seasonal twists: Swap broccoli for asparagus in spring, or add snap peas, carrots, and bell peppers for a colorful summer stir fry. I’ve tossed in mushrooms and even zucchini—works every time.
• Flavor boosters: Add a splash of sriracha or chili garlic sauce for heat. Try fresh basil or cilantro for a herby finish. If you love ginger, grate a little extra!

If you need gluten-free, use tamari instead of soy sauce and check your oyster sauce for wheat. For a low-carb meal, serve over cauliflower rice or just eat it as-is. Allergies? Leave out sesame oil—just add a little extra vegetable oil. My personal favorite? Adding thinly sliced carrots and water chestnuts for crunch. It’s always fun to mix things up based on what’s in the fridge.

Cooking method tweaks: If you don’t have a stove, this recipe works in an electric skillet or even a large toaster oven—just use an oven-safe pan and stir halfway through. The flexibility is what makes this ground beef and broccoli stir fry a keeper.

Serving & Storage Suggestions

Serve this ground beef and broccoli stir fry piping hot, straight from the pan. I like it over fluffy steamed rice, but noodles or even quinoa make great bases. For presentation, sprinkle with green onions and sesame seeds—or, if you’re feeling extra, a drizzle of chili oil.

• Pairings: This stir fry goes well with jasmine rice, brown rice, or egg noodles. For drinks, try iced green tea or a crisp white wine (if that’s your thing).
• Storage: Leftovers keep well in the fridge for 3-4 days. Store in an airtight container. For meal prep, portion into single-serve containers with rice on the side.
• Freezing: You can freeze cooked stir fry for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave in 1-minute bursts, stirring between, or warm on the stove with a splash of water to keep it saucy.

The flavors actually deepen a bit overnight, so leftovers taste even better! Just don’t overheat, or the broccoli gets mushy. If you’re prepping for the week, keep rice and stir fry separate until serving.

Nutritional Information & Benefits

This ground beef and broccoli stir fry is loaded with protein from the beef (about 20g per serving) and fiber from the broccoli. Each serving clocks in around 350-400 calories (without rice), making it satisfying but not heavy.

Broccoli brings vitamin C, vitamin K, and antioxidants to the party, while beef adds iron and B12. If you use lean ground beef, it’s lower in saturated fat. For gluten-free diets, swap soy sauce for tamari; for low-carb, skip the rice or use cauliflower rice.

Potential allergens: soy sauce (soy, wheat), oyster sauce (shellfish, wheat), sesame oil (sesame seeds). Always check labels if you have sensitivities. From a wellness perspective, this is a balanced meal—protein, veggies, and healthy fats. I love how it keeps me full and energized without feeling weighed down.

Conclusion

If you’re looking for a fast, flavor-packed dinner, this ground beef and broccoli stir fry is your ticket. It’s easy enough for beginners but satisfying enough for serious food lovers. I’ve made it more times than I can count, and it always disappears quickly—sometimes before I can get a second helping!

Don’t be afraid to tweak the recipe to match your taste or pantry. Add more garlic, swap the protein, toss in extra veggies—the base is solid, and the possibilities are endless. Honestly, this stir fry has become my answer to “What’s for dinner?” on those wild, busy nights.

I hope you love it as much as my family and I do. If you try it, let me know in the comments—share your twists or favorite add-ins! And if you’re pinning for later, save this recipe for a stress-free dinner solution. Happy cooking!

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes, you can! Just thaw the broccoli first and pat it dry so your stir fry doesn’t get watery. Fresh broccoli gives the best texture, but frozen works for convenience.

What type of ground beef is best for stir fry?

I prefer 85/15 ground beef for a balance of flavor and juiciness. Leaner beef works too—just keep an eye on it so it doesn’t dry out.

How do I make this recipe gluten-free?

Swap regular soy sauce for gluten-free tamari and check the oyster sauce label for wheat. Hoisin sauce can also be swapped for a gluten-free version.

Can I make this recipe ahead for meal prep?

Absolutely! Store the stir fry in airtight containers in the fridge for up to four days. Keep rice or noodles separate until serving for the best texture.

What can I use instead of oyster sauce?

If you don’t have oyster sauce, use hoisin sauce or just add a bit more soy sauce with a dash of brown sugar for similar depth and sweetness. The flavor will still be great!

Ground Beef and Broccoli Stir Fry Recipe – Easy 20-Minute Dinner

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• Author: Lauren Diaz
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This quick and hearty ground beef and broccoli stir fry is a weeknight hero—savory, protein-packed, and ready in under 20 minutes. With a glossy, flavorful sauce and crisp-tender broccoli, it’s a comforting homemade alternative to takeout.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (85/15 preferred, but lean works too)
• 3 cups broccoli florets (fresh, cut into bite-sized pieces)
• 2 tablespoons vegetable oil (canola or avocado)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (about 1 tablespoon)
• 1 small onion, thinly sliced (optional)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• Pinch red pepper flakes (optional)
• 2 green onions, sliced (optional garnish)
• Sesame seeds (optional garnish)
• Steamed rice or noodles, for serving (optional)

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Instructions

1. Chop broccoli into bite-sized florets (about 3 cups). Mince garlic, grate ginger, slice onion, and set aside. In a small bowl, mix cornstarch with water until smooth.
2. In a separate bowl, combine soy sauce, oyster sauce, brown sugar, and sesame oil. Stir in the cornstarch slurry. Add red pepper flakes if desired.
3. Heat oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through (5-7 minutes). Drain excess fat if needed.
4. Add garlic, ginger, and onion. Stir for 1-2 minutes until fragrant.
5. Add broccoli florets. Stir fry for 3-4 minutes until bright green and just tender. For softer broccoli, add a splash of water and cover for 2 minutes.
6. Pour in the sauce and stir everything together. Cook for another 2-3 minutes, letting the sauce bubble and thicken.
7. Serve stir fry over steamed rice or noodles. Top with sliced green onions and sesame seeds if desired.

Notes

For gluten-free, use tamari and check oyster sauce labels. Swap ground beef for turkey, chicken, tofu, or tempeh for dietary needs. Add extra veggies like carrots, bell peppers, or snap peas for variety. If sauce is too thick, add a splash of water; if too thin, simmer longer. Leftovers keep well and taste even better the next day.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Asian

Nutrition

• Serving Size: About 1 cup stir fry (without rice or noodles)
• Calories: 375
• Sugar: 7
• Sodium: 850
• Fat: 22
• Saturated Fat: 7
• Carbohydrates: 18
• Fiber: 3
• Protein: 22

Keywords: ground beef, broccoli, stir fry, easy dinner, quick recipe, weeknight meal, Asian, beef stir fry, broccoli stir fry, 20 minute dinner