Beef and broccoli usually means slicing steak thin and hoping it stays tender. This ground beef and broccoli skips that entirely and lands the same glossy sauce on the table in thirty minutes.
The Science Behind It
The cornstarch has to go into cold water first, never straight into the pan. Starch granules disperse evenly in cold liquid, but the instant they hit hot broth their outer layer swells and seals, trapping dry powder inside. That is where lumps come from.
Cooking the broccoli first and adding it back at the end is the other thing that matters. Left in the pan through the whole cook it goes soft and leaks water, which thins the sauce you just thickened. Four or five minutes on its own, then out, keeps it crisp.
Drain the grease after browning the beef. Rendered fat does not bind into a cornstarch sauce, so it floats and makes the finished dish look split and heavy instead of glossy.
Ingredients
Stir-fry
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1 lb | Turkey or chicken work too |
| Broccoli florets | 3 cups | Washed and patted dry. Uniform pieces cook evenly |
| Yellow onion | 1 | Diced |
| Red bell pepper | 1 | Sliced |
| Peanut oil | 1 tbsp | Vegetable or olive oil work too |
| Salt and white pepper | To season the beef | Start light, the soy sauce brings salt |
Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Cornstarch | 2 tbsp | Shaken with 2 tbsp cold water, kept separate |
| Beef broth | 1 cup | Low-sodium |
| Soy sauce | 1/4 cup | Tamari for gluten-free |
| Brown sugar | 3 tbsp | Packed |
| Honey | 1 tbsp, plus 1 more if wanted | Taste before adding the second |
| Garlic | 2 cloves | Minced |
| Ground ginger | 1/2 tsp | Fresh grated works, use 1 tsp |
| Toasted sesame oil | 1 tsp | Goes in the sauce, not the pan |
For serving
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked rice | 3 cups | Any kind |
| Green onions | 2 | Sliced, for the top |
Instructions
Shake the cornstarch and 2 tbsp cold water together in a lidded container and set it aside. Whisk the rest of the sauce ingredients in a bowl, starting with 1 tbsp honey.
Heat the oil over medium. Add the broccoli, toss to coat, and cook 4 to 5 minutes until slightly softened. Remove and set aside.
Season the beef with salt and white pepper. Cook and crumble it with the diced onion over medium-high until browned. Drain the grease, then add the bell pepper and cook 1 minute.
Pour in the sauce and bring to a boil. Simmer 2 to 3 minutes. Shake the cornstarch mixture again and stir it in slowly, letting it bubble until it thickens.
Lower the heat, return the broccoli, and toss to coat. Serve over rice with green onions on top.
Tips
Shake the cornstarch again right before it goes in. It settles to the bottom within minutes of sitting.
Frozen broccoli works. Thaw it and pat it properly dry first, or the water it releases will thin the sauce.
Taste before the second tablespoon of honey. Soy sauce brands vary in salt, and the sweetness needed changes with them.
Toppings that hold up: green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles.
Leftovers
Refrigerate up to 3 days, or freeze up to 3 months. Reheat in a skillet over low heat with a teaspoon of water, which warms the beef without cooking the broccoli further.
Thirty minutes, one skillet, and a sauce glossy enough to coat the rice underneath.
Print
Ground Beef and Broccoli
A 30 minute ground beef and broccoli stir-fry with a glossy soy, brown sugar, and ginger sauce. The broccoli cooks separately and goes back in at the end so it stays crisp, and a cornstarch slurry thickens the sauce to coat everything. Served over rice.
- Total Time: 30
- Yield: 4 servings
Ingredients
Stir-fry
1 lb ground beef
3 cups broccoli florets, washed and patted dry
1 yellow onion, diced
1 red bell pepper, sliced
1 tbsp peanut oil
Salt and white pepper, to season the beef
Sauce
2 tbsp cornstarch, plus 2 tbsp cold water
1 cup low-sodium beef broth
¼ cup soy sauce
3 tbsp brown sugar, packed
1-2 tbsp honey
2 cloves garlic, minced
½ tsp ground ginger
1 tsp toasted sesame oil
For serving
3 cups cooked rice
2 green onions, sliced
Instructions
Shake the cornstarch and 2 tbsp cold water together in a lidded container and set aside. Whisk the remaining sauce ingredients in a bowl, starting with 1 tbsp honey.
Heat the oil over medium. Add the broccoli, toss to coat, and cook 4-5 minutes until slightly softened. Remove and set aside.
Season the beef with salt and white pepper. Cook and crumble it with the diced onion over medium-high until browned. Drain the grease, then add the bell pepper and cook 1 minute.
Pour in the sauce and bring to a boil. Simmer 2-3 minutes. Shake the cornstarch mixture again and stir it in slowly, letting it bubble until it thickens.
Lower the heat, return the broccoli, and toss to coat. Serve over rice with green onions on top.
Notes
Shake the cornstarch mixture again right before it goes in. It settles within minutes of sitting.
Frozen broccoli works. Thaw it and pat it properly dry first, or the water it releases will thin the sauce.
Taste before adding the second tablespoon of honey. Soy sauce brands vary in salt.
Toppings that hold up: green onions, chopped peanuts, sesame seeds, crunchy chow mein noodles.
Refrigerate up to 3 days, or freeze up to 3 months. Reheat in a skillet over low heat with a teaspoon of water.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-American