Quick note from our kitchen
Stir-fries move fast. The first time we made this recipe, we started chopping the vegetables while the beef was already cooking and ended up overcooking the meat. To keep everything tender and timed right, prep all the broccoli and other fresh ingredients before you turn on the heat. While the beef browns, whisk the sauce together and you’ll be ready to finish the dish in minutes.
Related -> You also have to try this 20-minute Korean beef bowl recipe.
Why ground beef works for this stir fry
The flank steak version is a classic, but it requires extra steps—thin slicing against the grain, dredging, and careful timing to avoid overcooking. Ground beef simplifies the process: no slicing, no marinating, and less risk of tough meat when you follow the instructions. The crumbled texture soaks up the sauce, letting every bite stay savory and well-coated.
How to make this ground beef and broccoli stir fry
More testing notes
This recipe is simple, but two details make a difference. First, steam the broccoli to the texture you prefer rather than strictly following the clock. The recipe suggests 3–4 minutes as a guideline—check the florets and extend the steaming time if you want them softer.
Second, the sauce will thicken the longer it simmers at the end. Keep an eye on it, stir frequently to prevent sticking, and remove the pan from the heat once the sauce coats the beef and broccoli. That glossy coating is the finish line.
What to serve it with
This stir-fry pairs well with white rice, quinoa, or cauliflower rice. Toss it with lo mein or rice noodles to make a noodle bowl. A quick Asian cucumber salad adds fresh crunch on the side. If you like rotating meals, this uses many of the same pantry sauce ingredients as an easy ground chicken stir-fry, so one grocery run can provide two dinners.
Ground Beef and Broccoli Stir Fry (25-Minutes, One Pan)
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Ingredients
For the stir fry
- 1 lb ground beef
- 1/2 tsp sea salt
- 1 small yellow onion, diced
- 1 medium head broccoli, cut into small florets (about 4 cups)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp water (for steaming broccoli)
- Sliced green onions and sesame seeds, for serving
For the sauce
- 1/3 cup coconut aminos (or 1/4 cup low-sodium soy sauce or tamari plus 2 tbsp water)
- 2 tbsp beef broth or water
- 1 tbsp cornstarch or arrowroot
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes (optional)
Instructions
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1. Prep all ingredients: dice the onion, cut the broccoli into small florets, mince the garlic, and grate the ginger.
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2. Heat a large skillet over medium-high. Add the ground beef, diced onion, and salt. Break up the beef and cook until browned and no pink remains, 5–6 minutes. Drain excess fat if needed.
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3. While the beef cooks, whisk the sauce ingredients in a small bowl or jar: coconut aminos (or soy/tamari substitute), beef broth or water, rice vinegar, honey, toasted sesame oil, cornstarch, and optional red pepper flakes. Set aside.
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4. Add the garlic and ginger to the skillet and stir for about 30 seconds until fragrant.
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5. Push the beef to one side of the pan. Add the broccoli to the other side with 2 tablespoons of water. Cover and steam 3–4 minutes, or until the broccoli reaches your preferred tenderness.
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6. Re-whisk the sauce (the starch may settle) and pour it over the beef and broccoli. Stir to coat everything, then simmer 1–2 minutes until the sauce thickens and clings to the ingredients.
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7. Taste and adjust salt if needed. Serve over rice or noodles and top with sliced green onions and sesame seeds.