Ground Beef and Broccoli Recipe

Beef and broccoli has always been my favorite takeout order, and over the years I’ve experimented until I landed on a quick, flavorful ground beef and broccoli version that rivals restaurant fare. This recipe is straightforward, high in protein, and ready in about 30 minutes—perfect for busy weeknights or a satisfying weekend dinner. The method keeps the meat juicy and the vegetables bright, and the sauce brings everything together with a savory, slightly sweet finish. Serve over steamed white rice for a classic meal or pile it on top of noodles for a heartier plate.

A bowl of white rice topped with ground beef, sliced carrots, broccoli, chopped green onions, sesame seeds, and a drizzle of sauce. Spoons and small bowls of green onions and sesame seeds nearby. — Main serving suggestion: ground beef and broccoli over white rice, garnished with sesame seeds and green onions.

What makes this recipe great

Better than takeout: A homemade option that keeps the flavors you love while avoiding extra oil and preservatives common in many deliveries.
High protein: Each serving delivers a substantial protein boost, making it filling and balanced.
Quick and easy: From prep to plate in about 30 minutes—ideal for weeknights.

Recipe highlights

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 4

Ingredients

Gather fresh ingredients for the best texture and flavor. Quantities below serve four.

For the beef

1.5 lb. ground beef
1 teaspoon sea salt (or to taste)
1/3 cup Japanese BBQ sauce or your favorite stir-fry sauce (add more if you like extra saucy meat)

Vegetables & aromatics

1 tablespoon sesame oil (or avocado oil if preferred)
1 teaspoon sea salt (for vegetables)
1/2 large yellow onion, diced
4 cups chopped fresh broccoli, cut into bite-sized pieces
2 large carrots, sliced into coins
3 cloves garlic, thinly sliced or minced
1 tablespoon ginger paste or 2 tablespoons freshly grated ginger
1/2 cup beef broth
2 tablespoons soy sauce

To finish

4 green onions, diced for garnish
2 teaspoons sesame seeds
Optional: sriracha or kewpie mayo for drizzling if you like it spicy or creamy

A hand pours sauce from a measuring cup into a cast iron skillet with broccoli and sliced carrots being stirred with a wooden spoon.

A cast iron skillet with sautéed broccoli and sliced carrots being stirred with a wooden spoon on a light textured surface.

A cast iron skillet contains cooked ground beef and sautéed broccoli and carrots, with a wooden spoon resting inside.

How to make ground beef and broccoli

Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and sprinkle with the salt. Break the meat into small pieces with a spatula and cook until it is nearly browned. Pour in the Japanese BBQ sauce (or chosen stir-fry sauce), toss to coat, and continue cooking until the beef is fully cooked through. Transfer the meat to a bowl and set aside.
Sauté the vegetables: In the same skillet, lower the heat to medium and add the sesame oil. Add the diced onion, broccoli, and carrot coins; season with the second teaspoon of salt. Sauté for 3–5 minutes until the onion becomes translucent and the broccoli brightens in color. Add the garlic and ginger and cook briefly until fragrant—about 30 seconds.
Build the sauce: Pour in the beef broth and soy sauce, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5–10 minutes, allowing the sauce to concentrate and coat the vegetables. Taste and adjust seasoning as needed.
Combine and warm through: Push the vegetables to one side of the skillet and add the cooked beef back to the pan, or simply return the beef to the skillet and toss everything together. Heat until the beef is warmed and fully incorporated with the sauce and vegetables.
Serve: Spoon the beef and broccoli over steamed white rice or your preferred grain. Garnish generously with diced green onions and sesame seeds. Add a drizzle of sriracha or kewpie mayo if you want heat or creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. If the sauce has thickened substantially, add a splash of water or broth when reheating to loosen it.

Tips & Notes

Avocado oil makes an excellent substitute for sesame oil, especially if you prefer a neutral flavor or higher smoke point.
Swap or add vegetables as you like—snap peas, bell peppers, or baby corn all work well.
If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce, cooking until it thickens.
To make it spicy, add 1–2 teaspoons sriracha to the sauce while simmering.
For a lighter version, use lean ground beef or substitute ground turkey; keep in mind that leaner meat may require a touch more oil to prevent sticking.

Nutrition (approximate per serving)

Calories: 568 kcal • Carbohydrates: 19 g • Protein: 35 g • Fat: 39 g • Fiber: 4 g • Sugar: 10 g

Nutrition information is automatically calculated and should be used as an approximation only.

A bowl of white rice topped with ground beef, sliced carrots, broccoli, green onions, and sesame seeds, with chopsticks resting on the edge.

Serving suggestions and variations

This dish pairs beautifully with steamed white rice, brown rice, or cooked udon or ramen noodles. For a low-carb option, serve over cauliflower rice or spiralized zucchini. Add a fresh squeeze of lime right before serving for a bright contrast, or toss in a handful of cilantro for herbal freshness. If you’d like more depth, stir in a teaspoon of toasted sesame oil at the end for a richer aroma.

Related recipe ideas

Try variations such as a classic beef and broccoli stir-fry with sliced steak, a baked beef and broccoli casserole, or a pressure-cooker beef and broccoli for hands-off convenience. You can also adapt the flavor profile to kung pao or teriyaki-style by changing the sauce and adding complementary ingredients like peanuts or pineapple.

Photography by: The Wooden Skillet