Ground Beef and Broccoli

Tender ground beef and vibrant broccoli, simmered in savory, Asian-inspired sauce. I got my inspiration from the classic Chinese restaurant dish, but I swapped in ground Wagyu and enlivened the sauce. Way better than the restaurant version!

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet

Keyword beef and broccoli, one pan meal

Prep Time 10

Cook Time 15

Servings

Calories 309kcal

Author Robin Miller

Ingredients

1/2 cup water
4 tablespoons soy sauce or tamari sauce, or liquid aminos
3 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon cornstarch
1 teaspoon hot sauce or more/less to taste
1 tablespoons olive oil
4 to 6 cups fresh broccoli florets
1 pound lean ground beef
2 teaspoons minced or grated fresh ginger
2 cloves garlic minced or grated
2 teaspoons toasted sesame seeds you can purchase them pre-toasted, or toast them in a dry skillet over low heat for 2 to 3 minutes, until golden brown

Instructions

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, cornstarch, and hot sauce. Set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the broccoli and cook for 4 to 5 minutes, until tender-crisp, stirring frequently. For softer broccoli, add 2 tablespoons of water to the pan, cover and cook for 2 additional minutes to steam the broccoli. Transfer the broccoli to a plate.
Brown the beef in the same pan over medium-high heat, breaking up the meat as it cooks. Add the ginger and garlic and cook for 1 minute.
Stir the sauce again to make sure the cornstarch is dissolved and add the mixture to the pan. Bring to a simmer. Reduce the heat to medium and cook for 2 to 3 minutes, until the sauce thickens. Return the broccoli to the pan and stir to combine. If desired, thin the sauce with 1 to 2 tablespoons of water.
Top with sesame seeds and serve.

Nutrition