20-Minute Beef and Broccoli Stir-Fry

Using ground beef turns beef and broccoli into a true weeknight stir-fry. There is no slicing against the grain and no marinating; the beef browns quickly, breaks into bite-size pieces and carries the savory sauce into every forkful.

The broccoli should stay bright and slightly crisp rather than becoming soft. Cooking it briefly before combining everything preserves that texture and gives the dish the contrast that makes stir-fries so satisfying over hot rice.

The Stir-Fry Rule That Keeps Beef and Broccoli Moving

• Ground beef eliminates the slicing and marinating required for many stir-fries.
• The sauce coats small pieces of beef evenly.
• Broccoli stays crisp enough to provide real texture.
• It is budget-friendly and easy to serve over rice or noodles.

20-Minute Beef and Broccoli Stir-Fry

This beef and broccoli stir-fry uses ground beef instead of steak, which makes it faster and more budget-friendly. The savory sauce comes together while the beef cooks.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Asian-Inspired

Servings 4 servings

Calories 410 kcal

Ingredients

  

• 1 lb lean ground beef 450 g
• 4 cups broccoli florets 300 g
• 1 tbsp neutral oil
• 3 garlic cloves minced
• 1 tsp grated ginger
• 1/4 cup low-sodium soy sauce 60 ml
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

 

• Whisk soy sauce, water, honey, vinegar and sesame oil.
• Heat a large skillet or wok and cook ground beef, breaking it apart.
• Cook beef until browned and it reaches 160°F / 71°C.
• Transfer excess fat if needed and add broccoli.
• Add a splash of water, cover briefly and cook until broccoli is crisp-tender.
• Add garlic and ginger, then sauce.
• Stir in cornstarch slurry and cook until glossy and thickened.

Notes

Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.

Keyword ground beef and broccoli stir-fry

Before You Call It Done

• Use a wide hot skillet.
• Do not overcook broccoli.
• Drain excess fat if the beef is not lean.
• Add cornstarch slurry at the end.

Keep Cooking From Here

If you enjoyed this recipe, try one of these next:

• Air Fryer Parmesan Broccoli
• Easy One-Pan Chicken and Rice
• 20-Minute Chickpea Curry

How to Get Better Beef and Broccoli Texture

Ground beef releases moisture as it cooks. For better browning, use a wide hot skillet and let some of the beef stay in contact with the pan before constantly stirring it. If a large amount of liquid or fat collects, remove the excess before adding the broccoli so the vegetables do not become greasy.

Steam the broccoli briefly, then sauce

The broccoli needs enough moisture to become crisp-tender but not so much that it boils. A small splash of water and a short covered cook softens the stems quickly. Remove the lid before adding the sauce so extra water can evaporate.

Use the cornstarch slurry at the end

• Stir the slurry immediately before adding because cornstarch settles quickly.
• Add it after the sauce is hot so it thickens within a short time.
• If the sauce becomes too thick, loosen it with a tablespoon of water.
• If it stays thin, simmer briefly rather than adding dry cornstarch directly to the pan.

Ground beef should reach 160°F / 71°C. Add the sesame oil near the end so its aroma remains noticeable instead of cooking away during the initial browning.

A Few Questions Worth Answering About Beef and Broccoli Stir-Fry

Can I use frozen broccoli?

Yes. Add it directly but expect extra moisture.

Can I use ground turkey?

Yes, but ground poultry must reach 165°F / 74°C.

What temperature should ground beef reach?

FDA guidance lists 160°F / 71°C for ground meat.