This post may contain affiliate links. Please read my disclosure and privacy policy.
Beef and broccoli used to be a dish that we’d only get from a take-out restaurant. Probably because I dislike the idea of thinly slicing steak on a cutting board (and then having to clean it).
That’s why this ground beef and broccoli recipe feels brilliant. The meat is placed directly from the package into the pan, accompanied by a generous addition of extra vegetables.
You can make this dish from start to finish in 20 minutes. (Yes, I’ve timed myself.) It has the flavor you love, without using excess oil, plus the broccoli cooks in the same pan, so there’s minimal cleanup when you’re done.
Ingredients for Ground Beef and Broccoli
- Ground Beef. I prefer to use lean ground beef (approximately 93% lean) so that there isn’t much excess grease in the pan. However, I’ve also tested this with 85% lean beef, which may be a more affordable option.
- Mushrooms. Finely chopping them helps them blend into the ground beef mixture. You’d hardly know they’re there!
- Tamari. To keep this recipe gluten-free, I use tamari instead of soy sauce. If you prefer to use regular soy sauce for your family, that should work as well.
- Honey. This natural sweetener helps balance the salty flavor and hint of spice in the sauce. If you reduce the sodium in this recipe, you may also want to reduce the sweetener.
- Sriracha. The first time I made this recipe, it felt like it was missing something. I added a dash of sriracha to the dish, and it felt complete.
- Broccoli. I recommend using a minimum of one pound of broccoli in this dish, but you could probably get away with adding a little more!
- Ginger & Garlic. These two additions make the sauce taste fresh and flavorful, as if it were made in a restaurant.
How to Make Ground Beef and Broccoli
Step 1:
Heat a large, deep skillet over medium-high heat. Let it preheat for 1-2 minutes, then add the ground beef. Use a spatula to break it into smaller pieces, then add in the finely chopped mushrooms and a half teaspoon of salt.
Continue to break up the meat and stir the mushrooms until the meat is browned, about 8 minutes. The mushrooms will release liquid as they cook, so don’t be surprised if there’s liquid in the pan as you stir.
Step 2:
While you wait for the meat to cook, prepare the sauce in a separate bowl. Add the tamari, honey, garlic, ginger, and sriracha, then whisk well until the honey dissolves. (Stir the bottom well to make sure it’s completely mixed in.)
This is also when I chop the broccoli. Even if you’re starting with a bag of pre-chopped broccoli from the store, make sure to cut the thick stems in half, so the pieces will cook more evenly.
Step 3:
When the meat is browned, add the sauce and broccoli. Stir briefly, then cover the pot with a lid. Let the broccoli cook for 5 minutes, or until it’s easily pierced with a fork.
While you wait, you can stir together 2 tablespoons of arrowroot starch and 1 tablespoon of water. This is an optional slurry that will help thicken the sauce. (Cornstarch could be used, too.)
When you remove the lid, stir in the optional slurry. The sauce should thicken after about 1 minute of stirring in the hot pan. Adjust any seasoning ot taste, then it’s ready to serve right away over cooked rice or quinoa.
Ground Beef and Broccoli (Healthy Recipe!)
Ingredients
- 1 pound lean ground beef
- 8 ounces cremini mushrooms , finely diced
- ½ teaspoon fine sea salt
- ⅓ cup tamari (gluten-free soy sauce)
- 1 ½ tablespoons honey
- 1 inch fresh ginger , minced
- 1 garlic clove minced
- 2 teaspoons sriracha
- 1 pound broccoli , cut into florets
- 2 tablespoons arrowroot starch (optional to thicken sauce)
Instructions
- Heat a large, deep skillet with a lid over medium-high heat for 1 to 2 minutes. Add the ground beef and break it up with a spatula. Once the meat is broken up a bit, add the mushrooms and salt and cook until the meat is browned and the mushrooms have released their liquid, about 8 minutes.
- While you wait for the meat to cook, mix the sauce in a small bowl on the side. Add the tamari, honey, ginger, garlic, and sriracha, and whisk well until the honey has dissolved. This is also the time when I cut the broccoli into pieces.
- Once the meat has cooked, add the broccoli florets and the sauce. Stir briefly, then cover the pot with a lid. Cook covered until the broccoli is bright green and easily pierced with a fork, about 4 to 5 minutes. (The smaller you cut the broccoli, the faster it will cook.)
- For a thicker sauce, combine the arrowroot starch with a tablespoon of cool water in a small bowl. Whisk well until the starch is liquified (this is called a slurry). When the broccoli is tender, remove the lid from the pan and pour in the arrowroot slurry. Stir well until the sauce in the pan has thickened slightly, then turn off the heat. Serve this beef and broccoli right away over cooked rice, if desired.
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
