Serves 4
30 min
Ground Beef and Broccoli Stir Fry
Recipe GLPR9c7f1f6e7da383
A quick and savory stir-fry featuring lean ground beef and tender broccoli florets in a rich, ginger-garlic sauce. Ready in under 30 minutes and perfectly balanced with salty, sweet, and tangy flavors. Serve over steamed white rice for a complete meal.
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Ingredients
1 cup water
6 tablespoons lower-sodium soy sauce
3 tablespoons packed light brown sugar
1 tablespoon cornstarch
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons unseasoned rice vinegar
3 tablespoons neutral oil, divided
12 ounces fresh broccoli florets (about 5 1/4 cups)
1 pound lean ground beef (90/10)
1/2 teaspoon kosher salt
2 teaspoons toasted sesame seeds, optional
2 green onions, thinly sliced, optional
Steamed white rice, for serving
Directions
In a small bowl, whisk together water, soy sauce, brown sugar, cornstarch, minced garlic, minced ginger, and rice vinegar until the cornstarch dissolves. Set the sauce aside.
Heat 1 1/2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook, stirring occasionally, for 5 to 7 minutes until the broccoli is crisp-tender and lightly browned. Transfer the broccoli to a plate and set aside.
Add the remaining 1 1/2 tablespoons of oil to the same skillet over medium-high heat. Add the ground beef and break it apart with a spoon as it cooks, stirring frequently for 5 to 7 minutes until the beef is completely browned and cooked through (internal temperature of 160°F). Sprinkle with kosher salt and stir.
Pour the sauce mixture into the skillet with the cooked beef. Stir constantly and cook for 1 to 2 minutes until the sauce thickens and becomes glossy. Add the cooked broccoli back into the skillet and toss everything together until well coated in the sauce. Cook for another 1 to 2 minutes to heat through.
Transfer the stir-fry to a serving dish or bowl. Garnish with toasted sesame seeds and sliced green onions if desired. Serve over steamed white rice.
