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Best 30-Minute Ground Beef and Broccoli Skillet (Easy Dinner)

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This quick 30-minute ground beef and broccoli skillet is the weeknight dinner you’ll actually look forward to making. It tastes like takeout but costs a fraction of the price, with perfectly browned beef, crisp-tender broccoli, and a savory sauce that coats everything beautifully.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 3 cups fresh broccoli florets (about one large head, cut into bite-sized pieces)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
  • 1/2 cup low-sodium beef broth
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked rice (white, brown, or cauliflower rice, for serving)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  1. Make the sauce first. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves completely. Set aside. In another small bowl, mix the cornstarch with cold water until smooth—this is your slurry. Keep it separate for now.
  2. Blanch the broccoli. Bring a small pot of water to a boil. Drop in the broccoli florets and let them cook for exactly 60 seconds. Drain immediately and run under cold water to stop the cooking. Pat dry with a clean kitchen towel.
  3. Crank the heat. Place your skillet over high heat and add the vegetable oil. Let it get hot—shimmering hot, with wisps of smoke starting to rise.
  4. Brown the beef. Add the ground beef to the hot skillet and let it sit undisturbed for a full 2 minutes. After 2 minutes, break the meat apart with your spoon and let it cook another 2-3 minutes until deeply browned and crispy in spots. Do not drain the fat.
  5. Add aromatics. Push the beef to one side of the pan. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds, stirring constantly. Then stir everything together.
  6. Add the broccoli and broth. Toss in the blanched broccoli florets and pour in the beef broth. Use your spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 1 minute.
  7. Pour in the sauce. Give your soy sauce mixture a quick stir and pour it over the beef and broccoli. Stir to coat everything evenly. Let it bubble for 1 minute.
  8. Thicken with the slurry. Give your cornstarch mixture a final stir and pour it into the pan while stirring constantly. The sauce will thicken almost immediately. Let it cook for another 30 seconds to cook out the raw cornstarch taste.
  9. Finish and serve. Remove from heat. Taste and adjust seasoning. Serve immediately over steamed rice with sesame seeds and green onions scattered on top.

Notes

Don’t overcrowd the pan—cook beef in batches if needed. Pat broccoli dry after blanching to avoid watery sauce. Prep all ingredients before turning on the heat. Let the meat rest undisturbed for 2 minutes to develop a good crust. For leftovers, reheat in a skillet with a splash of broth. Make extra sauce if planning for leftovers as the meat and broccoli absorb it overnight.

Nutrition

Keywords: ground beef and broccoli, 30-minute dinner, easy stir-fry, weeknight dinner, quick dinner, beef and broccoli skillet, ground beef recipe

Find it online: https://merrymorsel.com/best-30-minute-ground-beef-and-broccoli-skillet-easy-dinner/