This ground beef and broccoli stir fry brings restaurant-quality flavor to your table in just 15 minutes. With tender beef, crisp broccoli, and a savory sauce that clings to every bite, this ground beef and broccoli stir fry will become your go-to weeknight dinner.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
What You’ll Need
Protein & Vegetables
- 1.5 lbs ground beef (80/20 blend)
- 4 cups broccoli florets (about 2 medium heads)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced
The Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Cooking Essentials
- 2 tablespoons vegetable oil
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
- Cooked white or brown rice for serving
How to Make Ground Beef and Broccoli Stir Fry
Phase 1: Prep Work (5 minutes)
Step 1: Mix your sauce in a small bowl by whisking together the soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water.
Set this aside—having your sauce ready prevents scrambling later. The cornstarch will thicken everything beautifully, creating that glossy restaurant-style coating.
Step 2: Cut your broccoli into bite-sized florets, keeping them roughly the same size.
This matters because uniform pieces cook at the same rate. Aim for florets about 1.5 inches wide—small enough to eat in one bite but big enough to stay crisp.
Step 3: Mince your garlic and ginger finely, keeping them separate on your cutting board.
Fresh ginger makes all the difference here. If you’re new to mincing ginger, peel it with a spoon (yes, a spoon!) and use a microplane grater—much easier than chopping.
Step 4: Slice your green onions, separating the white parts from the green tops.
The white parts go in during cooking for sweetness, while the green tops stay fresh and crunchy as garnish.
Phase 2: Cooking the Beef (5 minutes)
Step 5: Heat a large skillet or wok over high heat until a drop of water sizzles instantly.
We’re talking really hot—this high heat creates that signature stir fry flavor through quick searing. A cold pan steams the meat instead of browning it.
Step 6: Add 1 tablespoon vegetable oil and swirl to coat the entire surface.
Wait until the oil shimmers and moves like water—about 30 seconds. This visual cue tells you the pan is ready.
Step 7: Add your ground beef and break it into large chunks with a wooden spoon.
Don’t stir yet! Let it sit undisturbed for 2 minutes to get that beautiful brown crust. This caramelization adds incredible depth to your stir fry.
Step 8: Break up the beef into smaller crumbles and continue cooking for another 2-3 minutes until no pink remains.
You want some pieces to get dark and crispy—those browned bits are pure flavor. Drain excess fat if there’s more than 2 tablespoons in the pan.
Step 9: Push the cooked beef to the sides of the pan, creating a well in the center.
This technique, called “clearing the center,” lets you cook your aromatics without burning while keeping the beef warm.
Phase 3: Adding Vegetables (4 minutes)
Step 10: Add the remaining tablespoon of oil to the center well, then toss in your minced garlic, ginger, and the white parts of green onions.
Stir these aromatics for just 30 seconds—they should smell amazing but not turn brown. Burned garlic tastes bitter, so watch closely.
Step 11: Add your broccoli florets and 1/4 cup water to the pan, then immediately cover with a lid.
This creates steam that tenderizes the broccoli while keeping it bright green. The sizzle should be loud when the water hits the hot pan—that’s perfect.
Step 12: Steam the broccoli for 2-3 minutes until it turns bright green and is tender-crisp.
Check at 2 minutes by piercing a floret with a fork—it should give slightly but still have a bite. Remove the lid and let any remaining water evaporate.
Phase 4: Bringing It Together (3 minutes)
Step 13: Stir the beef back into the vegetables, mixing everything together.
Now your pan should look colorful and smell incredible. This is where all your prep work pays off.
Step 14: Give your sauce a quick whisk (the cornstarch settles at the bottom), then pour it over everything in the pan.
Step 15: Toss constantly for 1-2 minutes as the sauce thickens and coats every piece.
You’ll see the sauce transform from thin and watery to glossy and clingy. When it coats the back of your spoon, it’s done.
Step 16: Taste and adjust seasoning—add a pinch of salt if needed or more red pepper flakes for heat.
Step 17: Remove from heat and sprinkle with sesame seeds and the reserved green onion tops.
Serve immediately over steamed rice while everything is piping hot.
Chef’s Notes
Beef Selection: Use 80/20 ground beef for the best flavor and moisture. Leaner beef (90/10) can turn dry in the high heat of stir frying.
Broccoli Texture: For restaurant-style crisp-tender broccoli, blanch the florets in boiling water for 1 minute before stir frying. This pre-cooking step guarantees perfect texture every time.
Sauce Consistency: If your ground beef and broccoli stir fry sauce seems too thick, add water 1 tablespoon at a time. Too thin? Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.
Make It Ahead: Brown your beef and prep your vegetables in the morning. When dinner time hits, you’ll finish this stir fry in under 10 minutes.
Nutrition Information (Per Serving)
Calories: 420 | Protein: 32g | Carbs: 18g | Fat: 24g | Fiber: 3g | Sugar: 8g | Sodium: 890mg
Delicious Variations
Spicy Szechuan Style
Add 2 tablespoons Szechuan peppercorns and double the red pepper flakes for mouth-tingling heat. If you love bold flavors, try this firecracker ground beef for an even spicier kick.
Korean-Inspired Version
Replace oyster sauce with 2 tablespoons gochujang and add 1 tablespoon rice vinegar. Top with kimchi and a fried egg for authentic Korean flair.
Low-Carb Cauliflower Rice Base
Skip the regular rice and serve over riced cauliflower for a lighter meal that’s just as satisfying. Add extra vegetables like snap peas or bell peppers for more crunch.
Taco Tuesday Fusion
Mix in 1 tablespoon taco seasoning with the sauce for a cross-cultural twist. This Asian-Mexican fusion works surprisingly well—and if you’re feeling adventurous, check out these ground beef and chorizo tacos for another fusion favorite.
Storage & Reheating
Refrigerator: Store your stir fry in an airtight container for up to 4 days.
Keep the rice separate if possible—it maintains better texture that way.
Freezer: Freeze for up to 3 months in freezer-safe bags.
Press out all the air before sealing. The broccoli will soften slightly when thawed, but the flavor stays fantastic.
Reheating: Warm in a skillet over medium heat with 2 tablespoons of water.
Stir frequently for 5 minutes until heated through. Microwaving works too, but the stovetop preserves that signature stir fry texture better.
Make-Ahead Tip: This stir fry actually tastes better the next day as the flavors meld together overnight.
Troubleshooting Common Problems
Problem 1: Watery Sauce Your sauce is swimming in liquid instead of coating the ingredients. This happens when vegetables release too much moisture or the cornstarch didn’t activate properly.
The Fix: Crank the heat to high and cook uncovered for 2-3 minutes, stirring constantly. The extra heat evaporates excess liquid and thickens the sauce. Next time, make sure your cornstarch is fully dissolved before adding.
Problem 2: Rubbery Broccoli Your broccoli is either mushy or tough as tree bark. Overcooked broccoli turns gray and soggy, while undercooked broccoli stays too crunchy.
The Fix: Steam for exactly 2 minutes for florets between 1-1.5 inches. Larger florets need 3 minutes. Test one piece before adding the sauce—it should pierce easily with a fork but still snap.
Problem 3: Bland Flavor Everything looks right but tastes flat. Ground beef can be surprisingly mild without proper seasoning.
The Fix: Add 1/4 teaspoon salt while browning the beef and increase the garlic to 4 cloves. Don’t skip the sesame oil—it adds nutty depth that transforms the whole dish.
Problem 4: Greasy Texture Your stir fry is swimming in oil. Too much fat from the beef combined with cooking oil creates an unpleasant slickness.
The Fix: After browning the beef, tilt your pan and spoon out excess fat, leaving just 2 tablespoons. If your beef is particularly fatty (75/25 blend), drain it completely and add fresh oil for the vegetables.
Problem 5: Clumpy Sauce The sauce separated into cornstarch lumps instead of creating a smooth coating. This means the cornstarch wasn’t properly mixed or the heat was too low.
The Fix: Always whisk the sauce right before adding it to the pan—cornstarch settles fast. If you already have clumps, strain the sauce through a fine-mesh sieve before adding. Make sure your pan is screaming hot when the sauce goes in.
Equipment Essentials
- Large skillet or wok (12-14 inches)
- Wooden spoon or spatula
- Small mixing bowl for sauce
- Cutting board and sharp knife
- Measuring cups and spoons
- Lid for steaming
- Whisk for sauce mixing
- Serving bowl
Wok Alternative: Don’t have a wok? A large, heavy-bottomed skillet works perfectly. The key is high heat and enough space to toss ingredients.
Shopping List
Meat Department
- Ground beef (1.5 lbs)
Produce Section
- Broccoli crowns (2 medium heads)
- Fresh ginger root (1 small knob)
- Garlic (1 bulb)
- Green onions (1 bunch)
Asian Foods Aisle
- Low-sodium soy sauce
- Oyster sauce
- Sesame oil
- Sesame seeds
Baking Aisle
- Brown sugar
- Cornstarch
Oils & Condiments
- Vegetable oil
- Red pepper flakes (optional)
5 Success Secrets for Perfect Stir Fry
1. Temperature Is Everything Your pan must be smoking hot before anything goes in. A properly heated pan creates that restaurant-quality “wok hei” flavor—the slightly charred, smoky taste you can’t get from medium heat.
2. Don’t Crowd the Pan If your skillet looks packed, cook the beef in two batches. Overcrowding drops the temperature and steams the meat instead of browning it. Give each piece room to breathe.
3. Prep Before You Cook Have every ingredient chopped, measured, and within arm’s reach before turning on the heat. Stir frying moves fast—stopping to chop garlic means burned beef.
4. Keep It Moving Once you start the final toss, don’t stop stirring. Constant motion prevents burning and distributes the sauce evenly. Use a scooping and flipping motion rather than just stirring in circles.
5. Serve Immediately This ground beef and broccoli stir fry is best eaten hot off the stove. The textures change as it sits—broccoli softens and the sauce thickens. Have your rice ready and your family at the table when you start the final phase.
This weeknight wonder proves that homemade beats takeout every single time. You control the ingredients, save money, and get dinner on the table faster than delivery would arrive. Once you nail this basic technique, you’ll be stir frying everything in sight!
