Ground Beef and Broccoli: Easy 20-Minute Skillet Dinner Meal

If you’re in the mood for a fast, flavor-packed dinner that doesn’t ask much of you, Ground Beef and Broccoli is your weeknight hero. It brings together the savory satisfaction of well-browned beef with the fresh snap of broccoli, all tied up in a glossy, garlicky sauce that tastes like your favorite takeout—only fresher and lighter. You’ll get tender-crisp vegetables, deeply savory notes from soy and ginger, and just enough sweetness to balance it all out. Expect a meal that comes together quickly, reheats beautifully, and feels as comforting as it is wholesome. Whether you spoon it over fluffy rice or keep it low-carb with cauliflower rice, this dish is the kind you’ll keep on repeat.

What Makes This Ground Beef and Broccoli Irresistible

There’s a lot to love here. For starters, it’s fast—think 30 minutes from start to finish—yet it tastes like you simmered the sauce all afternoon. The ground beef gives you those crisp, caramelized edges that soak up the savory-sweet sauce, while broccoli brings brightness and crunch. The sauce is simple but layered: soy for depth, rice vinegar for lift, honey for balance, and a whisper of sesame oil for warmth. It’s endlessly adaptable, too. You can dial the heat up or down, swap in other veggies you have on hand, and choose your favorite sides. This is a no-fuss, big-flavor dinner that welcomes improvisation.

What You’ll Need: Ground Beef and Broccoli Ingredients

• Ground beef (1 lb, 85–90% lean): The savory base. A touch of fat helps the meat brown and stay juicy.
• Broccoli florets (about 4 cups): Fresh crunch and color. Cut into bite-size pieces so they cook evenly.
• Neutral high-heat oil (1–2 tbsp): Avocado, canola, or grapeseed oil for quick searing without smoke.
• Garlic (3 cloves, minced): Essential aromatic that gives the sauce depth and a familiar stir-fry aroma.
• Fresh ginger (1 tbsp, grated): Bright, zesty heat that keeps the dish lively and balanced.
• Green onions (3, sliced): The white parts add bite while the green parts finish the dish with freshness.
• Low-sodium soy sauce (1/3 cup): The umami backbone of the sauce. Low-sodium keeps the salt in check.
• Beef broth (1/2 cup): Adds body and savory richness to the sauce without overpowering it.
• Honey or brown sugar (1–2 tbsp): A gentle sweetness to balance the salt and spice.
• Rice vinegar (1 tbsp): A tangy lift that brightens everything and keeps the sauce from feeling heavy.
• Toasted sesame oil (1 tsp): Nutty aroma for finishing; a little goes a long way.
• Cornstarch (2 tsp): Thickens the sauce into that glossy, clingy texture you expect from a great stir-fry.
• Crushed red pepper flakes or sriracha (to taste): Optional heat that wakes up the flavors.
• Black pepper (a few grinds): Subtle bite that complements the ginger and garlic.
• Sesame seeds (1–2 tsp, for garnish): A nutty crunch to finish the dish with style.
• Cooked rice or cauliflower rice (for serving): The perfect base to soak up extra sauce.
• Lime wedges (optional): A squeeze of fresh acid at the table can brighten each bite.

How to Cook It: Step-by-Step Ground Beef and Broccoli

1. Prep the broccoli and aromatics. Trim broccoli into bite-size florets and slice the stems thin so they cook quickly. Mince the garlic, grate the ginger, and slice the green onions (separate white and green parts). Tip: Pat broccoli dry after washing so it sears instead of steams.
2. Whisk the sauce. In a bowl, combine soy sauce, beef broth, honey (or brown sugar), rice vinegar, and a pinch of red pepper flakes if you like heat. Sprinkle in the cornstarch and whisk until smooth with no lumps. Set aside. This is your glossy, cling-to-the-beef magic.
3. Heat the pan properly. Place a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Give it a minute to get hot; you should see a faint shimmer.
4. Brown the beef. Add the ground beef in an even layer. Let it sit without stirring for 1–2 minutes to develop color, then break it up with a spatula. Season lightly with black pepper (go easy on salt—soy sauce is salty). Cook until well browned with crispy edges, 5–7 minutes.
5. Manage the fat. If there’s excess grease, drain it off or use a paper towel to blot the pan, leaving about 1 tablespoon. Too much fat will make the sauce feel heavy.
6. Add aromatics. Stir in garlic, ginger, and the white parts of the green onions. Cook 30–60 seconds until fragrant. Don’t let the garlic burn—it should just bloom.
7. Cook the broccoli. Add the broccoli and toss to coat in the aromatic oil. Stir-fry 2–3 minutes. If you prefer more tenderness, splash in 2–3 tablespoons of water and cover for 1–2 minutes to steam, then uncover and let excess moisture cook off.
8. Sauce it up. Give the sauce a quick stir (cornstarch settles), then pour it into the pan. Stir to coat everything evenly. Let it bubble for 1–2 minutes until it thickens and turns glossy, loosening any browned bits stuck to the pan.
9. Finish and taste. Turn off the heat, drizzle in the sesame oil, and fold in the green parts of the onions. Taste and adjust: add a pinch more honey for sweetness, a splash of soy for salt, a squeeze of lime for brightness, or extra chili for heat.
10. Serve. Spoon over hot rice or cauliflower rice. Sprinkle with sesame seeds. Enjoy while it’s hot and the broccoli is still vibrant and crisp-tender.

Prep, Cook Time & When Dinner’s Ready

• Prep time: About 15 minutes (chopping broccoli, mincing aromatics, whisking sauce).
• Cook time: 12–15 minutes (browning beef, stir-frying broccoli, thickening sauce).
• Total time: 27–30 minutes.
• Yield: Serves 4 as a main course.

You’ll know it’s ready when the beef is nicely browned, the sauce is thick enough to coat a spoon, and the broccoli is tender-crisp with a bright green color. If you’re meal-prepping, let it cool slightly before packing into containers with rice. The flavors continue to mingle as it rests, making tomorrow’s lunch even better.

Pro Tips to Nail It Every Time

• Choose the right beef. Aim for 85–90% lean. It browns well without leaving a slick of grease. If using leaner beef, add a teaspoon of oil to help it sear.
• Don’t crowd the pan. A large skillet or wok gives steam a chance to escape and encourages browning. If your pan is small, brown the beef in two batches.
• Let the beef sear. Press it into an even layer and leave it undisturbed for a minute or two. Those crispy bits are flavor gold.
• Cut broccoli evenly. Uniform florets cook at the same rate. Peel and slice stems—don’t toss them; they’re sweet and tender when thinly cut.
• Control your salt. Use low-sodium soy sauce and taste before adding extra salt. The sauce concentrates slightly as it thickens.
• Keep cornstarch clump-free. Whisk it thoroughly into the cool sauce before adding to the pan. If your sauce ever over-thickens, splash in water or broth to loosen.
• Adjust to your palate. Honey for sweetness, vinegar or lime for brightness, chili for heat—finish the dish to your taste.
• Make it your own. Add snap peas, bell peppers, or mushrooms; swap ground turkey or chicken; or stir in a spoonful of hoisin for a sweeter profile.
• Meal-prep smart. Pack rice and the beef-and-broccoli separately if you can. Reheat gently to keep the broccoli from getting mushy.

Your Nutrition At-a-Glance

Approximate per serving, without rice (4 servings total):

• Calories: 380–420
• Protein: 27–32 g
• Carbohydrates: 13–18 g
• Fat: 20–25 g
• Fiber: 3–5 g
• Sodium: 900–1200 mg (varies by soy sauce brand)
• Sugars: 5–9 g

With 1 cup cooked white rice, add roughly 160–200 calories and 35–45 g carbohydrates. These numbers will shift based on the beef’s fat percentage and the exact amounts of sauce ingredients used.

Questions People Ask

Can I use frozen broccoli?

Yes. Don’t thaw it first—add it straight from the freezer to a hot pan after the aromatics. Cook off moisture before adding the sauce so it doesn’t turn watery. Expect it to be a bit softer than fresh, but still tasty.

How can I make this gluten-free and low-carb?

Use tamari or a certified gluten-free soy sauce, and thicken with cornstarch (naturally gluten-free) or arrowroot. Serve over cauliflower rice to keep carbs down. Adjust seasoning to taste since tamari can be slightly richer.

Is this good for meal prep?

Absolutely. Portion into airtight containers with rice or veggies. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to revive the sauce.

A Parting Note

There’s something wonderfully reassuring about a skillet dinner that’s equal parts familiar and exciting. Ground Beef and Broccoli is quick enough for a busy night and special enough to share, with a sauce that clings to every bite and broccoli that keeps its cheerful crunch. I hope it becomes one of those go-to meals you can make from memory—simple, flexible, and always satisfying. Here’s to warm kitchens, good food, and the joy of cooking for the people you love.