Ground Beef and Broccoli (Easy 30-Minute Takeout-Style Dinner)
Skip the takeout menu — this Ground Beef and Broccoli recipe delivers all the savory, garlicky, slightly sweet flavor of the classic restaurant dish, but comes together at home in just 30 minutes using budget-friendly ground beef instead of steak. A simple homemade sauce made with soy sauce, brown sugar, honey, and toasted sesame oil coats tender broccoli and browned beef, all served over rice for a complete, satisfying dinner the whole family will love.
With 32 grams of protein per serving and a flavorful sauce that comes together while the beef cooks, this is a weeknight dinner that feels like a treat without any real effort.
Ingredients
- 1 Tablespoon peanut oil, can sub vegetable or olive
- 3 cups broccoli florets, washed and patted dry
- 1 lb. ground beef
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- Salt/White Pepper, to taste
Sauce
- 2 Tablespoons cornstarch, + 2 tablespoons cold water
- 1 cup beef broth
- 1/4 cup soy sauce
- 3 tablespoons packed brown sugar
- 1-2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
For Serving
- 3 cups cooked rice, any kind
Patting the broccoli dry before cooking helps it sear rather than steam, giving it better texture in the finished dish.
How to Make Ground Beef and Broccoli
Step 1: Prep the sauce components.
Combine the cornstarch and 2 tablespoons of cold water in a covered container and shake to combine, then set aside in a cool location. In a separate medium bowl, combine the remaining sauce ingredients — starting with just 1 tablespoon of honey, adding more later if you’d like it sweeter.
Step 2: Cook the broccoli.
Heat the oil in a pan over medium heat. Add the broccoli and toss to coat, cooking for 4–5 minutes until slightly softened. Remove and set aside.
Step 3: Cook the beef.
Season the ground beef with salt and white pepper if desired. Cook and crumble the beef along with the diced onion over medium-high heat until browned and fully cooked through. Drain any excess grease. Add the sliced bell pepper and cook for 1 minute more.
Step 4: Add the sauce.
Pour the sauce mixture into the skillet and bring it to a boil. Let it simmer and reduce for 2–3 minutes. Shake the cornstarch mixture again, then slowly stir it into the sauce. Continue letting it bubble gently until it reaches your desired thickness.
Step 5: Add the broccoli back.
Reduce the heat to low, then add the cooked broccoli back into the skillet. Stir to combine and heat through.
Step 6: Serve.
Garnish with green onions and serve over rice.
Recipe Details
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Nutrition Information (Per Serving, Includes Rice)
- Calories: 488
- Carbohydrates: 65g
- Protein: 32g
- Fat: 11g (Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.4g)
- Cholesterol: 70mg
- Sodium: 1138mg
- Potassium: 842mg
- Fiber: 4g
- Sugar: 21g
- Vitamin A: 1357IU
- Vitamin C: 102mg
- Calcium: 80mg
- Iron: 4mg
Perfectly Cooked Rice (Bonus Method)
Bring 2 cups of water to a boil, optionally adding 2 chicken bouillon cubes for extra flavor. Add 1 cup of white long-grain rice and let the liquid return to a boil. Cover tightly, reduce heat to a gentle simmer, and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes — any rice stuck to the bottom will release on its own. This method yields about 3 cups of flavorful, perfectly cooked rice. Note that other rice varieties may need different liquid amounts or cook times.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.
Serving Suggestions
- Over steamed white or brown rice for the classic pairing
- Over cauliflower rice for a lower-carb option
- Topped with sesame seeds and green onions for extra flavor and crunch
- Alongside a simple cucumber salad for a fresh, cooling side
