Ground Beef and Broccoli Stir Fry
on Sep 05, 2026
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This ground beef and broccoli stir-fry is quick, flavorful, and perfect for busy weeknights! Ground beef and fresh broccoli are tossed in an easy maple soy sauce and served over rice for a simple dinner that comes together in less than 30 minutes.
Ground beef is one of my favorite proteins to use when I need to get dinner on the table quickly, and this ground beef and broccoli stir-fry couldn’t be easier to make! There’s no slicing or marinating meat, and the broccoli cooks right in the same skillet. The slightly sweet and savory sauce makes the beef and broccoli extra flavorful and kid-friendly, making it a great way to serve up some veggies in a meal the whole family can enjoy. Toss everything together and dinner is ready in under 30 minutes!
For more easy weeknight dinners, make sure to try these baked Italian sliders, ground beef taquitos, and this creamy tomato pasta!
Table of Contents
What You’ll Need
Here is what you’ll need to make this ground beef and broccoli stir-fry:
- Ground Beef: The main protein in this stir-fry. Ground beef cooks quickly and eliminates the need to slice or marinate meat, making this a great option for busy weeknights.
- Broccoli: Fresh broccoli florets add color, texture, and veggies to the dish. Cut the florets into small, bite-sized pieces so that they cook quickly and evenly.
- Garlic: Fresh minced garlic adds lots of savory flavor to the beef and broccoli.
- Low-Sodium Soy Sauce: Forms the savory base of the stir-fry sauce. I prefer low-sodium soy sauce so that the sauce doesn’t become overly salty as it cooks down.
- Pure Maple Syrup: Adds just the right amount of sweetness to balance out the salty soy sauce.
- Sesame Oil: Adds a rich, nutty flavor to the sauce. A little goes a long way!
- Ground Ginger: Adds a subtle warmth and classic flavor to the stir-fry sauce without requiring any fresh ginger.
- Black Pepper: Adds a little extra savory flavor to the sauce.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Ground Beef: I like using ground beef because it cooks quickly, but ground turkey or ground chicken may also be used. Keep in mind that leaner meats may need a little oil added to the pan while cooking.
- Broccoli: Fresh broccoli works best for this recipe, but other quick-cooking veggies such as bell peppers, snap peas, or thinly sliced carrots can also work.
- Soy Sauce: Coconut aminos may be used in place of soy sauce, but the flavor will be slightly sweeter and less salty.
- Maple Syrup: Honey or brown sugar may be used in place of the maple syrup for a similar touch of sweetness.
- Ground Ginger: You can swap the ground ginger with freshly grated ginger if you have some on hand.
Step-by-Step Instructions
STEP 1: In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, ground ginger, black pepper, and water until well combined (Images 1 & 2). Set the sauce aside.
STEP 2: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up as it cooks, until browned and cooked through (Images 3 & 4). Drain any excess grease if needed, then transfer the cooked beef to a plate.
STEP 3: Add the broccoli florets and 2 to 3 tablespoons of water to the same skillet (Image 5). Cover the skillet and cook over medium heat for about 3 minutes. Remove the lid and cook for another minute, or until the broccoli is bright green and crisp-tender.
STEP 4: Leave the broccoli in the skillet and return the cooked ground beef to the pan. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant (Image 6).
STEP 5: Pour the prepared sauce over the ground beef and broccoli and reduce the heat to medium-low (Image 7). Stir until everything is evenly coated and simmer for 1 to 2 minutes, until the sauce thickens slightly (Image 8). Be careful not to cook the sauce down completely.
STEP 6: Remove the skillet from the heat and serve the ground beef and broccoli stir-fry over warm rice.
Storage Instructions
Let the ground beef and broccoli stir-fry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave until warmed through. If the sauce thickens or the beef seems a little dry after refrigerating, stir in a small splash of water before reheating.
Tips For Success
- Use low-sodium soy sauce. Since soy sauce makes up the base of the sauce, regular soy sauce can make the stir-fry too salty, especially as the sauce cooks down.
- Cut the broccoli into small florets so that they cook evenly and quickly. Don’t overcook the broccoli during the steaming step. You want it to be bright green and crisp-tender since it will continue cooking briefly once the beef and sauce are added.
- Once you add the sauce, reduce the heat to medium-low and only simmer it for 1 to 2 minutes. Cooking it too long can cause the sauce to reduce too much, leaving the stir-fry dry and overly salty. You should still see a little sauce in the bottom of the skillet when you remove it from the heat.
Recipe FAQs
Yes, but fresh broccoli will give you the best texture. If using frozen broccoli, don’t thaw it first. Cook it just until heated through and crisp-tender, and be careful not to overcook it since frozen broccoli softens much more quickly than fresh.
I don’t recommend adding additional salt to the recipe. The soy sauce gives plenty of salty, savory flavor. You can always taste the finished dish and adjust the seasoning if needed.
I love serving it over warm white rice because the rice soaks up the sweet and savory sauce. Brown rice, quinoa, or cauliflower rice also work well.
Other Beef Recipes You’ll Love
Ground Beef Taquitos
Baked Cheeseburger Sliders
Cheeseburger Bombs
If you tried this Ground Beef and Broccoli Stir Fry, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Ground Beef and Broccoli Stir-fry
Ingredients
- 1 lb ground beef
- 2 cups broccoli florets, cut into bite-sized pieces, plus 2-3 tbsp of water to cook
- 3 cloves garlic, minced
Stir-fry Sauce
- ⅓ cup low-sodium soy sauce
- 3 tbsp maple syrup
- 1 ½ tsp sesame oil
- ¾ tsp ground ginger
- ¼ tsp black pepper
- 2 tbsp water
Instructions
- In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, ground ginger, black pepper, and water until well combined. Set the sauce aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up as it cooks, until browned and cooked through. Drain any excess grease if needed, then transfer the cooked beef to a plate.
- Add the broccoli florets and 2 to 3 tablespoons of water to the same skillet. Cover the skillet and cook over medium heat for about 3 minutes. Remove the lid and cook for another minute, or until the broccoli is bright green and crisp-tender.
- Leave the broccoli in the skillet and return the cooked ground beef to the pan. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour the prepared sauce over the ground beef and broccoli and reduce the heat to medium-low. Stir until everything is evenly coated and simmer for 1 to 2 minutes, until the sauce thickens slightly. Be careful not to cook the sauce down completely.
- Remove the skillet from the heat and serve the ground beef and broccoli stir-fry over warm rice.
Notes
- Use low-sodium soy sauce. Since soy sauce makes up the base of the sauce, regular soy sauce can make the stir-fry too salty, especially as the sauce cooks down.
- Cut the broccoli into small florets so that they cook evenly and quickly. Don’t overcook the broccoli during the steaming step. You want it to be bright green and crisp-tender since it will continue cooking briefly once the beef and sauce are added.
- Once you add the sauce, reduce the heat to medium-low and only simmer it for 1 to 2 minutes. Cooking it too long can cause the sauce to reduce too much, leaving the stir-fry dry and overly salty. You should still see a little sauce in the bottom of the skillet when you remove it from the heat.
