Description
A quick and flavorful Chinese-American stir fry made with tender ground beef, broccoli, and a sweet and savory ginger-garlic sauce. Perfect for a satisfying and balanced weeknight meal that’s ready in 25 minutes.
Ingredients
1 tablespoon peanut oil (or vegetable or olive oil)
3 cups broccoli florets (washed and dried, or thawed frozen)
1 lb. ground beef (80/20 or 90/10 lean recommended)
1 yellow onion (diced small)
1 red bell pepper (sliced thin)
2 tablespoons cornstarch
2 tablespoons water
1 cup beef broth (low-sodium recommended)
1/4 cup soy sauce (or tamari for gluten-free)
3 tablespoons brown sugar
1–2 tablespoons honey
1 tablespoon grated fresh ginger
4 cloves garlic, minced
Instructions
Heat peanut oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
Add the diced onion to the skillet and cook for 2-3 minutes until softened.
Stir in the broccoli florets and red bell pepper. Cook for 3–4 minutes until slightly tender but still crisp.
In a small bowl, mix cornstarch and water to create a slurry. Set aside.
Add the soy sauce, brown sugar, honey, ginger, and garlic into the skillet. Stir well to combine.
Pour in the beef broth and bring the mixture to a simmer.
Gradually stir in the cornstarch slurry and continue cooking for 2–3 minutes until the sauce has thickened and glazes the ingredients.
Taste and adjust seasoning as needed. Serve immediately over white or brown rice.
Notes
Ensure meat is fully cooked before proceeding.
Substitute frozen broccoli if fresh is not available—make sure to drain well before adding to the pan.
Feel free to add a splash of rice vinegar for extra brightness if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American