Easy ground beef & broccoli

Ingredients

• 1 lb Ground Beef (80% lean, broken up)
• 3 cups Broccoli Florets (Fresh, cut into bite‑size pieces)
• 3 tablespoons Soy Sauce (Low‑sodium preferred)
• 2 tablespoons Oyster Sauce (Adds umami depth)
• 3 cloves Garlic (Minced)
• 1 teaspoon Fresh Ginger (Minced)
• 1 teaspoon Cornstarch (Mixed with water to slurry)
• 1/4 cup Water
• 2 tablespoons Vegetable Oil (High‑heat oil)
• 1 teaspoon Sesame Oil (Drizzled at end for aroma)
• 1/4 teaspoon Red Pepper Flakes (Optional, for heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables and Aromatics

   Wash the broccoli and cut into bite‑size florets. Peel and mince the garlic and ginger. Set aside in separate small bowls.

   Time: PT5M

2. Make the Sauce Slurry

   In a small mixing bowl, combine soy sauce, oyster sauce, water, and cornstarch. Stir until the cornstarch is fully dissolved.

   Time: PT2M

3. Brown the Ground Beef

   Heat the vegetable oil in a large skillet or wok over high heat. Add the ground beef, breaking it up with a spatula, and cook until fully browned and any liquid has evaporated, about 5 minutes.

   Time: PT5M

   Temperature: High heat

4. Add Garlic and Ginger

   Add the minced garlic and ginger to the browned beef and stir‑fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: High heat

5. Combine Broccoli and Sauce

   Add the broccoli florets to the pan, then pour the sauce slurry over everything. Stir to coat, then cover the pan and let steam for 4‑5 minutes until the broccoli is crisp‑tender.

   Time: PT5M

   Temperature: Medium‑high heat

6. Finish and Serve

   Remove the lid, drizzle sesame oil and red pepper flakes (if using), give a final toss, taste and adjust seasoning with salt and pepper if needed. Serve hot over rice or noodles.

   Time: PT2M

   Temperature: Medium heat

Nutrition Facts

Calories

310

Protein

22g

Carbohydrates

12g

Fat

18g

Fiber

3g