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Easy 20-Minute Ground Beef and Broccoli Skillet

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A quick and flavorful weeknight dinner that comes together in under 20 minutes. Ground beef is browned to perfection, then tossed with tender-crisp broccoli in a savory, glossy sauce.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15)
  • 3 cups (about 300g) broccoli florets
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)
  • 2 tablespoons neutral oil (avocado or vegetable)
  • 3–4 scallions, sliced (white and green parts separated)
  • Red pepper flakes (optional)

Instructions

  1. Make the sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, and 1/4 cup water. Set aside. In another tiny bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. This is your slurry.
  2. Prep the broccoli: Wash and dry the broccoli head. Cut the florets off the thick stems. Peel the stems (if using) and slice them into thin coins. Aim for bite-sized pieces.
  3. Brown the beef: Heat your skillet over medium-high heat. Add 1 tablespoon of neutral oil and swirl to coat. Add the ground beef, breaking it up with your spoon. Let it sit without stirring for a full 2 minutes. Then start breaking it into crumbles. Cook until deeply browned and cooked through, about 3-4 more minutes. Use a slotted spoon to transfer the beef to a plate, leaving the fat in the pan.
  4. Cook the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the pan. Toss in the minced garlic, grated ginger, and the white parts of the scallions. Stir constantly for about 30 seconds until fragrant.
  5. Cook the broccoli: Add the broccoli florets and stem slices to the pan. Stir-fry for 2 minutes, then add 2 tablespoons of water and immediately cover the pan with a lid. Let it steam for 1-2 minutes until the broccoli is bright green and tender-crisp.
  6. Combine everything: Return the cooked ground beef to the pan. Pour in the sauce mixture and stir to combine. Let it bubble for about 1 minute.
  7. Thicken the sauce: Give the cornstarch slurry a quick stir and pour it into the pan. Stir constantly for about 30-60 seconds until the sauce is glossy and thick.
  8. Finish and serve: Drizzle with toasted sesame oil, sprinkle with red pepper flakes if using, and top with the green scallion slices. Serve immediately over steamed rice or noodles.

Notes

For best results, let the beef sit undisturbed for 2 minutes to develop a deep brown crust. Cut broccoli uniformly for even cooking. Add sesame oil at the end for maximum flavor. If sauce gets too thick, add a splash of water. Leftovers keep in the fridge for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: ground beef, broccoli, skillet, quick dinner, weeknight meal, stir-fry

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