Quick & Easy Honey Garlic Ground Beef And Broccoli Stir Recipe

I created a honey garlic ground beef and broccoli stir-fry that’s a quick, healthy one-pan meal ready in just 25 minutes, and as someone focused on Ground Beef Recipes With Broccoli I added one simple trick you might not expect.

I needed something fast that actually felt like food, not plain takeout, so I made a ground beef and broccoli stir that caught me off guard. The ground beef gets a sweet savory lift and the broccoli gives it a crunchy snap that keeps every bite interesting.

It’s perfect when I want something quick but not boring, and it’s now my go to for Easy Dinner Recipes For Two Beef and those nights I search Ground Beef Recipes With Broccoli. Try it when you have zero patience, you might be glad you did.

Ingredients

• Ground beef: Protein rich, adds savory depth, higher fat so drain if you want
• Broccoli: High in fiber, vitamins C and K, adds crunch and fresh green flavor
• Honey: Natural sweetener, adds sticky glaze and caramel notes, use sparingly
• Soy sauce: Salty umami boost, adds depth and savory balance, choose low sodium
• Garlic: Pungent aromatics, gives sharp savory bite and depth to the sauce
• Sesame oil: Intense nutty aroma, small amount transforms flavor, high in healthy fats
• Cornstarch slurry: Thickens sauce for glossy cling, adds no flavor, use little
• Rice vinegar: Bright mild acidity, cuts richness and lifts flavors, not overpowering
• Vegetable oil: Neutral cooking oil for browning, doesn’t add flavor, high smoke point
• Green onions: Fresh mild oniony bite, adds color and light sharpness at finish

Ingredient Quantities

• 1 lb ground beef (about 450 g), 85% lean recommended
• 4 cups broccoli florets (about 12 oz / 340 g) bite sized pieces
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated or finely minced
• 3 tbsp honey
• 1/4 cup low sodium soy sauce (60 ml)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp cornstarch
• 3 tbsp water (for cornstarch slurry)
• 2 green onions, sliced
• Salt and black pepper to taste
• Pinch crushed red pepper flakes, optional
• 1 tsp toasted sesame seeds, optional

How to Make this

1. Prep everything first: cut broccoli into bite sized florets, mince the 3 garlic cloves and grate the 1 tsp ginger, slice the 2 green onions. In a small bowl whisk together 3 tbsp honey, 1/4 cup low sodium soy sauce and 1 tbsp rice vinegar. In another small cup mix 1 tbsp cornstarch with 3 tbsp water to make the slurry.

2. Heat a large skillet or wok over medium high heat and add 1 tbsp vegetable oil. Add 1 lb ground beef (85% lean recommended) and break it up with a spatula. Cook until nicely browned, about 5 to 7 minutes, seasoning with salt and black pepper as it cooks.

3. If there’s a lot of fat, carefully drain off most of it but leave about a tablespoon in the pan for flavor. Push the beef to one side of the pan.

4. Add the minced garlic and grated ginger to the hot pan with the beef and cook just until fragrant, about 30 seconds to 1 minute, stirring so the garlic doesn’t burn.

5. Add the broccoli florets to the pan and toss everything together. Stir fry about 3 to 4 minutes until the broccoli is bright green and tender crisp. If needed cover for 1 minute or add a splash of water to help steam it.

6. Pour the honey-soy-vinegar mixture into the pan, stir to combine and bring to a gentle simmer so the flavors meld, about 1 minute.

7. Give the cornstarch slurry a quick stir then pour it into the pan, stirring constantly until the sauce thickens and coats the beef and broccoli, about 1 to 2 minutes.

8. Remove from heat and stir in 1 tbsp sesame oil, then toss in the sliced green onions. Taste and adjust salt and pepper, add a pinch of crushed red pepper flakes if you want heat.

9. Sprinkle 1 tsp toasted sesame seeds over the top and serve immediately over rice or noodles. It’s quick, messy and delicious, enjoy.

Equipment Needed

1. Large skillet or wok (about 12 inch)
2. Spatula or wooden spoon for breaking up and stirring
3. Chefs knife and cutting board
4. Microplane or fine grater for the ginger, or just mince with the knife
5. Two small bowls (one for the honey soy sauce, one for the cornstarch slurry) dont skip these
6. Measuring cups and measuring spoons
7. Small whisk or fork to mix the sauce
8. Tongs or a slotted spoon to toss and serve
9. Pot or rice cooker if you plan to serve with rice

FAQ

Quick & Easy Honey Garlic Ground Beef And Broccoli Stir Recipe Substitutions and Variations

• Ground beef (1 lb) → ground turkey or chicken, same weight. They’re leaner so add 1 tbsp oil when browning and don’t overcook or it’ll get dry.
• Broccoli (4 cups) → cauliflower florets or snap peas. Cauliflower swaps 1 for 1 and cooks the same, snap peas only need 1-2 minutes so toss them in at the end.
• Honey (3 tbsp) → pure maple syrup 1:1 or packed brown sugar (about 3 tbsp) dissolved into the sauce. Maple is a straight swap, brown sugar gives a deeper flavor, you might want a splash of water to help it melt.
• Low sodium soy sauce (1/4 cup) → tamari for gluten-free 1:1, or coconut aminos (use a little more, start with 1/4 cup and adjust) and taste for salt.

Pro Tips

– Brown the beef hard and fast, dont just stir it till its gray. Get the pan screaming hot, break the meat up and press it so you get some bigger caramelized bits. If the pan looks crowded do it in two batches. Drain off most fat but leave about a tablespoon for flavor.

– Keep the broccoli bright and crisp. Either blanch florets 30 to 45 seconds then shock in ice water, or when stir frying add a splash of water and cover for 45 to 60 seconds so it steams instead of stews. Cut pieces roughly the same size so everything cooks evenly.

– Make the cornstarch slurry with cold water and give it one last stir right before you pour it in. Bring the sauce to a gentle simmer first, then add the slurry slowly while stirring or youll get lumps. If it gets too gloopy, thin with a tablespoon or two of water and simmer another minute.

– Honey can be sticky and burn if poured on extreme heat. Warm it a little so it mixes easier with the soy mixture, or whisk it well before adding to the pan. Taste the sauce after it reduces and if its too sweet add a splash more rice vinegar or soy to balance.

– Finish for aroma, not heat. Stir the sesame oil in off the heat so the nutty flavor stays fragrant, add green onions last, and sprinkle toasted sesame seeds right before serving. If the dish feels greasy, chill for a few minutes and scoop off excess fat, then reheat briefly.