Stir-Fried Beef with Broccoli and Rice
Tender strips of ground beef and crisp broccoli florets tossed in a savory ginger-garlic sauce, served over fluffy white rice for a quick and flavorful Asian-inspired meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5.5
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $3.49/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Sugar
Tags
- stir-fry
- quick
- savory
- healthy
Ingredients
- 1.25 pound ground beef
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- 1 tablespoon olive oil
- 4 cup broccoli florets
- 0.5 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger (grated)
- 2 clove garlic (minced)
- 2 package microwaveable white rice (8.8 ounces each)
Instructions
- In a small bowl, combine the cornstarch and 1 tablespoon of soy sauce. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain any excess grease.
- Push the cooked beef to one side of the pan. Add the broccoli florets to the other side and stir-fry for 3-4 minutes, until bright green and tender-crisp.
- While the broccoli cooks, in a separate small bowl, whisk together the beef broth, remaining 1 tablespoon soy sauce, brown sugar, grated fresh ginger, and minced garlic.
- Pour the broth mixture and the cornstarch mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Stir everything together, coating the beef and broccoli with the sauce. Remove from heat.
- Prepare the microwaveable white rice according to package directions.
- Serve the stir-fried beef and broccoli immediately over the hot white rice.
Notes
For a richer flavor, consider using thinly sliced beef steak instead of ground beef. Leftovers make an excellent quick lunch the next day.
Nutrition (per serving)
- Calories: 484
- Protein: 23.3 g
- Carbohydrates: 43.3 g
- Fat: 25.7 g
- Fiber: 3.2 g
- Sodium: 623 mg
- Saturated Fat: 8.5 g
- Sugar: 3.6 g
- Cholesterol: 73 mg