MEAL PREP BOWLS · GROUND BEEF
Lean ground beef browns in a skillet, then gets a quick garlic, ginger and soy sauce glaze that thickens in a minute or two. The broccoli steams in the same pan first, so it stays bright and crisp-tender. Spoon it over rice for dinner or divide it into containers for lunches.
Jump to Recipe
- Serves
- 4 bowls
- Total time
- 25 minutes (plus rice)
- Skillet
- 12 inches
- Protein
- About 44 g per bowl
- Beef done at
- 160°F / 71°C
Why You’ll Love This Recipe
- Faster than takeout. The cooking time is about 15 minutes once everything is chopped.
- Crisp broccoli. Steaming the broccoli first and adding it back at the end keeps it from going soft.
- Built for meal prep. The sauce reheats well and does not separate.
Ingredient Notes
93% lean ground beef browns with little fat to drain. With 80/20 or 85/15 beef, spoon off the fat before adding the sauce.
Low-sodium soy sauce keeps the dish from tasting too salty once the sauce reduces. Tamari works for a gluten-free version.
Fresh ginger and garlic make the sauce. Ground ginger is a fallback: use ½ teaspoon.
The recipe card below lists every quantity in one place.
How to Make Ground Beef and Broccoli
Mix the sauce and steam the broccoli
Whisk the sauce in a bowl, then steam-fry the broccoli in the skillet with a little water until bright green. Set it aside.
Brown the beef and glaze
Brown the beef, add garlic and ginger, then pour in the sauce and let it thicken before the broccoli goes back in.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Whisk the sauce again. Cornstarch settles to the bottom. Whisk right before you pour it in, or it will clump.
- Let the beef brown. Spread the beef out and leave it for a minute before breaking it up. Browning adds flavor.
- For meal prep. Pack the rice and the beef mixture in separate compartments if you like the rice less saucy.
Substitutions and Variations
- Ground turkey or chicken: Use the same weight. Cook poultry to 165°F instead of 160°F.
- Rice: Brown rice, cauliflower rice or noodles all work. The nutrition will change.
- Heat: Add 1 to 2 teaspoons of sriracha or chili-garlic sauce to the sauce mixture.
Serving Suggestions
Serve over white or brown rice with sliced green onions. For more grab-and-go lunches, the Greek chicken meal prep bowls and the rest of our meal prep bowls use the same container approach.
Storage, Reheating and Meal Prep
Refrigerate in covered containers within 2 hours for up to 4 days. Reheat, covered, in the microwave until the center reaches 165°F, stirring halfway. Freeze the beef and broccoli without the rice for up to 2 months; the broccoli softens after freezing.
Food safety: Cook ground beef to 160°F / 71°C. Refrigerate cooked rice promptly; do not leave it at room temperature for more than 2 hours.
Ground Beef and Broccoli
Ingredients
Method
- Whisk the soy sauce, water, honey, cornstarch, rice vinegar and sesame oil in a bowl. Set aside.
- Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the broccoli and 3 tablespoons of water, cover and cook for 3–4 minutes, until bright green and crisp-tender. Transfer to a bowl.
- Add the beef to the empty skillet and cook for 6–8 minutes, breaking it up, until browned with no pink remaining (160°F / 71°C). Spoon off any excess fat.
- Stir in the ginger, garlic and red pepper flakes, if using, and cook for 30–60 seconds, until fragrant.
- Whisk the sauce again and pour it in. Simmer, stirring, for 1–2 minutes, until glossy and thickened.
- Return the broccoli to the skillet and toss for 1 minute to heat through. Serve over the rice, topped with green onions.