Ground Beef and Broccoli with deep savor and hearty portions—stick-to-your-ribs cooking for real life weeknights.
Weeknight Stir-Fry That Feels Like Dinner
A quick, vegetable-forward stir-fry that turns plant-based crumbles and bright broccoli into a deeply savory, stick-to-your-ribs weeknight meal.
This is the kind of dinner that solves the 'I want something hearty but don't want to babysit a pan for an hour' problem. Bite-size broccoli florets give the dish lift and snap, while plant-based ground crumbles provide the satisfying, meaty texture—no long braise required. The whole wok comes together in under 30 minutes, which makes it perfect for a busy weeknight or an easy, crowd-pleasing meal prep.
The trick is in the two quick steps: steam the broccoli briefly so it stays bright and crisp-tender, then brown the crumbles in a hot pan so they pick up those toasty edges. Aromatics—plenty of garlic and minced fresh ginger—get tossed in once the crumbles are nicely browned, then a simple sauce of low-sodium soy, a kiss of toasted sesame oil, and a touch of maple syrup gives you savory-sweet depth. Finish with a cornstarch slurry to coat everything in a glossy, clingy sauce.
Texturally this is a joy: the contrast of tender broccoli, slightly chewy crumbles, and silky sauce feels homey and satisfying. Crushed red pepper flakes add a measured heat that plays nicely against the maple’s round sweetness, and a scattering of diagonally sliced green onions brings fresh, oniony brightness right at the end.
Make-ahead friendly: cook everything through and store sauce and components separately for a quick reheat, or toss it together cold into warm rice or noodles when you’re ready. Serve over steamed rice, soba, or even inside lettuce cups for a lighter finish. Small swaps—more ginger for zing, extra chili for a fiery kick—make it your go-to adaptable weeknight skillet.
Ingredients
How to Make Ground Beef and Broccoli
- Trim and cut the broccoli into bite-size florets and slice the green onions on the diagonal; mince the garlic and ginger.
- Whisk the cornstarch with 2 tablespoons of water in a small bowl to make a slurry and set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil; add the broccoli and 1 tablespoon water, cover, and steam for 2–3 minutes until bright green and just crisp-tender, then transfer broccoli to a plate.
- Add the remaining 1 tablespoon neutral oil to the hot pan, then add the plant-based ground crumbles and break them up with a spatula; cook 4–6 minutes until they brown and release some moisture.
- Push the crumbles to the side, add the garlic and ginger to the pan and cook 30–45 seconds until fragrant, then stir everything together.
- Pour in the soy sauce and maple syrup, stir to combine, then add the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the crumbles.
- Return the broccoli to the pan, toss to coat and heat through for 1 minute, then remove from heat and stir in the toasted sesame oil, sliced green onions, and crushed red pepper flakes.
- Taste and adjust seasoning with an extra splash of soy sauce or a pinch of salt if needed, then serve hot over rice or noodles or on its own for a vegetable-forward weeknight meal.
Recipe Card
Ground Beef and Broccoli
Ground Beef and Broccoli with deep savor and hearty portions—stick-to-your-ribs cooking for real life weeknights.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Trim and cut the broccoli into bite-size florets and slice the green onions on the diagonal; mince the garlic and ginger.
- Whisk the cornstarch with 2 tablespoons of water in a small bowl to make a slurry and set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil; add the broccoli and 1 tablespoon water, cover, and steam for 2–3 minutes until bright green and just crisp-tender, then transfer broccoli to a plate.
- Add the remaining 1 tablespoon neutral oil to the hot pan, then add the plant-based ground crumbles and break them up with a spatula; cook 4–6 minutes until they brown and release some moisture.
- Push the crumbles to the side, add the garlic and ginger to the pan and cook 30–45 seconds until fragrant, then stir everything together.
- Pour in the soy sauce and maple syrup, stir to combine, then add the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the crumbles.
- Return the broccoli to the pan, toss to coat and heat through for 1 minute, then remove from heat and stir in the toasted sesame oil, sliced green onions, and crushed red pepper flakes.
- Taste and adjust seasoning with an extra splash of soy sauce or a pinch of salt if needed, then serve hot over rice or noodles or on its own for a vegetable-forward weeknight meal.
Nutrition
- Carbohydrates
- 16
- Saturated Fat
- 3.3
- Sodium
- 640
- Fiber
- 5.5
- Unsaturated Fat
- 18
- Protein
- 15
- Fat
- 21
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 325
- Sugar
- 4.8