Ground Beef and Broccoli
I’m a huge fan of ground beef. It’s one of my favorite cuts of meat and I’m not embarrassed to admit it. The ground beef stroganoff, from the archives, is another example of what I love to do. With all that being said, I’m here yet again to give ground beef the spotlight it deserves. This time around, I’m taking a classic take-out dish and giving it a Jonathan Melendez twist. Ground Beef and Broccoli is the dish you make when you’re craving classic beef and broccoli but want to get it done fast and with little to no effort. If you’re looking for another beef and broccoli mash-up, might I interest you in this meatball beef and broccoli? It’s everything you never knew you wanted or needed.
I really hope you’ll give this recipe a chance because it’s actually ridiculously good. Like stupid good. Like it’s so stupid how good it is. If you make it, be sure to let me know what you think below. Thank you so much for reading and following along!
Ground Beef and Broccoli
Equipment
- Skillet
- Pot
Ingredients
- 3 tablespoons vegetable oil divided
- 1 pound lean ground beef
- 2/3 cup chicken stock
- 1 1/2 teaspoons granulated sugar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 3 cups broccoli florets
- 2 garlic cloves minced
- 1 teaspoon ginger paste
- 1 tablespoon Shaoxing wine or cooking Sherry
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 teaspoons sesame seeds for garnish
Instructions
- Set a large skillet over medium-high heat. Once hot, drizzle in 2 tablespoons oil and the ground beef. Break up with a wooden spoon and cook until browned and no longer pink, about 8 to 10 minutes.
- In the meantime, in a measuring cup, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Use a slotted spoon to transfer the ground beef to a plate and set aside. Turn off the flame and reserve the skillet.
- Bring a large pot of water a boil and season with a bit of salt. Add the broccoli and blanche until just slightly tender and bright green. Drain and rinse with cold water.
- Heat the skillet up once again over medium-high heat. Drizzle in the remaining tablespoon of oil and add the garlic and ginger. Cook, stirring nonstop, for about 15 seconds or so. Stir in the Shaoxing wine and the sauce from earlier. Return the beef to the skillet, along with the blanched broccoli and cook over low heat until the sauce comes to a simmer. Stir in the cornstarch slurry and cook until thickened. Turn off the heat and serve over rice. Garnish with sesame seeds or scallions. Enjoy!
