This ground beef and broccoli recipe is an easy-to-make dinner that’s so tasty, you’ll want to make it again and again.
It’s perfect for busy weeknights. It combines tender beef, vibrant broccoli, and a rich sauce for a flavorful meal that your family will love.
Try my Egg Roll in the Bowl and Gluten-Free Beef Stroganoff for more quick weeknight meals, or my Roasted Broccoli for an easy side dish.
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How to make Ground Beef and Broccoli
Note: See the recipe card below this post for ingredient quantities and full instructions.
- This recipe moves quickly, so it’s best to prepare the broccoli, onion, and sauce ahead of time. Cut the broccoli florets into bite-size pieces.
- Mix the ingredients for the sauce and set aside.
- Mix the cornstarch slurry in a small jar and set aside.
- Heat the oil in a large skillet over medium heat for about a minute or until it shimmers. Add the broccoli and saute it for 4 minutes. Then, remove it to a bowl.
- Next, add the ground beef and onion to the skillet and cook until the meat is browned. Break it up as it cooks. Season the beef with salt and pepper as it cooks (several shakes each).
- Stir the sauce in with the beef and heat through. Add the broccoli, stir in the cornstarch slurry, and continue cooking until it thickens.
- Serve over rice and any additional toppings if desired.
Store
Any leftovers should be stored covered in the refrigerator for 3-4 days. They can also be frozen in a freezer-safe container for up to 3 months.
More gluten-free dinners you’ll love
For more easy recipes, be sure to see my Ground Beef Recipes Roundup!
Ground Beef and Broccoli (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Description
This ground beef and broccoli recipe is easy to make and so tasty that you’ll want to make it on repeat. It’s perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 3 cups broccoli florets, washed and dried
- 1 lb ground beef
- 1 medium onion, diced
- sea salt and black pepper
Sauce
- 1/2 cup water
- 1/4 cup gluten-free soy sauce or tamari sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, crushed
- 1/2 teaspoon dried ginger
- 1/4 teaspoon black pepper
Cornstarch slurry
- 2 tablespoons cold water
- 2 tablespoons cornstarch
Optional toppings
- sliced green onions
- red pepper flakes
- sesame seeds
Instructions
- This recipe moves quickly, so it’s best to prepare the broccoli, onion, and sauce ahead of time. Cut the broccoli florets into bite-size pieces.
- Mix the ingredients for the sauce and set aside.
- Mix the cornstarch slurry in a small jar and set aside.
- Heat the oil in a large skillet over medium heat for about a minute or until it shimmers. Add the broccoli and saute for 4 minutes. Then, remove the broccoli and place it in a bowl.
- Next, add the ground beef and onion to the skillet and cook until the meat is browned. Break it up as it cooks. Season the beef with salt and pepper as it cooks (several shakes each).
- Stir the sauce in with the beef and heat through. Add the broccoli, stir in the cornstarch slurry, and continue cooking until it thickens.
- Serve over rice and any additional toppings if desired.
Notes
How to make rice in an Instant Pot: Place 2 cups of long-grain white rice in a mesh strainer and rinse under cool running water until the water runs clear. Next, place 2 cups water and the rinsed rice in the Instant Pot and close the lid, and set the venting knob to seal. Use the manual mode and set it for 3 minutes. Allow for natural release for 10 minutes, and then remove the lid-fluff with a fork.
To make rice on the stovetop, follow the directions on the back of the package.
Store: Store any leftovers covered in the refrigerator for 3-4 days. It can be frozen in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 544
- Sugar: 9.4 g
- Sodium: 1109.1 mg
- Fat: 14.6 g
- Carbohydrates: 66.9 g
- Fiber: 4.2 g
- Protein: 35.6 g
- Cholesterol: 67.8 mg
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