Ground beef and broccoli
Crisp-tender broccoli and savory beef in a garlicky ginger sauce, a speedy weeknight stir-fry made with a pound of ground beef.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.50 a serving
- 570 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 broccoli, cut into small florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 lb 85/15 ground beef
From your pantry
- 3 cups water, divided
- ¼ tsp salt
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
Each serving has about 570 calories, 30 g protein, 69 g carbs and 19 g fat, and costs about $2.50 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No broccoli? Frozen broccoli works.
- No 85/15 ground beef? 90/10 ground beef works.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs mostly clear. Put it in a with 2¼ cups water and the salt and over high.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn to low and cook 18 minutes.
Low heatTimer: 18 min
While the rice cooks, cut the broccoli into small florets, the garlic and grate the ginger.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dolly’s tip: Small florets cook fast and catch more sauce.the soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil and ⅓ cup water in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat a large with a lid over medium-high.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Add the broccoli and 3 tablespoons water, cover, and cook 3 minutes, until bright green and .
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium-high heatTimer: 3 min
Scoop it into a bowl.
Add the beef to the empty and cook 7 to 8 minutes, breaking it up, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic and ginger for 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Stir the sauce, pour it in, and let it bubble 1 minute, until thick. Return the broccoli and to coat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Fluff the rice and serve the beef and broccoli over it.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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