Ground Beef and Broccoli
This 30-minute Ground Beef and Broccoli recipe is a one-pan, gluten-free, soy-free dish with an Asian-inspired coconut aminos sauce. Serve with rice or noodles.
Servings 4
Ingredients
- 1 pound ground beef
- 4 garlic cloves minced
- 1" knob knob ginger grated
- 1 cup beef broth
- ¼ cup coconut aminos
- 2 tablespoons fish sauce
- 1 tablespoon hot honey
- 2 tablespoons arrowroot powder
- 5 cups broccoli florets
- 1 teaspoon toasted sesame oil
- bone broth rice for serving
- sesame seeds and green onions for serving
Instructions
- Heat a large stainless steel pan over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned and cooked through. Stir in the 4 garlic cloves and 1" knob knob ginger and cook for about 1 minute, until fragrant.
- In a small bowl, whisk together the 1 cup beef broth, ¼ cup coconut aminos, 2 tablespoons fish sauce, 1 tablespoon hot honey, and 2 tablespoons arrowroot powder until smooth.
- Add the 5 cups broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce heat to medium. Let steam for 3-4 minutes, until broccoli is tender but still crisp. The sauce should thicken by that time.
- Drizzle with 1 teaspoon toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.
Notes
Storage: Transfer leftover ground beef and broccoli to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer to a small skillet over medium heat and stir occasionally until warmed through. If the sauce has thickened, add a splash of broth to loosen up while reheating.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat per instructions.
Helpful Tips:
- Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor.
- Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce.
- Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency.
- Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli.
Nutrition
Calories: 393kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1383mg | Potassium: 740mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 102mg | Calcium: 89mg | Iron: 3mg