Ground beef is one of those staple items that I keep on hand. So I recently decided to rethink the way I look at some recipes and find recipes that use other forms of beef and see about changing them up to use ground beef.
Beef and broccoli is a well known Asian dish. It’s usually made with something like a round steak or flank steak. However, I swapped it out for ground beef.
The main thing to remember when using ground beef in recipes like this is to leave it in bigger pieces. I usually get my ground beef in to small pieces when making things like tacos, but you want bigger pieces in a recipe like this.
- 1 lb ground beef
- 4 cups broccoli florets
- 1 onion, diced
- For the sauce:
- 2 Tbsp ketchup
- 4 tsp dijon mustard
- 4 Tbsp soy sauce
- 4 Tbsp brown sugar
- 2-3 tsp Sriracha sauce
- 4 Tbsp water
- Salt and pepper if needed
- 4-5 cups hot cooked rice for serving
- In a large skillet, brown the ground beef and onion until beef is fully cooked.
- In a bowl, combine the ketchup, mustard, soy sauce, brown sugar, Sriracha sauce, and water for the sauce. Add 4 Tbsp of the sauce mixture to the beef and cook for 1 minute.
- Make a well in the middle of the skillet and add the broccoli florets to the well. Drizzle on the remaining sauce over the broccoli and then stir to combine. Cook everything together until the broccoli is vibrant green and ender. Taste and adjust with salt and pepper if needed. Serve over a bowl of hot rice. Serves 4-5.
Recipe adapted from Chef Julie Yoon.