Ground Beef and Broccoli Noodles

Ground beef and broccoli noodles take the flavors of the takeout classic and make them cheaper and faster, with no slicing steak against the grain. The beef gets a real crust in the skillet, the broccoli cooks right in the noodle water, and a quick garlic ginger sauce pulls everything together. Dinner is ready in about 30 minutes, and you’ll wash one pot and one pan.

Why Make This Recipe

Ground beef is the shortcut here. It’s already cut, it browns fast, and a pound feeds four people once it’s stretched with noodles and a whole head of broccoli.

I love the classic version made with sliced flank steak, and if you want that, my Quick Beef and Broccoli Stir Fry is the one to make. But on nights when I open the fridge and find a package of ground beef, this is what happens.

The sauce uses pantry staples. Soy sauce, oyster sauce, a little brown sugar, sesame oil, cornstarch. That’s it.

It’s also easy to make gluten-free. Swap in rice noodles, tamari, and a gluten-free oyster sauce, and nobody at the table will notice the difference.

How to Make Ground Beef and Broccoli Noodles

Prep time: 10 minutes. Cook time: 20 minutes. Total: 30 minutes. Serves 4. You’ll need a large pot for the noodles and a 12-inch skillet or wok.

Ingredients:

• 8 ounces dried lo mein noodles (spaghetti or linguine works too)
• 1 large head broccoli, cut into small florets (about 4 cups, 12 ounces)
• 1 pound ground beef, 85/15
• 1 tablespoon neutral oil, like avocado or canola
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 green onions, whites and greens sliced separately
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/2 cup low-sodium beef broth or water
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon sesame seeds, for serving

Directions:

1. Bring a large pot of water to a boil. While it heats, whisk the soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, broth, sesame oil, and red pepper flakes in a small bowl or measuring cup. Set it near the stove.
2. Cook the noodles according to the package. During the last 90 seconds, drop the broccoli florets into the same pot. Drain everything together in a colander and give it a quick rinse with warm water so the noodles don’t clump.
3. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the ground beef and press it into one flat layer with a spatula.
4. Leave it alone for 3 to 4 minutes. You want a dark brown crust on the bottom and a sizzle you can hear across the kitchen. Then break it into bite-size crumbles and cook another 3 to 4 minutes, until no pink remains and it reaches 160°F, the safe minimum temperature for ground beef.
5. If there’s more than about a tablespoon of fat in the pan, spoon some off. A little stays for flavor.
6. Push the beef to one side. Add the garlic, ginger, and white parts of the green onions to the open spot and stir for 30 seconds, just until fragrant. Don’t let the garlic brown.
7. Whisk the sauce again (the cornstarch settles fast) and pour it in. Let it bubble for 1 to 2 minutes, stirring, until it turns glossy and thick enough to coat a spoon.
8. Add the drained noodles and broccoli. Toss with tongs for about a minute, until every strand is coated and the broccoli is hot.
9. Taste. Add a splash of soy sauce for more salt or a squeeze of lime if it needs brightness. Top with the green onion tops and sesame seeds.

How to Serve Ground Beef and Broccoli Noodles

Straight from the skillet into shallow bowls is how it usually goes at my table. The noodles are the starch, so you don’t need rice.

Something cold and crunchy on the side is nice against the warm, savory noodles. A quick smashed cucumber salad like this Din Tai Fung Cucumber Salad takes about five minutes and can sit in the fridge while the beef browns.

Put chili crisp or sriracha on the table for anyone who likes heat. A fried egg on top is also very good, if you’re hungry.

How to Store Ground Beef and Broccoli Noodles

Let leftovers cool, then refrigerate them in an airtight container within two hours. They’ll keep for 3 to 4 days, which lines up with the USDA guidance on leftovers.

The noodles soak up sauce overnight, so they’ll seem a little dry the next day. Reheat them in a skillet over medium heat with 2 to 3 tablespoons of water or broth, tossing until steaming. The microwave works too. Add a splash of water and cover the bowl.

I don’t freeze this one. The broccoli goes soft and the noodles turn mushy when they thaw.

Tips to Make Ground Beef and Broccoli Noodles

• Cut the broccoli small, about 1-inch florets. Big pieces won’t cook through in 90 seconds, and small ones tangle nicely with the noodles.
• Don’t skip the rinse. Warm water washes off surface starch so the noodles toss loose in the sauce instead of sticking in one clump.
• Let the beef sit before you stir it. Most people break it up right away and end up with gray, steamed crumbles. The crust is where the flavor comes from.
• 85/15 beef is my pick. Leaner beef works but browns less. Fattier beef means more draining.
• Fresh ginger really does matter here. Keep a knob in the freezer and grate it frozen on a microplane. You don’t need to peel it.
• If the sauce gets too thick before the noodles go in, loosen it with a few tablespoons of water. It should pour like warm honey, not paste.
• Low-sodium soy sauce gives you room to adjust. Oyster sauce is already salty, and regular soy can push it over the edge.

Variation

For a gluten-free version, use flat rice noodles (soak or boil them per the package, and skip the broccoli trick since they cook differently, then steam the broccoli separately), tamari instead of soy sauce, and a gluten-free oyster sauce. Tamari is traditionally made with little or no wheat, but check the label. Ground turkey or ground pork both work in place of beef. Turkey needs an extra teaspoon of oil since it’s lean. If you’d rather have rice than noodles, cook the beef and sauce the same way and spoon it over a bowl of jasmine rice, or try my Garlic Ginger Beef Rice Bowls. Snap peas, shredded carrots, or sliced bell pepper can go in with the broccoli, too.

Ground Beef and Broccoli Noodles

Ground beef and broccoli noodles take the flavors of the takeout classic and make them cheaper and faster, with crusty browned beef, broccoli cooked in the noodle water, and a quick garlic ginger sauce. Dinner is ready in about 30 minutes with one pot and one pan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Ingredients Method Notes

Ingredients

  

• 8 ounces dried lo mein noodles spaghetti or linguine works too
• 1 large head broccoli cut into small florets (about 4 cups, 12 ounces)
• 1 pound ground beef 85/15
• 1 tablespoon neutral oil like avocado or canola
• 4 cloves garlic minced
• 1 tablespoon ginger freshly grated
• 4 green onions whites and greens sliced separately
• 1/3 cup low-sodium soy sauce or tamari for gluten-free
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar packed
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/2 cup low-sodium beef broth or water
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon sesame seeds for serving

Method

 

1. Bring a large pot of water to a boil. While it heats, whisk the soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, broth, sesame oil, and red pepper flakes in a small bowl or measuring cup. Set it near the stove.
2. Cook the noodles according to the package. During the last 90 seconds, drop the broccoli florets into the same pot. Drain everything together in a colander and give it a quick rinse with warm water so the noodles don't clump.
3. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the ground beef and press it into one flat layer with a spatula.
4. Leave it alone for 3 to 4 minutes, until a dark brown crust forms on the bottom. Then break it into bite-size crumbles and cook another 3 to 4 minutes, until no pink remains and it reaches 160°F.
5. If there's more than about a tablespoon of fat in the pan, spoon some off. A little stays for flavor.
6. Push the beef to one side. Add the garlic, ginger, and white parts of the green onions to the open spot and stir for 30 seconds, just until fragrant. Don't let the garlic brown.
7. Whisk the sauce again (the cornstarch settles fast) and pour it in. Let it bubble for 1 to 2 minutes, stirring, until it turns glossy and thick enough to coat a spoon.
8. Add the drained noodles and broccoli. Toss with tongs for about a minute, until every strand is coated and the broccoli is hot.
9. Taste. Add a splash of soy sauce for more salt or a squeeze of lime if it needs brightness. Top with the green onion tops and sesame seeds.

Notes

Cut the broccoli into about 1-inch florets so they cook through in 90 seconds. Rinse the noodles with warm water so they don't clump. Let the beef sit undisturbed to build a crust before breaking it up. 85/15 beef is best; leaner browns less, fattier needs more draining. If the sauce gets too thick, loosen it with a few tablespoons of water. For gluten-free, use rice noodles (steam the broccoli separately), tamari, and gluten-free oyster sauce. Ground turkey (plus an extra teaspoon of oil) or ground pork can replace the beef. Frozen broccoli can go straight into the skillet after the beef browns for 3 to 4 minutes. Hoisin can replace oyster sauce; cut the brown sugar in half. The sauce can be whisked and the broccoli cut up to two days ahead. Refrigerate leftovers in an airtight container for 3 to 4 days and reheat in a skillet with 2 to 3 tablespoons of water or broth. Not recommended for freezing.

FAQs

Can I use frozen broccoli?

Yes. Skip the noodle pot and add the frozen florets straight to the skillet after the beef browns. Cook them 3 to 4 minutes, until hot and any water has cooked off, before adding the sauce. They’ll be softer than fresh, but still good.

What can I use instead of oyster sauce?

Hoisin works and makes the sauce a little sweeter, so cut the brown sugar in half. You can also leave it out and add an extra tablespoon of soy sauce plus a teaspoon of brown sugar. The sauce will be thinner and less rich, but still tasty.

Can I make this ahead?

Partly. Whisk the sauce and cut the broccoli up to two days ahead and keep them in the fridge. Cook the beef and noodles fresh, since that part only takes 20 minutes and tastes best right away.

Conclusion

Keep a pound of ground beef, a head of broccoli, and a box of noodles around, and you’ll have a solid dinner covered any night the plan falls apart. Brown the beef properly, cut the broccoli small, and taste before you serve. Then let everyone add their own chili crisp.