4.6 from 66 votes
Ground Beef and Broccoli Skillet
This Ground Beef and Broccoli Skillet combines lean ground beef with tender steamed broccoli in a savory sauce made from coconut aminos, rice vinegar, and spices. The beef is browned separately before reintroducing the broccoli and adding a thickened sauce that coats the ingredients. Sesame seeds and sliced green onions finish the dish, adding a touch of crunch and freshness. Served over rice, it offers a balanced meal with protein and vegetables in one pan.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
219 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1/4 cup coconut aminos or low sodium soy sauce or tamari
- 1/2 cup water or low sodium beef broth
- 2 teaspoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch or arrowroot starch
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons extra virgin olive oil or avocado oil
- 2 cups broccoli florets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 pound ground beef lean
- green onion sliced, for garnish
- sesame seeds for garnish
- rice for serving
Instructions
- Whisk the coconut aminos, water, rice vinegar, cornstarch, garlic powder and ginger in a small bowl and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the broccoli and saute for 1 minute. Add 1/4 cup water to the pan, cover and cook for 3 to 4 minutes or until steamed. Remove the broccoli from the pan.
- Add the ground beef to the pan and season with salt and pepper. Use a wooden spoon to crumble the beef. Cook until browned, then drain any excess fat.
- Add the cooked broccoli back to the pan and pour in the sauce mixture. Stir for 1 to 2 minutes to allow the sauce to thicken.
- Remove from heat and garnish with green onions and sesame seeds.
Cup of Yum
Notes
- Leftover skillet can be refrigerated for up to 3 days in a sealed container and reheated before serving.
- For longer storage, freeze cooled dish in a freezer-safe container for up to 3 months; thaw and reheat thoroughly.
- Confirm all sauces are gluten-free if needed; coconut aminos and certain vinegars are good options.
- Substitute arrowroot starch for cornstarch to make it paleo-friendly.
- To reduce carbs further, swap broccoli with vegetables like bell peppers or green beans.
Nutrition Information
Calories
219kcal
(11%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
70mg
(23%)
Sodium
722mg
(30%)
Potassium
562mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
284IU
(6%)
Vitamin C
41mg
(46%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 219
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 722mg | 30% |
| Potassium | 562mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 41mg | 46% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.