Ground Beef & Broccoli Stir-Fry (Wagyu)

Cooking Guides

Ground Beef & Broccoli Stir-Fry (Wagyu) is a quick, weeknight favorite: tender broccoli and Jimmy P’s Ground Wagyu in a glossy ginger-garlic soy sauce. Serve over steamed white rice.

Ingredients

  • 1 cup water
  • 6 tablespoons lower-sodium soy sauce
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon cornstarch
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger (from 1-inch piece)
  • 2 teaspoons unseasoned rice vinegar
  • 3 tablespoons neutral oil (such as canola), divided
  • 12 ounces (about 5 1/4 cups) fresh broccoli florets
  • 1 pound Jimmy P’s Ground Wagyu
  • 1/2 teaspoon kosher salt
  • 2 teaspoons toasted sesame seeds (optional)
  • 2 green onions, thinly sliced (optional)
  • Steamed white rice, for serving

Make the Sauce

  1. In a medium bowl, whisk together the water, soy sauce, brown sugar, cornstarch, garlic, ginger, and rice vinegar until the sugar dissolves and no cornstarch lumps remain. Set aside.

Cook the Broccoli

  1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering.
  2. Add the broccoli florets and cook, stirring occasionally, until tender-crisp and lightly charred in spots, 6 to 7 minutes.
  3. Transfer broccoli to a large bowl; set aside.

Brown the Beef & Add the Sauce

  1. Reduce heat to medium and add the remaining 1 tablespoon oil to the skillet.
  2. Add the ground Wagyu and sprinkle with salt. Cook, breaking into crumbles, until browned, about 5 minutes.
  3. Whisk the sauce once more, then pour it into the skillet. Bring to a simmer and cook, stirring constantly, until slightly thickened and glossy, about 3 minutes.

Assemble & Serve

  1. Return the cooked broccoli to the skillet and toss until everything is evenly coated and the sauce clings to the meat and vegetables, about 3 minutes.
  2. Top with sesame seeds and green onions (if using). Serve hot over steamed white rice.

Tips

  • For extra sauce, add 1/4–1/3 cup water and 1 additional teaspoon cornstarch to the sauce mixture.
  • Want heat? Add 1/2–1 teaspoon red pepper flakes to the sauce.
  • Swap broccoli for broccolini or add sliced bell peppers for more veg.
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