This Ground Beef and Broccoli with Mushrooms and Ginger is a flavorful skillet meal that is similar to beef and broccoli stir fry. In this case, the broccoli is lightly steamed rather than stir fried, and of course, this recipe uses ground beef rather than steak.
Fresh ginger adds a delicious flavor to the dish, and that’s saying something because I am not a big fan of ginger. I really love it in combination with the other ingredients, and while it is noticeable, it’s not overpowering.
You need a large skillet with a cover for this recipe (I use an electric skillet), but if you don’t have one, I bet you can steam the broccoli in a separate pot and then add it to the skillet.
Also, I love mushrooms, but they are optional. My husband does not like mushrooms, but he has gotten used to me adding them to meals, and when I make this dish he doesn’t even pick them out.
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 8 ounces mushrooms, sliced
- 2 Tablespoons olive oil
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup beef broth or water
- 1 large head broccoli cut in small florets (about 6 cups)
- In a large skillet, saute the onion and mushrooms in the olive oil until the onion softens.
- Add the ground beef, ginger, garlic, salt, and pepper. Break up the meat and stir until the beef is browned.
- Add the water and broccoli, cover and cook about 5 minutes until the broccoli is tender-crisp.
- Serve with rice if desired.
Shared at Allergy Free Wednesdays