Recipe: Beef and Broccoli Fried Rice

Recipe: Beef and Broccoli Fried Rice

(Image credit: Lauren Volo)

Tender stir-fried beef and broccoli in a savory sauce is a takeout favorite, especially spooned over a bowl of steamed rice. We've paired up this classic Chinese-American dish with another takeout staple, fried rice, resulting in a one-pan meal loaded with crisp-tender broccoli, savory ground beef, and fragrant, garlicky rice. It's a two-for-one dish that means you don't have to pick up the phone and order delivery for dinner.

(Image credit: Lauren Volo)

A Little Beef Goes a Long Way

Fried rice is a great dish to stretch just a little bit of meat or protein a long way. Ground beef, while not traditional in beef and broccoli, is economical, cooks quickly, and delivers crispy meaty flavor in every bite. Start cooking it with some small broccoli florets right in the same pan before moving onto the fried rice part.

Use the same pan to heat up the cold rice (buy precooked or frozen rice if you don't have any leftover rice in the refrigerator), scramble some eggs right in the side of the pan, and toss everything together with the cooked beef and broccoli. While you won't find this dish at your favorite Chinese restaurant, it'll still satisfy any craving for this iconic dish.

Beef and Broccoli Fried Rice

Serves 4 to 6

  • 2 tablespoons

    vegetable oil, divided

  • 8 ounces

    ground beef

  • 1

    medium broccoli crown (about 12 ounces), cut into bite-sized small florets (about 5 cups)

  • 2 cloves

    garlic, minced

  • 3 tablespoons

    tamari or soy sauce, divided

  • 4 cups

    cooked brown or white rice, chilled

  • 1/2 teaspoon

    Asian sesame oil

  • Freshly ground black or white pepper

  • 2

    large eggs, lightly beaten

  • Kosher salt

  • 3

    medium scallions, thinly sliced

Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the beef, break it up into small pieces with a wooden spoon, and cook until halfway cooked through, about 2 minutes. Add the broccoli, cover, and cook, stirring every minute or so, until the broccoli is crisp tender and the beef is cooked through, about 4 minutes total.

Add the garlic, drizzle in 1 tablespoon of the tamari or soy sauce, stir to combine, and cook for 1 minute. Transfer the mixture to a large bowl; set aside.

Add the remaining 1 tablespoon of oil to the pan over medium-high heat. Add the rice, remaining 2 tablespoons of tamari or soy sauce, and sesame oil. Season with pepper and cook, stirring occasionally, until the rice is heated through, about 4 minutes.

Push the rice to one half of the pan and add the beaten eggs to the other half. Season the eggs with salt and pepper, then stir occasionally with a rubber spatula until almost set, 1 to 2 minutes. Remove the pan from the heat, add the broccoli and beef, sprinkle with the scallions, and gently fold everything together with the rubber spatula, breaking up any large pieces of egg. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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