Sweet and Spicy Gochujang Ground Beef and Broccoli

I remember the first time I had a classic beef and broccoli from a takeout container. It was one of those busy weeknights when my mom threw in the towel on cooking, and the little white boxes felt like a treasure chest. It was good, comforting even, but as I got older and started playing around in my own kitchen, I found myself wanting more from it. The sauce was often too sweet, too one-note, and the broccoli was usually a bit sad and soggy.

For years, I tinkered with my own versions, trying to capture that comforting feeling but elevate it into something truly memorable. I wanted a Ground Beef and Broccoli that had depth, a little bit of a kick, and broccoli that was perfectly crisp-tender, not steamed into submission.

The breakthrough came from a little tub of Korean chili paste I picked up on a whim, gochujang. It sat in my fridge for a week before I had the idea to whisk it into my sauce. The result was electric. It added this incredible savory, slightly sweet, and gently spicy complexity that the old recipes were missing. My version roasts the broccoli for the perfect texture and smothers everything in this rich, unforgettable gochujang glaze. This isn’t just takeout at home, y’all. It’s a weeknight dinner that feels like a special occasion.

Skip to My Special Recipe!

Why This Ground Beef and Broccoli Recipe Works

There’s a reason Ground Beef and Broccoli is a staple in so many households and on takeout menus across the country. It’s the perfect marriage of savory protein, fresh vegetables, and a rich sauce, all served over fluffy rice. It hits all the right notes for a satisfying, quick, and relatively wholesome meal. The classic version typically relies on a simple brown sauce made from soy sauce, beef broth, a little sugar, and ginger. It’s familiar and comforting.

But comfort can sometimes border on boring. That’s where my special twist comes in and truly makes this recipe shine. The secret weapon is gochujang, a fermented Korean chili paste. This isn’t just about adding heat. Gochujang brings an incredible depth of flavor that is savory, a little bit sweet, and has a wonderful umami richness that you just can’t get from soy sauce alone. It completely transforms the sauce from a simple brown glaze into something complex and deeply flavorful.

Another key technique that sets this recipe apart is roasting the broccoli instead of steaming or stir-frying it with the beef. When you roast broccoli at a high temperature, the edges get beautifully browned and slightly crispy, and the flavor intensifies. This method prevents the dreaded mushy broccoli problem and adds a fantastic textural contrast to the tender, saucy ground beef. The combination of that rich, spicy-sweet gochujang sauce and the perfectly roasted broccoli makes this dish a guaranteed winner.

This recipe works because it takes a beloved classic and elevates it with smart techniques and one powerhouse ingredient. It’s still quick enough for a weeknight, but the flavor is so much more exciting and impressive. It will make you rethink ever ordering takeout again.

Ingredients for Ground Beef and Broccoli

The beauty of this recipe is its simplicity and reliance on a few key ingredients to create a truly spectacular dish. While the list might look standard at first glance, the combination and a few special touches are what make it sing. Here’s what you’ll need to have on hand.

The star of the show, my secret weapon, is the gochujang. This Korean chili paste is the heart of our “twist” sauce. It’s a thick, deep red paste made from chili powder, glutinous rice, fermented soybeans, and salt. Don’t be too intimidated by the “chili” part. While it does have a kick, its flavor is more complex than just pure heat. It’s deeply savory, slightly sweet, and adds an unmatched umami flavor. You can find it in most grocery stores now, typically in the international aisle.

For the beef, I always recommend a lean ground beef, like 90/10. This ratio has enough fat to provide flavor but not so much that you end up with a greasy sauce. You’ll still drain the excess fat, ensuring the final dish is rich but not heavy. And please, use fresh aromatics. Freshly grated ginger and minced garlic provide a vibrant, pungent base that powdered versions just can’t replicate. The little bit of extra prep is more than worth it for the final flavor.

• For the Gochujang-Glazed Broccoli:
  • 1 large head of broccoli (about 1 lb.), cut into bite-sized florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon gochugaru (Korean chili flakes), optional for extra heat
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Saucy Ground Beef:
  • 1 lb. lean ground beef (90/10)
  • 1 tablespoon sesame oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• For the Gochujang Twist Sauce:
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
• For Garnish (Optional):
  • Toasted sesame seeds
  • Thinly sliced green onions

Step-by-Step Instructions For Making Ground Beef and Broccoli

Making this incredible Ground Beef and Broccoli is easier than you might think. We’ll tackle it in a few simple stages: roasting the broccoli, browning the beef, and then bringing it all together with that magical sauce. Just follow along, and you’ll have a restaurant-quality meal on your table in no time.

Step 1: Roast the Broccoli

First things first, preheat your oven to a nice and hot 425°F. This high heat is crucial for getting that perfect roast on our broccoli. While it’s heating up, toss your broccoli florets on a large baking sheet. Drizzle them with olive oil, a sprinkle of salt and pepper, and the gochugaru if you like a little extra warmth. Use your hands to make sure every floret is lightly coated. Spread them in a single, even layer. Don’t overcrowd the pan, or the broccoli will steam instead of roast. Pop it in the oven for 15 to 20 minutes. You’re looking for tender stems and nicely browned, slightly crispy edges.

Step 2: Prepare the Gochujang Twist Sauce

While that broccoli is getting happy in the oven, let’s mix up our show-stopping sauce. In a small bowl, combine the low-sodium soy sauce, gochujang, maple syrup, and rice vinegar. The cornstarch is our thickener, so sprinkle that in and whisk everything together until it’s completely smooth and there are no lumps. It should look like a rich, glossy, deep red sauce. Set it aside for now, we’ll need it soon.

Step 3: Cook the Ground Beef and Aromatics

Place a large skillet or a wok over medium-high heat and add the sesame oil. Once it shimmers, add your finely chopped yellow onion and cook, stirring occasionally, for a couple of minutes until it starts to soften. Now, add the ground beef. Use a wooden spoon or spatula to break it up into small crumbles as it cooks. Continue cooking until the beef is fully browned, which should take about 5 to 7 minutes. Carefully drain off any excess grease from the skillet. Stir in the minced garlic and grated ginger, and cook for just one more minute until you can smell their wonderful aroma.

Step 4: Simmer the Sauce

It’s time for the magic. Pour your prepared Gochujang Twist Sauce all over the browned beef in the skillet. Stir everything together constantly as you bring the mixture to a simmer. You’ll see the sauce begin to bubble and thicken almost immediately thanks to the cornstarch. Let it cook for just a minute or two until it has thickened beautifully and is coating every single piece of ground beef in that glorious glaze.

Step 5: Combine and Serve

By now, your broccoli should be perfectly roasted. Carefully remove the baking sheet from the oven and add the hot broccoli directly to the skillet with the saucy beef. Use your spoon to gently toss everything together until the broccoli is coated in the sauce. Be gentle, you don’t want to break up those lovely florets. And that’s it! Serve it up hot, right away, for the best taste and texture.

How To Serve Ground Beef and Broccoli

Once your masterpiece is complete, the final step is plating it in a way that’s both delicious and satisfying. The classic and perhaps most perfect pairing for this Ground Beef and Broccoli is a bed of fluffy, steaming white rice. Jasmine or a short-grain sushi rice works beautifully, as they do a fantastic job of soaking up every last bit of that incredible gochujang sauce. It’s a simple, comforting base that lets the main dish truly shine.

But don’t feel limited to just plain rice. There are so many wonderful ways to serve this dish to suit your taste or what you happen to have in your pantry. A thoughtful garnish can also add a final pop of color, texture, and flavor. Toasted sesame seeds and thinly sliced green onions are my go-to additions. They add a nutty crunch and a fresh, mild oniony bite that cuts through the richness of the sauce.

Here are a few of my favorite ways to serve it up:

• Over Different Grains: Swap the white rice for nutty brown rice, fluffy quinoa, or even hearty farro for a boost in fiber and a different textural experience.
• With Noodles: This dish is absolutely heavenly served over a bowl of chewy udon noodles, ramen noodles, or even simple lo mein. The saucy beef coats the noodles perfectly.
• In Lettuce Cups: For a fantastic low-carb and gluten-free option, spoon the ground beef and broccoli mixture into crisp lettuce cups. Butter lettuce or iceberg lettuce works great for this.
• As a “Bowl”: Create a customized bowl by starting with your grain of choice and adding other toppings like shredded carrots, edamame, or a sprinkle of kimchi for an extra funky, fermented kick.

No matter how you choose to serve it, this Ground Beef and Broccoli is a complete meal in itself. It’s hearty, flavorful, and packed with protein and veggies, making it a perfect weeknight dinner that the whole family will ask for again and again.

How To Store & Reuse Ground Beef and Broccoli Leftovers

One of the best things about this recipe is that the leftovers are just as delicious the next day, if not even more so. The flavors have a chance to meld together even further overnight, making for a truly spectacular lunch. Storing it correctly is key to preserving its texture and taste, so you can enjoy it again without disappointment. The most important thing is to let the dish cool down to room temperature before you pack it away. Putting hot food directly into the fridge can create condensation, which can make the broccoli a bit soggy.

Once cooled, transfer the Ground Beef and Broccoli to an airtight container. This will keep it fresh and prevent any sauce from leaking out. It will last beautifully in the refrigerator for up to 3 to 4 days, making it perfect for meal prepping. When you’re ready to reheat, you can simply microwave it in a covered, microwave-safe dish until heated through, stirring halfway. For the best texture, I prefer reheating it in a skillet over medium-low heat with a splash of water or beef broth to help loosen the sauce.

Don’t be afraid to get creative with your leftovers either. There are so many fun ways to transform them into a whole new meal.

• Make Fried Rice: Chop up the leftover beef and broccoli and toss it into a hot wok with day-old rice, some scrambled egg, and a dash more soy sauce for a quick and delicious fried rice.
• Create a Quesadilla: Spoon the leftovers onto a tortilla, sprinkle with some cheese like Monterey Jack, fold it over, and pan-fry until golden and crispy. It’s an amazing fusion of flavors.
• Stuff a Baked Potato: A hot baked potato topped with a generous portion of the saucy beef and broccoli mixture is pure comfort food. Add a dollop of sour cream or Greek yogurt for a creamy finish.

You can also freeze the leftovers for longer storage. Place the cooled mixture in a freezer-safe bag or container, pressing out as much air as possible. It will keep well in the freezer for up to 2 months. Just thaw it overnight in the refrigerator before reheating as desired.

Substitutions & Variations For Ground Beef and Broccoli

I always say a good recipe is like a good road map. It shows you the best way to get there, but there are always little detours you can take to make the journey your own. This Ground Beef and Broccoli recipe is incredibly versatile and easy to adapt based on your dietary needs, preferences, or simply what you have on hand in your kitchen. So feel free to experiment and find the combination that you love the most.

The most obvious swap is the protein. If you’re not a fan of ground beef or want something a little lighter, this recipe works wonderfully with ground chicken or ground turkey. Ground pork is also a delicious option that adds a slightly different richness. For a vegetarian version, you could use plant-based ground “meat” crumbles or even crumbled firm tofu or tempeh. Just be sure to press the tofu well to remove excess water before cooking.

The vegetables are also easy to change up. While broccoli is the classic choice, almost any sturdy vegetable that can stand up to roasting will work here. Think about what you have in your crisper drawer. These are some of my favorite variations:

• Different Veggies: Try swapping the broccoli for cauliflower florets, sliced bell peppers and onions, green beans, or even sliced zucchini. Adjust roasting times as needed for different vegetables.
• Make it Spicier (or Milder): If you love heat, add a little extra gochujang or gochugaru. You can even add a swirl of sriracha at the end. To make it milder, reduce the amount of gochujang and perhaps add a teaspoon of honey to balance the flavors.
• Dietary Adjustments: For a gluten-free version, simply substitute the soy sauce with tamari or coconut aminos. For a soy-free option, use coconut aminos exclusively. The maple syrup can also be swapped for honey or brown sugar if that’s what you prefer.
• Add Some Crunch: For extra texture, try sprinkling some chopped peanuts or cashews over the finished dish along with the sesame seeds.

The core of this recipe is the fantastic gochujang sauce and the technique of roasting the vegetables separately. As long as you stick to those two principles, you can play around with the other components and create a dish that is perfectly tailored to your family’s tastes.

5 FAQs About Ground Beef and Broccoli

Here are some straightforward answers to the most common questions I receive about this Ground Beef and Broccoli recipe.

What is gochujang and where can I find it for this Ground Beef and Broccoli recipe?

Gochujang is a fundamental ingredient in Korean cooking, and it’s the absolute star of this recipe. It’s a fermented chili paste that has a wonderfully complex flavor profile. It’s savory, a little bit sweet, and carries a gentle, lingering heat that’s more about depth than pure fire. It’s made from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process is what gives it that incredible umami punch that you just can’t replicate with other hot sauces.

Years ago, you might have had to go to a specialty Asian market to find it, but thankfully, that’s not the case anymore. You can now find gochujang in most major supermarkets, usually in the international or Asian foods aisle. It comes in a tub or a squeeze bottle. Look for brands like CJ Haechandle or Chung Jung One. Once you have it, it will keep for a very long time in your refrigerator, and I promise you’ll find yourself reaching for it to add a little something special to everything from marinades to soups.

Is this Ground Beef and Broccoli recipe very spicy?

That’s a great question, and the answer is that you can completely control the spice level. The heat in this dish comes primarily from the gochujang. Different brands of gochujang have slightly different heat levels, but generally, it provides more of a warm, flavorful heat rather than a scorching, five-alarm fire kind of spice. In the quantity used in this recipe, I would describe the final dish as having a mild to medium warmth. It’s noticeable and adds excitement, but it shouldn’t be overwhelming for most people.

If you or your family are sensitive to spice, you can easily dial it back. Start with just 1.5 or 2 tablespoons of gochujang instead of the full 3. The dish will still have that wonderful savory, fermented flavor, just with less of a kick. On the flip side, if you’re a true spice lover, feel free to add a little more gochujang or sprinkle in extra gochugaru (Korean chili flakes) with the broccoli. You can even add a drizzle of sriracha at the end for an extra fiery finish.

Why roast the broccoli instead of just stir-frying it for this Ground Beef and Broccoli?

This is my favorite technique and the one that I think truly elevates this dish. So many beef and broccoli recipes have you either steam the broccoli or toss it raw into the skillet with the beef. The problem with those methods is that the broccoli often steams in the sauce, resulting in a soft, sometimes even mushy, texture. It loses its bite and its vibrant green color.

By roasting the broccoli separately at a high temperature, we achieve two things. First, the dry heat of the oven helps to cook the broccoli perfectly while allowing some of the moisture to evaporate. This concentrates its natural flavor. Second, the edges of the florets get beautifully caramelized and slightly crispy. This textural contrast between the crisp-tender broccoli and the soft, saucy beef is what makes every bite so interesting and delicious. It takes a few extra minutes, but the payoff in flavor and texture is absolutely immense. I promise, once you try it this way, you’ll never go back to soggy stir-fried broccoli again.

Can I make this Ground Beef and Broccoli recipe ahead of time?

Absolutely! This recipe is fantastic for meal prep or for getting a head start on a busy weeknight dinner. You have a couple of options. You can prep the components ahead of time by chopping your onion, mincing the garlic and ginger, and cutting the broccoli into florets. You can also whisk together the Gochujang Twist Sauce and store it in a sealed jar in the refrigerator for up to a week. With all the components ready to go, the final cooking process will take you less than 15 minutes.

Alternatively, you can cook the entire dish ahead of time. As I mentioned in the storage section, the leftovers are incredible. Just prepare the recipe as written, allow it to cool completely, and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat it gently in a skillet or in the microwave. The broccoli will soften slightly upon reheating, but the flavor will be even more developed.

How can I make this Ground Beef and Broccoli recipe gluten-free?

Making this recipe gluten-free is incredibly simple, which is great news for anyone with a gluten sensitivity or celiac disease. The only ingredient in the original recipe that contains gluten is the soy sauce. Soy sauce is traditionally brewed with wheat, which is what you need to avoid.

To make the dish gluten-free, all you need to do is swap the low-sodium soy sauce for a gluten-free alternative. The two best options are tamari or coconut aminos. Tamari is a Japanese sauce that is very similar to soy sauce but is typically brewed without wheat. It has a rich, deep flavor that is a perfect substitute. Coconut aminos are made from fermented coconut sap and are a fantastic soy-free and gluten-free option. They are slightly sweeter than soy sauce, so you may want to taste the sauce before adding all the maple syrup. Just make a one-for-one substitution, and the rest of the recipe remains exactly the same. Also, be sure to double-check your brand of gochujang, as some can contain small amounts of wheat, but most are gluten-free.

Try These Recipes Next

If you enjoyed this flavorful twist on a classic, you’ll love some of the other hearty and delicious recipes I have here on the blog.

• Easy Ground Beef Recipes: A fantastic collection of my go-to ground beef dinners for when you need inspiration for that pound of beef in your fridge.
• The Perfect Ground Beef Casserole: Pure comfort in a baking dish. This recipe is cheesy, hearty, and an absolute crowd-pleaser for a family dinner.
• Broccoli Casserole with Buttery Crumb Topping: If you loved the broccoli in this dish, you have to try this creamy, dreamy casserole topped with the most irresistible buttery crackers.

I hope you find a new favorite to add to your meal rotation!