Sweet Chili Beef and Broccoli Stir-Fry with Buttery Rice

Craving takeout but want something even faster and more flavorful? This sweet chili beef and broccoli stir-fry delivers all the savory-sweet satisfaction in just 20 minutes. Ground beef is browned with scallions, then simmered in a glossy blend of sweet chili sauce, soy glaze and ponzu. Tender broccoli adds a fresh crunch and everything is served over fluffy white rice stirred with butter.

It’s the perfect weeknight dinner when you need a quick, stress-free meal that tastes like it came from your favorite Asian restaurant. The sauce is rich, slightly spicy and perfectly balanced-and the whole dish comes together in one pan.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating white parts from green tops. Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, season with salt and pepper and cook undisturbed for 1 minute. Add 2 tablespoons water, cover and steam, stirring occasionally, until broccoli is tender and bright green, 3-4 minutes. Transfer to a plate and tent with foil. Wipe out the pan.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Add ground beef and season with pepper. Press into an even layer and cook undisturbed until browned on the bottom, about 3 minutes. Break up the meat and continue cooking until browned and cooked through, 1-3 minutes more. Drain excess grease.
4. While beef cooks, in a small bowl, whisk together sweet Thai chili sauce, sweet soy glaze and ponzu sauce.
5. Return broccoli to the pan with the beef. Pour the sauce over and toss until everything is well coated. Remove from heat. For extra richness, stir in 1 tablespoon butter (2 tablespoons for 4 servings). Fluff the cooked rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Divide rice among bowls, top with beef and broccoli and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use thinly sliced beef or tofu for a different texture.

Can I make this dish gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of sweet soy glaze and ensure your ponzu and chili sauce are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet, adding a splash of water to refresh the sauce.