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spaghetti strands with fine cooked ground beef crumbles, bright green cooked broccoli florets and thin broccoli stem slices coated in a light brown sauce in a plain bowl, with no steak strips, sesame seeds or garnish
Rachel Kim

One Pot Beef and Broccoli Noodles

Ground beef keeps these noodles in one pot without the batch searing that thin steak usually needs, and its small crumbles work their way between the broccoli florets. Ginger and a measured soy sauce mixture give the broth direction before the noodles absorb it. Put the broccoli in after the spaghetti has softened. It needs a few minutes of steam, not the whole pasta cooking time, and its stems should still have a little resistance when the sauce is ready to coat everything.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 8 oz dry spaghetti broken in half
  • 3 cups small broccoli florets thick stems cut into thin slices
  • 3 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 2 1/2 cups low-sodium beef broth
  • 1/2 cup water reserved
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp cold water for slurry
  • 2 tsp toasted sesame oil

Method
 

  1. Brown beef in a 6-quart Dutch oven over medium-high heat for 7 minutes, breaking it into small crumbles and cooking it to 160°F. Drain excess fat.
  2. Stir in garlic and ginger for 30 seconds. Add broth, soy sauce and brown sugar and bring to a boil.
  3. Stir in broken spaghetti and simmer uncovered for 7 minutes, stirring often to separate the strands. Add reserved water in small amounts if the bottom becomes dry.
  4. Fold in broccoli, cover and cook over medium-low heat for 4 to 5 minutes until noodles are tender and broccoli is bright green and just tender.
  5. Mix cornstarch with the 1 tablespoon cold slurry water. Stir into the pot with rice vinegar and simmer uncovered for 1 minute until the sauce lightly coats the noodles.
  6. Remove from the heat and fold in sesame oil. Divide among 4 bowls and serve immediately.