Chunks of ground beef and florets of perfectly cooked broccoli come to life in this sassy, saucy combination of flavors. It’s spicy, sweet, and when spooned over aromatic jasmine rice, it could be the perfect dish.
Ground beef and broccoli with perfectly cooked jasmine rice is an easy weeknight dinner. (All photos credit: George Graham)
Sometimes culinary inspiration is found in the simplest of places. Recently, Roxanne and I scavenged through our pantry for ideas for an easy weeknight dinner that was light and filled with flavor. And when I grabbed a bag of Supreme brand jasmine rice, the light bulb went off. We both agreed: rice bowl tonight!
While this recipe has Asian flavors at the base, all of these ingredients are readily available at my local grocery. The combination of beef and broccoli is always a winner, and when layered with aromatic vegetables, spices, and other flavor enhancers, this dish is just begging for a mound of floral-scented jasmine rice.
Louisiana-based Supreme Rice makes delicious Jasmine rice.
Grown and milled by my friends at Supreme Rice from Acadia Parish along the western edge of the Acadiana region, Louisiana jasmine is hybrid rice similar in taste and fragrance to Asian jasmine with a nutty aroma (the smell alone will call your guests to the table). When cooked, it has a small-grain, textural quality perfect for this Beef and Broccoli recipe.
Get inspired tonight and make this easy Beef and Broccoli with Jasmine Rice.
- 2 cups broccoli florets
- 1 tablespoon vegetable oil
- 1 ½ pound (80/20) ground beef
- ¼ cup diced yellow onion
- ¼ cup diced red bell pepper
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugarcane molasses or honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- ¼ cup beef stock
- 1 teaspoon sesame seeds
- 4 cups cooked jasmine rice, such as Supreme
- In a pot of boiling water over high heat, add the broccoli. Lower the heat to a simmer and cook for 10 minutes until partially cooked. Remove and add to a bowl filled with ice water to stop the cooking and retain their color.
- In a heavy skillet with a tight-fitting lid over medium-high heat, add the oil. Add the beef, onion, and bell pepper. Cook until the meat is cooked through, 10 to 12 minutes. Turn off the heat.
- Add the soy sauce, Worcestershire, sesame oil, molasses, and vinegar. Season with ginger, white pepper, garlic powder, and Cajun seasoning. Add the beef stock. Stir to combine.
- Drain and pat dry the pre-cooked broccoli florets, removing any moisture, and add to the skillet. Stir to combine, cover the skillet, and set the heat to medium; simmer until the broccoli is warmed through, 3 to 5 minutes.
- Sprinkle with sesame seeds and serve over jasmine rice.
This Asian-inspired recipe will astound you with flavor.
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George,
This looks great. I will give it a try. Thanks for pushing the Supreme brand .
Hey Lon-
Great to hear from you, my friend. Supreme Rice is a favorite of mine and many of my readers. The jasmine rice works perfectly in this dish and many others. All the best.
Sounds delicious! I have recently discovered jasmine rice myself and can’t get enough of it! It adds a fresh taste to ordinary dishes. I enjoy sharing it with family and friends, winning them over to a more flavorful rice one bite at a time.
George, I have been creeping your website for too many years to think about. I live “North of 49” in the “Great White North” and I envy you every time you post a story. When you mention a town, a street, a diner, a supplier or source of LA food, I Google street view and reviews. For our bucket list, my wife Nan and I, would love a foodie tour of those delicious foods and places you promote and taunt us with week after week.
Will there ever be a George and Rox guided road trip tour of the best of the off the beaten track Acadie/Acadian/Cajun/Lousiana places and foods to eat?
We can’t get fresh crawdads, shrimp, or fish here like you do, I envy all of you Louisianians and Cajuns so much.
PS We vacationed in Prince Edward Island in the Evangeline (Acadian) area for 30 years. A few years ago for the Exposition Festival a number of Cajun musicians were invited to attend the festival. We attended the arena shows, but the real magic was later, after the shows. at the kitchen parties. Anyone of the musicians would strum an opening chord for some old song and every one with an instrument would join in as if they had played together for years. The night became incredible with the help of a little of Pepe’s shine.
Love you guys, keep up the amazing foods.
Hey Hank-
I love your comment, and I applaud your affection for Cajun culture. The food, the music, and the people are unique in countless ways. As for a foodie tour, we don’t do that, but there is a very knowledgeable lady based in Lafayette who does. Her name is Marie Ducote-Comeaux and she runs Cajun Food Tours. Click through and see her unique business. All the best!