Broccoli Slaw Recipes Stir Fry Ground Beef: The 15-Minute Power Meal You’ll Make on Repeat

You’ve got 20 minutes, a hungry crew, and maybe two brain cells left after work. Perfect. This broccoli slaw recipes stir fry ground beef combo turns a bag of slaw and a pound of beef into a legit high-protein, high-flavor dinner that tastes like takeout but costs less than your coffee order.

It’s weeknight fuel with weekend-level flavor. Big flavor, tiny effort, and zero judgment if you eat it straight from the pan. Let’s build your new go-to.

What Makes This Recipe So Good

• Ridiculously fast: From pan to plate in 15–20 minutes.No chopping marathons or culinary degrees required.
• High-protein, low-fuss: Ground beef brings serious protein while broccoli slaw adds crunch, fiber, and color with zero prep.
• Saucy but smart: The simple sauce hits salty, sweet, tangy, and umami. It’s customizable and doesn’t require a specialty store run.
• Budget-friendly: Beef + bagged slaw + pantry staples = max value. Your wallet will clap.
• Flexible: Works with any ground meat, any heat level, and any noodle or rice situation.It’s a template, not a trap.

Ingredients

• 1 lb ground beef (80–90% lean)
• 1 tbsp neutral oil (avocado, canola, or light olive oil)
• 12–14 oz bag broccoli slaw (shredded broccoli stems with carrots and cabbage)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger in a pinch)
• 3 green onions, sliced (white and green parts separated)
• 1 small bell pepper, thinly sliced (optional, for color and sweetness)
• 1–2 tsp toasted sesame oil
• 2 tsp cornstarch (optional, for a thicker sauce)

Sauce

• 1/4 cup low-sodium soy sauce or tamari
• 1–2 tbsp rice vinegar (start with 1 and adjust)
• 1–2 tbsp honey or brown sugar (to taste)
• 1–2 tsp sriracha or chili-garlic sauce (adjust heat to your preference)
• 1/4 cup beef or chicken broth (or water)

For serving (optional but excellent)

• Cooked rice, cauliflower rice, or quick noodles
• Sesame seeds, extra green onions, lime wedges

The Method – Instructions

1. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sriracha, and broth. If you like a glossy, clingy finish, whisk the cornstarch into the sauce now.
2. Heat the pan: Set a large skillet or wok over medium-high heat. Add oil and swirl until shimmering.
3. Brown the beef: Add ground beef and break it up.Cook 4–6 minutes until well-browned with some crispy bits. Season lightly with salt and pepper. Push to one side of the pan.
4. Aromatics time: To the empty side, add garlic, ginger, and the white parts of the green onions.Stir 30–45 seconds until fragrant. Don’t burn it—bitter garlic is a tragedy.
5. Add veg: Toss in broccoli slaw and bell pepper (if using). Stir-fry 3–4 minutes until just tender but still crisp.You want crunch, not mush.
6. Combine and sauce: Mix beef back through the veggies. Pour in the sauce and stir constantly 1–2 minutes until it thickens slightly and coats everything.
7. Finish: Kill the heat. Drizzle sesame oil and toss.Taste and adjust—more vinegar for tang, more honey for sweet, a splash of soy if you need salt.
8. Serve: Top with green onion greens and sesame seeds. Serve over rice, noodles, or keep it low-carb with cauliflower rice. Squeeze a little lime if you’re feeling fancy.

Storage Tips

• Fridge: Store in an airtight container up to 4 days.Reheats like a champ.
• Freezer: Freeze up to 2 months. Thaw in the fridge overnight and reheat in a skillet to revive texture.
• Meal prep: Portion into containers with rice on the side to keep the rice from soaking up sauce. Add a splash of water when reheating to loosen.

Why This is Good for You

• Protein power: Ground beef delivers essential amino acids for muscle repair and satiety.Translation: you’ll be full and not rummaging for snacks at 10 p.m.
• Cruciferous boost: Broccoli slaw brings fiber, vitamin C, vitamin K, and antioxidants. It’s like a multivitamin with crunch.
• Balanced macros: Protein + fiber + smart fats (sesame oil) + moderate carbs from rice/noodles equals steady energy, not a food coma.
• Sodium-savvy: Using low-sodium soy and controlling sauce volume keeps things flavorful without the salt bomb. FYI, taste first before adding more.

Pitfalls to Watch Out For

• Overcrowding the pan: If your skillet is small, cook the beef in batches.Steaming = sad, gray meat. Browning = flavor.
• Overcooking the slaw: The veggies go from crisp-tender to limp quickly. Pull them while they still have bite.
• Skipping the acid: The vinegar wakes up the entire dish.Without it, the flavor falls flat. Don’t be that person.
• Too much sesame oil: It’s a finishing oil, not a frying oil. A little is aromatic; a lot is bitter.
• Heavy hand with salt: Soy is salty.Season the beef lightly and let the sauce do the heavy lifting.

Variations You Can Try

• Lower-carb keto-ish: Use 85–90% lean beef, skip the honey, sub liquid stevia or allulose, and serve over cauliflower rice.
• Spicy Korean vibes: Swap honey for gochujang and add a splash of sesame seeds and kimchi on top. Boom.
• Thai-leaning: Add fish sauce, fresh basil, and a squeeze of lime. Optional: thinly sliced red chili for heat.
• Teriyaki twist: Use teriyaki sauce instead of the base sauce, cut back on added sweetener, and add pineapple tidbits (yes, it slaps).
• Different proteins: Ground turkey, chicken, pork, or crumbled firm tofu all work.Adjust cook time and seasoning accordingly.
• Noodle night: Toss with cooked ramen, rice noodles, or udon. Reserve some extra sauce to coat the noodles at the end.
• Veg boost: Add mushrooms, snap peas, or shredded kale. More color, more texture, more nutrients—zero downside.

FAQ

Can I use frozen broccoli slaw?

Yes, but thaw it first and pat dry.

Frozen slaw can release water and steam the stir-fry, so cook it hot and fast and don’t overcrowd the pan.

What fat percentage of ground beef works best?

Eighty-five percent lean is the sweet spot for flavor and moisture. If you use 80%, drain excess fat before adding the sauce. With 93% or leaner, add a teaspoon more oil.

How do I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce and check labels on sriracha and broth.

Serve with rice or rice noodles for a fully gluten-free meal.

Can I make it ahead?

Totally. Cook as directed and store the sauce separately if you want the crispest reheat. Reheat in a hot skillet 2–3 minutes and add a splash of water to loosen.

What if I don’t have ginger?

Use 1/2 teaspoon ground ginger or skip it and add a bit more garlic plus a squeeze of lime.

Different vibe, still delicious.

Is there a way to make it less spicy for kids?

Skip the sriracha in the sauce and offer it at the table. You can also add a little extra honey to keep the flavors friendly without turning it into dessert.

Can I add eggs like fried rice?

Yes. Scramble 2 eggs in a little oil before cooking the beef, set aside, then fold them back in at the end.

Extra protein, extra texture—no complaints.

Wrapping Up

This broccoli slaw recipes stir fry ground beef is the low-effort, high-reward dinner that keeps you out of the drive-thru and still feeds you like a champ. It’s fast, flexible, and ridiculously tasty—exactly what a weeknight needs. Keep the base formula, tweak the sauce and add-ins, and you’ve got an endless rotation.

Now go claim your 20-minute win—your future self (and your budget) will say thanks.