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plate of broccoli beef

This weeknight-friendly Gingery Broccoli Beef stir-fry recipe came to me at the just-right time. Since last November we’ve been abuzz with houseguests. I took a four-month business course, and I started to teach cooking classes. And we’ve made the most of being able to travel again to see family. I can’t get enough of this gingery broccoli beef for four reasons, and think you might, too:

  • It uses pantry and freezer staples I love and almost always have around, like broccoli, fresh ginger, ground beef and soy sauce or coconut aminos.
  • It’s a 30-minute complete meal made in one pan, rice notwithstanding, perfect for busy days, lazy days, or any time fast, delicious nutrition is the aim.
  • It’s a season less dish, as appropriate in May as it is in November.
  • Our little household loves it. That’s all the reason I need to include this in our regular rotation.
plate of gingery broccoli beef stir-fry

How Recipes Evolve

It's not often one sees the straight line in how recipes evolve, but this one is a perfect example. I learned this gingery broccoli and beef recipe from my friend Mandy. Mandy added oven-roasted broccoli to Michelle at Unbound Wellness's Mongolian Ground Beef. In a step toward speed and energy efficiency I stir-fry the broccoli in the same pan as the beef. I cut the broccoli stems into thin coins, and slice the florets to have have flat edges that allow a similar caramelization as roasting. Triple score: this way it takes less time, uses less electricity, and has one less pan to wash. Taking a page from traditional stir-fries, I add the sauce directly to the pan with the browned beef and broccoli. The stir-fry method seems a little more like the Chinese beef and broccoli dishes I have always loved, just using the weeknight classic ground beef.

Mandy and I have each made our adaptations from Michelle's original yet the spirit remains the same.

half plate of broccoli beef stir-fry

Making Gingery Broccoli Beef Stir-Fry

Grass-fed beef is the way to go. Grass fed beef is lower in overall fat than grain fed beef. Not only that, grass-fed beef contains two to six times more Omega-3 fatty acids than feed-lot beef. and is packed with B vitamins, vitamins A, E, and other antioxidants compared to grain fed beef. Thinly-sliced sirloin would easily work.

Don't count this recipe out for vegans. I suspect that plant-based meat crumbles or crumbled and browned tofu would be a swell swap for the ground beef in this recipe. If you give either option a try, please let the rest of us know how it goes.

If low-carb is your jam, swap the rice for cauliflower rice like Mandy does. It serves four, so my sweetheart and I each have dinner and a grab-and-go lunch with very little effort.

Don't be shy with the ginger! I uses pieces that are longer than my thumb and about twice as wide. The three-step recipe is really straightforward: Start your pot of rice first, and in about 20 minutes you'll have tasty, simple weeknight meal.

half plate of broccoli beef stir-fry

Weeknight Gingery Broccoli Beef Stir-Fry

Course: Main Dish, Quick + Easy
Cuisine: Fusion
Season: All Season
Dietary: Dairy-Free, Gluten-Free
Preparation: Fast + Easy, One Pot/One Pan
0 minutes
Total Time: 20 minutes
Servings: 4
Author: Pam Spettel
Using ground beef in a classic broccoli beef stir-fry makes a fast, easy weeknight meal with amped up ginger for extra deliciousness.
Print Recipe

Ingredients

  • 1 lb. broccoli
  • 2 tsp. olive or avocado oil
  • 1 lb. lb. lean ground beef, grass fed preferred
  • 1 generous thumb fresh gingerroot, peeled
  • 4 cloves garlic, peeled
  • 4 large green onions, cut into 1" pieces
  • cup soy sauce
  • ¼ cup beef or vegetable broth, or water
  • 2 tsp. corn starch or arrowroot powder
  • 1 tsp. brown sugar
  • salt + pepper to taste

Instructions

  • Slice thick broccoli stems into thin coins. Cut thin stems and florets into 1" - 2" pieces. Heat the oil in a large skillet over medium high heat. When it begins to shimmer add the stems and cook for 3 to 4 minutes until they are beginning to brown in places but are still bright green. Add the remaining broccoli pieces and stir-fry until they are bright green and just beginning to soften but remain crisp. Remove to a plate.
  • Crumble the ground beef into the skillet and break into pieces with a wooden spoon. Cook over medium high heat until no pink remains. Use a microplane or other grater and grate the ginger and garlic into the meat. Add ¾ of the slices green onions and stir. Cook, stirring often, until the beef is well browned, about 10 minutes total for this step. Reduce the heat to medium and add the cooked broccoli back into the skillet.
  • In a small bowl, stir together the soy sauce, broth, sugar, and cornstarch until the sugar is completely dissolved. Add the soy mixture to the meat and broccoli, stirring until the sauce slightly thickens.
  • Serve over rice, and garnish with the remaining green onion slices.
Overhead image of serving dish full or golden pumpkin chicken sausage orecchiette.

Are you ready for a true confession?

I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen-- one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table.

How an Idea Becomes a Recipe

A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I'm asleep and when I'm awake-- all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together.

Step One

Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn't take a fortnight to make, and so on to trial number two.

Step Two

The second run is where I pay keen attention to quantities, timing, and cooking nuances you might want to know that will ensure success. Paper and pen are right next to me noting details as I work it through. At this stage I ask myself some hard questions: Is this really the kind of recipe you might want. Does this recipe create a solution for you? Will it delight you and your family and guests? Is it a thing you might really make at home? How can I instill confidence and cheerlead you through the steps?

Pumpkin + Homemade Chicken Sausage Orecchiette in a serving dish on table with table runner and napkins.
Pumpkin + Homemade Chicken Sausage Orecchiette

Step Three

When I agreed with my initial idea that you might really like this recipe, I moved on to a third Pumpkin + Chicken Sausage Pasta trial. Once again I prepare the recipe again from my notes, writing down any new thoughts or learnings that come. This is the step where I photograph the process using natural light and no filters-- no spin or tricks. Then off I go to write up the recipe in standard format for you.

Lastly and most importantly, I invite your feedback. If a recipe step is unclear, if there is something that you loved or that didn't go right, or if you have an idea that you tried that made it even better, I'm all ears! Please email me at pam@101milekitchen.com. I warmly welcome your comments on the post, too. Every time you leave a star rating on the recipe you help others find it through the Google maze. I value that, as well. In short, you are at the center of my work.

Making the Pumpkin + Homemade Chicken Sausage Pasta

Please don't let the idea of making sausage intimidate you. It is as fast and easy as adding a few herbs and spices to some purchased ground meat. Try it with ground pork or turkey if you prefer. I just happen to like the lightness of the chicken with this ample portion of pasta. Casings or fancy techniques are not called upon. This particular spice blend was borrowed from a recipe I wrote about years ago.

The sausage recipe is versatile. Roll it into meatballs. Brown it and use it on pizza, salad or in other pastas. Form it into patties to snuggle into a bun or next to your breakfast eggs.

Pumpkin puree is easy to do at home. Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch. Laugh along with me at my very first and awkward Facebook Live tutorial! However, feel free to use canned pumpkin puree if that works best for you. The recipe uses two cans of solid-pack pumpkin puree (just one if you want to cut the recipe in half.) Recipes that aren't scaled to use an entire can of something that will otherwise go to waste are simply annoying.

Wine Pairing with Pumpkin + Chicken Sausage Pasta

When you are looking for a wine-friendly autumn dish, Pumpkin + Homemade Chicken Sausage is it. A light Italian or Rhone red would be lovely, or any number of dry white wines. Award-winning Abacela Albarino 2020 from Oregon's Umpqua Valley is just lovely with the dish. You'll find this light and dry Albarino with no residual sugar and just 13% alcohol, to be a beautifully complimentary weight for this lighter pasta. Fresh fruit and floral aromas and a nice acidity bring the experience into graceful balance.

Other Pumpkin Recipes to Try This Fall

Savory Pumpkin Bread Pudding
Pumpkin Black Bean Soup Two Ways

serving dish full or golden pumpkin chicken sausage orecchiette

Pumpkin + Chicken Sausage Pasta

Course: Main Dish, Quick + Easy
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Nut-Free
Total Time: 45 minutes
Servings: 6
Little orecchiette ears cuddle bits of scratch-made chicken sausage and silky pumpkin sauce. Quick and easy, done in 45 minutes.
Print Recipe

Ingredients

Chicken Sausage Ingredients

  • 1 lb. ground chicken or ground turkey
  • tsp. dried oregano
  • tsp. fennel seeds
  • tsp. garlic powder
  • 1 to 1½ tsp. red pepper flake
  • 1 tsp. black pepper
  • ¾ tsp. salt
  • 2 Tbsp. olive oil

Pasta and Sauce Ingredients

  • 1 lb. orecchiette or other small pasta use gluten free pasta if you choose
  • 2 Tbsp. olive oil
  • 1 large shallot, minced
  • 3 cups pumpkin puree (two 15 oz. cans)
  • ½ cup dry white wine
  • 1 bunch curly or lacinato kale, large ribs removed, chopped into 1" pieces
  • salt + pepper to taste

Instructions

Make the Sausage

  • Crumble the ground chicken into a mixing bowl. In a small bowl, mix remaining herbs and spices. Sprinkly the herbs and spices over the ground chicken and drizzle with the olive oil. Rinse your hands in cold water and gently knead the spices into the ground chicken until thoroughly combined. Set aside.

Make the Pasta and Sauce

  • Put a large pot of generously salted water on to boil for the pasta. While the water comes to a boil, in a wide pan brown the sausage mixture in olive oil-- enough to cover the bottom of the pan. Stir frequently, breaking up the sausage into bite-sized bits. This should take 6-8 minutes. Remove cooked sausage and juices to a plate and set aside.
  • In the same wide pan heat another swirl of olive oil. Saute the minced shallot in the olive oil until tender and translucent, about 3 minutes. Add the pumpkin, white wine, and salt to taste. Stir together and heat until gently bubbling.
  • When the water is boiling, add the pasta and cook according to package directions. This may happen before or after the pumpkin mixture has come together.
  • When the pasta is cooked al dente (it will finish cooking in the sauce, so don't overcook it!) reserve 2 cups of the pasta cooking water and drain the pasta. (Don't forget this step, as it helps make a beautiful silky sauce!) Drain the pasta and return it to its cooking pot.
  • Add the chopped kale and cooked sausage and its juices back into the pan with the pumpkin mixture and stir in one cup of the pasta water. Scrape the sausage/pumpkin mixture into the cooked pasta and stir. Add enough more of the reserved pasta water to create a smooth, silky sauce that evenly coats the pasta. The pasta will continue to absorb the liquid, so be generous. Adjust salt and pepper. Serve in a large serving dish or in individual pasta bowls.

Notes

It is conceivable to garnish this dish with grated Parmesan or Romano cheese, however my cheese-loving husband says this is the "cheesiest pasta with no cheese" he's ever eaten! Omitting it makes the dish dairy-free. 
If you'd prefer, you can use store-bought hot Italian chicken sausage, but this is such an easy and delicious sausage recipe I do hope you'll give it a try. 
 

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Welcome!

Photo of 101-Mile Kitchen blog owner.

You’re in the right place!  I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.

Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.

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