This ground beef stir fry is the perfect balance of convenience and flavor. It uses simple, budget-friendly ingredients but delivers bold, satisfying results. You can customize it with any vegetables you have on hand, making it a great clean-out-the-fridge meal. Plus, it reheats well, making it excellent for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef garlic ginger onion bell peppers broccoli or snap peas carrots (optional) soy sauce hoisin sauce or oyster sauce sesame oil brown sugar (optional, for sweetness) cornstarch (to thicken sauce) water green onions (for garnish) cooked rice or noodles (for serving)
Directions
In a small bowl, mix soy sauce, hoisin or oyster sauce, brown sugar (if using), sesame oil, water, and cornstarch. Set aside.
Heat a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add chopped onion, garlic, and ginger to the pan. Sauté for 1–2 minutes until fragrant.
Stir in bell peppers, broccoli, and carrots. Cook for 4–5 minutes until vegetables are tender-crisp.
Pour the sauce into the pan and stir to coat everything evenly. Cook for 2–3 minutes until the sauce thickens.
Garnish with chopped green onions and serve hot over rice or noodles.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Spicy: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce.
Low-Carb: Serve over cauliflower rice or shredded cabbage instead of regular rice.
Gluten-Free: Use tamari or gluten-free soy sauce and check that all sauces are gluten-free.
Add Nuts: Stir in roasted cashews or peanuts for crunch.
Use Different Proteins: Substitute ground turkey, chicken, or plant-based ground meat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring between each, until heated through. You can freeze it for up to 2 months, though fresh vegetables may soften upon thawing.
FAQs
What kind of ground beef should I use?
Lean ground beef (85% to 90%) works best to reduce excess grease while keeping the dish flavorful.
Can I use frozen vegetables?
Yes, frozen stir-fry vegetable mixes work well. Add them directly to the pan and cook until heated through.
Is this recipe spicy?
Not by default. Add chili sauce or crushed red pepper if you want heat.
What’s the best rice to serve with this?
White rice, brown rice, jasmine rice, or even fried rice pair well.
Can I make this in advance?
Yes, it stores and reheats well, making it perfect for meal prep.
Can I skip the cornstarch?
You can, but the sauce may be thinner. Cornstarch helps create a glossy, clingy sauce.
What vegetables can I use?
Use what you have—zucchini, mushrooms, green beans, or cabbage are great options.
Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner alternative and works just as well.
How do I make it sweeter or tangier?
Adjust the hoisin or add a bit of rice vinegar or honey to taste.
Can I double the recipe?
Yes, just be sure your skillet or wok is large enough to avoid overcrowding.
Conclusion
Ground beef stir fry is a fast, flavorful, and flexible meal that fits perfectly into any weeknight rotation. With a savory sauce, colorful veggies, and hearty beef, it’s a wholesome dish that’s easy to love and even easier to customize. Serve it over rice or noodles, and enjoy a delicious dinner made in minutes.
Ground beef stir fry is a quick and flavorful one-pan meal made with tender ground beef, fresh vegetables, and a savory, slightly sweet sauce. It’s perfect for busy weeknights and can be served over rice or noodles for a satisfying dinner.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-Fried
Cuisine:Asian-Inspired
Ingredients
1 lb ground beef
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 small onion, chopped
1 bell pepper, sliced
1 cup broccoli florets or snap peas
1/2 cup sliced carrots (optional)
3 tbsp soy sauce
2 tbsp hoisin sauce or oyster sauce
1 tsp sesame oil
1 tsp brown sugar (optional)
1 tsp cornstarch
2 tbsp water
2 green onions, chopped (for garnish)
Cooked rice or noodles (for serving)
Instructions
In a small bowl, whisk together soy sauce, hoisin or oyster sauce, sesame oil, brown sugar (if using), water, and cornstarch. Set aside.
Heat a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add chopped onion, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Add bell peppers, broccoli, and carrots. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
Pour the sauce into the pan and stir well to coat all ingredients. Cook for 2–3 minutes until the sauce thickens and everything is well combined.
Remove from heat and garnish with chopped green onions.
Serve hot over cooked rice or noodles.
Notes
Add chili sauce or red pepper flakes for a spicy kick.Use tamari and gluten-free sauces for a gluten-free version.Substitute with ground turkey, chicken, or plant-based meat if preferred.Frozen vegetables can be used—no need to thaw first.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
