Ground Beef Stir Fry

This Ground Beef Stir Fry is one of those go-to meals I reach for when time is tight but I still want something hearty, flavorful, and packed with veggies. It’s a perfect blend of savory and sweet, tossed together in a homemade stir fry sauce that’s better than anything from a bottle. With just 30 minutes from start to finish, this is the kind of recipe that fits right into my busiest weeknights.

Why You’ll Love This Recipe

I like this dish because it’s incredibly flexible, inexpensive, and family-approved. The combination of tender-crisp vegetables and seasoned ground beef is comforting and satisfying, and the sauce? It coats every bite with a glossy, slightly sticky glaze that keeps me coming back for more. There’s no need for takeout when I can whip up something this good at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:

• Ground beef (90% lean)
• Olive oil
• Sweet onion
• Mushrooms
• Red bell pepper
• Broccoli florets
• Carrots (matchstick cut)
• Salt & pepper
• Optional: sesame seeds and scallions for garnish

Sauce:

• Brown sugar
• Fresh ginger, grated
• Garlic, minced
• Hoisin sauce
• Soy sauce
• Apple cider vinegar (or rice vinegar)
• Beef broth (or water)
• Cornstarch

directions

1. I like to prep everything first—chop the veggies and whisk all the sauce ingredients together in a bowl. It makes cooking a breeze.
2. In a large skillet over medium-high heat, I brown the ground beef until fully cooked, breaking it apart as it cooks (about 10 minutes). Then I drain the fat and transfer the meat to a plate.
3. I add olive oil to the same pan, toss in the onions, and sauté for about a minute. Then I stir in the mushrooms, bell pepper, broccoli, and carrots. These cook for about 3–4 minutes until they’re tender-crisp.
4. I return the beef to the skillet and pour in the sauce. Everything gets stirred together and simmered for a couple of minutes until the sauce thickens and coats all the ingredients.
5. I finish it off with a sprinkle of sesame seeds and chopped scallions before serving it hot over jasmine rice or noodles.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes.

Variations

• Veggie Swap: I sometimes use snap peas, baby corn, or water chestnuts. It’s a great way to clean out the fridge.
• Protein Options: Ground chicken, turkey, or pork all work just as well. I just add a bit more oil if they’re leaner.
• Spicy Kick: A dash of crushed red pepper or a squirt of sriracha really elevates the heat.
• Low Carb Option: I’ve served this over cauliflower rice for a lighter, lower-carb version. Still delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, I usually warm it on the stove over low heat until it’s hot.
Sometimes I skip the rice and turn leftovers into lettuce wraps for a lighter next-day lunch.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, I’ve done that in a pinch. They won’t be as crisp, but they still taste great. Just make sure to thaw and drain them first to avoid a watery stir fry.

What’s a good substitute for hoisin sauce?

Hoisin has a unique flavor, but if I don’t have any, I mix a little soy sauce, peanut butter, and a bit of honey as a rough substitute.

Is this recipe good for meal prep?

Definitely. I cook a big batch, portion it with rice in containers, and I’ve got lunches ready for the week.

How can I make this stir fry gluten-free?

I switch to tamari instead of soy sauce and double-check the hoisin brand to make sure it’s gluten-free.

What noodles work well with this?

I like to toss this with ramen, udon, or even rice noodles when I want something besides rice.

Conclusion

This Ground Beef Stir Fry is one of those simple, satisfying meals I keep in my regular dinner rotation. It’s loaded with veggies, comes together quickly, and hits all the right notes with its homemade savory-sweet sauce. Whether I serve it over rice, noodles, or in lettuce wraps, it always delivers on flavor—and it makes the best leftovers.

Print