Ground Beef Stir Fry

This ground beef stir fry is a quick and flavorful weeknight dinner that comes together fast without sacrificing taste. It combines savory beef with crisp vegetables coated in a sticky sweet and tangy sauce. Perfect for those evenings when you want something wholesome, satisfying, and easy to throw together.

I first made this when I had little time after work and now it’s my go-to for a no-fuss dinner. My family loves how the sauce sticks to the meat and veggies making every bite delicious.

Ingredients

• Lean ground beef: one pound this keeps the dish hearty but not too greasy
• Olive oil: one tablespoon for sautéing the vegetables and adding depth
• Onion: half a medium cut into bite-size pieces adds sweetness and texture
• Cremini mushrooms: five ounces quartered they soak up the sauce beautifully
• Red bell pepper: one medium chopped for color and fresh crunch
• Broccoli florets: two cups cut small add fiber and bright green freshness
• Matchstick carrots: half a cup offer subtle sweetness and a bit of crunch
• Salt and pepper: to taste season to your liking
• Optional toppings: chopped scallions and sesame seeds bring extra flavor and a pretty finish
• Sauce ingredients include brown sugar: two tablespoons for sweetness
• Fresh ginger: one teaspoon grated adds a spicy warmth
• Garlic: two cloves minced for pungency
• Hoisin sauce: three tablespoons brings a complex sweet and salty note
• Soy sauce: two tablespoons adds essential saltiness
• Apple cider vinegar or rice vinegar: one teaspoon balances the sauce with acidity
• Beef broth or water: half a cup for moisture and to build the sauce
• Cornstarch: one tablespoon to thicken the sauce perfectly

Instructions

Sauté the Ground Beef:

Cook the ground beef in a large skillet over medium-high heat for about ten minutes until fully browned. Break it apart with your spoon as it cooks to get evenly sized pieces. Drain the excess fat to keep the stir fry from being greasy and transfer the meat to a bowl or plate.

Cook the Aromatics and Vegetables:

Add olive oil to the skillet and sauté the onion for about a minute until it becomes translucent and fragrant. Toss in the mushrooms, red bell pepper, broccoli florets, and matchstick carrots. Stir frequently and cook for three to four minutes until the vegetables are tender but still crisp.

Combine Meat and Sauce:

Return the cooked ground beef to the skillet with the vegetables. Pour in the pre-mixed sauce and let it bubble gently for a minute or two, stirring often to allow the sauce to thicken and coat everything evenly. Taste and adjust seasoning with salt and pepper if necessary.

Serve and Garnish:

Serve the stir fry hot over rice or noodles. Sprinkle with chopped scallions and sesame seeds if you like for an extra layer of flavor and texture.

My favorite part about this recipe is the sauce. The combination of hoisin and fresh ginger lifts the beef and veggies to a new level of flavor. One time my kids begged me to make this again after the first bite so it quickly became a family favorite that we make at least twice a month.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days for best freshness. When reheating, add a splash of water or broth to loosen the sauce if it thickened too much. This dish also freezes well but the texture of the vegetables might soften a bit more. Defrost in the fridge overnight before reheating gently on the stove.

Ingredient Substitutions

Ground turkey or chicken make lean alternatives if you prefer less fat. Swap the cremini mushrooms for button or shiitake mushrooms for different flavor notes. Use tamari or coconut aminos instead of soy sauce to make it gluten-free. Honey or maple syrup can replace brown sugar for a natural sweetener.

Serving Suggestions

Serve over steamed jasmine or basmati rice to soak up every bit of the delicious sauce. You can also enjoy it tossed with cooked noodles like rice noodles or egg noodles. Add a side of steamed dumplings or a simple cucumber salad to complete the meal when hosting friends or family.

Seasonal Adaptations

In winter swap fresh bell pepper and broccoli with frozen peas and spinach for a nutrient boost. Summer calls for adding in snap peas or thinly sliced zucchini for extra freshness. Adjust cooking time slightly to keep vegetables crisp just how you like them.

This recipe balances speed and flavor perfectly making it a reliable weeknight dinner choice.

FAQs about Recipes

→ What cut of beef works best for this stir fry?

Lean ground beef is ideal as it cooks quickly and absorbs the sauce flavors well without excess fat.

→ Can I substitute the vegetables used in this dish?

Yes, feel free to swap in vegetables like snap peas, zucchini, or baby corn to suit your taste or seasonality.

→ How do I prevent the vegetables from becoming soggy?

Cook the vegetables over medium-high heat just until tender-crisp, stirring often to retain their texture and color.

→ What is the best way to thicken the sauce?

Mixing cornstarch with a bit of beef broth or water before adding helps the sauce thicken quickly when heated.

→ Can this dish be served with alternatives to rice?

Absolutely, it pairs well with noodles, cauliflower rice, or even quinoa for a different twist.