Easy Ground Beef Stir Fry

This is the kind of weeknight magic that makes you feel like you have your life together, even if your sink is full and you’re eating over the counter. Easy Ground Beef Stir Fry is a 20-ish minute pan situation with juicy beef, crunchy veggies, and a glossy, garlicky sauce that coats everything without being gloppy. It’s customizable, it’s cheap, and it somehow tastes like takeout and home-cooked comfort at the same time.

My husband inhaled a full bowl of this standing in the kitchen the first time I made it—no plate, just a fork and audacity. The kids do that thing where they pick out the peppers but then sneak the beef and snap peas, and I call that a win. This one slid into our weeknight rotation fast, mostly because I can make the sauce from muscle memory and toss in whatever “nearly sad” veggies are left in the crisper. I’ve even cracked an egg into the pan at the end and called it breakfast-for-dinner. Chaos, but cute chaos.

Why You’ll Love This Easy Ground Beef Stir Fry

– Faster than delivery. Like… start rice, finish dinner, still beats the driver.
– The sauce is sweet-salty with a little heat, and it actually clings—no watery puddles.
– Uses a pound of ground beef you probably already have. Also works with a bag of frozen veg. We’re practical here.
– One pan. Minimal dishes. Maximum bragging rights.
– Leftovers taste even better cold straight from the fridge. Don’t judge me.

How to Make It

Okay, sauce first so we don’t panic later: whisk 1/3 cup low-sodium soy sauce, 2 tablespoons brown sugar (or honey), 1 tablespoon rice vinegar, 1 tablespoon oyster sauce (optional but delicious), 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, and 1/3 cup water. If you like heat, add 1 teaspoon chili-garlic sauce or a pinch of red pepper flakes. It should taste a little salty-sweet in the bowl; it mellows on the veggies.

Hot pan time. Big skillet or wok, medium-high heat, a slick of oil. Crumble in 1 pound ground beef (85–90% lean) and let it get some browned bits—don’t babysit it too much. Season with a pinch of salt and pepper. When it’s mostly browned, scoot it to the edges.

Drop in 3 cloves chopped garlic and 1 tablespoon minced ginger. Let them sizzle for 30 seconds—fragrant, not burnt. Add about 3 cups mixed veggies: think sliced bell peppers, broccoli florets, snap peas, carrots, onion—whatever you’ve got. If using something dense like carrots or broccoli stems, give them a 1–2 minute head start.

Toss-toss. When the veggies are crisp-tender (about 3–5 minutes), pour in your sauce. It’ll look thin for a hot second, then boom—silky and glossy. Stir until everything is coated and saucy (1–2 minutes). If it gets too thick, splash in a tablespoon of water. If it’s too thin, simmer another minute.

Finish with sliced green onions and a sprinkle of sesame seeds if you’re feeling extra. A squeeze of lime? Not traditional, but it slaps.

Ingredient Notes

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– Ground beef (1 lb): 85–90% lean gives you flavor without a greasy puddle. If there’s excess fat, spoon off a bit before saucing.
– Soy sauce (1/3 cup, low-sodium): The salty backbone. Regular works, but dial back salt elsewhere. Tamari for gluten-free.
– Brown sugar or honey (2 tbsp): Balances the salt and heat. I once skipped it and the whole thing tasted… cranky.
– Rice vinegar (1 tbsp): Tiny splash = brightness. Apple cider vinegar works in a pinch.
– Oyster sauce (1 tbsp, optional): Adds glossy umami. Skip if you don’t have it; maybe add a dash of fish sauce instead.
– Cornstarch (2 tsp): Thickens. Whisk it fully into the sauce so you don’t get weird little paste pearls.
– Garlic & ginger (3 cloves + 1 tbsp): Non-negotiable. Jarred is fine, fresh is better, forgetting them is tragic.
– Veggies (about 3 cups): Bell peppers, broccoli, snap peas, carrots, onion, mushrooms—use what’s reachable and not fuzzy.
– Sesame oil (1 tsp): Finish oil for toasty aroma. Don’t cook it too long or it goes shy.
– Chili-garlic sauce/red pepper flakes: Spice level = your business. I start mild and add at the table.

Recipe Steps

1. Whisk 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp oyster sauce (optional), 1 tsp sesame oil, 2 tsp cornstarch, 1/3 cup water, and chili-garlic sauce to taste.
2. Heat a large skillet or wok over medium-high; add 1 tbsp oil.
3. Brown 1 lb ground beef with a pinch of salt and pepper, breaking it up; spoon off excess fat if needed.
4. Stir in 3 cloves minced garlic and 1 tbsp minced ginger; cook 30 seconds until fragrant.
5. Toss in ~3 cups sliced veggies; stir-fry 3–5 minutes until crisp-tender.
6. Pour in the sauce; cook 1–2 minutes until thick and glossy, then finish with green onions and sesame seeds.

What to Serve It With

– Steamed jasmine or basmati rice, or microwave rice because we’re human.
– Slippery noodles (udon, ramen, even spaghetti if that’s what’s in the pantry).
– Cauliflower rice or lettuce cups for a lighter thing.
– A fried egg on top. Always a good idea.
– Chili crisp, sriracha, or a squeeze of lime if you want it louder.

Tips & Mistakes

– Don’t crowd the pan or the veggies steam. If your pan’s small, cook veg in batches.
– Sauce too salty? Add a splash of water and a smidge more brown sugar.
– Cornstarch clumps happen if you sprinkle it straight into the pan—always whisk into the cold sauce first.
– Overcooked veggies get sad. Pull them when they’re bright and tender-crisp.
– If the sauce seizes up, loosen with 1–2 tablespoons water and toss again.

Storage Tips

Fridge it in an airtight container for up to 4 days. Reheat in a skillet with a splash of water, or microwave in 60–90 second bursts. It’s shockingly good cold—like midnight-snack good. Freezer-friendly, too: portion into bags, squeeze out air, and freeze up to 2 months. Thaw overnight and reheat gently so the veggies don’t go mushy.

Variations and Substitutions

– Beef swaps: Ground turkey, chicken, or pork all work. Turkey is lean—add a teaspoon of oil and don’t overcook.
– Vegetarian: Crumbled extra-firm tofu or tempeh, or skip protein and toss in edamame.
– Sauce tweaks: Honey ↔ brown sugar; tamari ↔ soy sauce; rice vinegar ↔ apple cider vinegar. No oyster sauce? Add 1/2 teaspoon fish sauce or a spoon of hoisin.
– Veggie freestyle: Frozen stir-fry mix is perfect—don’t thaw, just cook a minute longer.
– Low-carb: Serve in lettuce cups or over zucchini noodles.
– Spicy or not: Red pepper flakes, chili-garlic sauce, or gochujang for a deeper kick. For mild mouths, leave it out and pass hot sauce at the table.
– Sesame oil MIA: Skip it. Add a few extra sesame seeds or a drizzle of neutral oil and move on.

Frequently Asked Questions

Easy Ground Beef Stir Fry

Quick, flavorful, and weeknight-friendly ground beef stir fry with crisp veggies and a glossy ginger-garlic soy sauce. Ready in under 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound ground beef (90% lean)
• ▢ 1 tablespoon vegetable oil
• ▢ 3 cup broccoli florets
• ▢ 1.5 cup red bell pepper, sliced
• ▢ 1 cup carrots, thinly sliced
• ▢ 0.5 cup green onions, sliced reserve some for garnish
• ▢ 3 clove garlic, minced
• ▢ 1 tablespoon fresh ginger, minced
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 0.5 cup beef broth or water
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon toasted sesame oil
• ▢ 2 teaspoon cornstarch
• ▢ 0.25 teaspoon crushed red pepper flakes optional, to taste
• ▢ 1 teaspoon sesame seeds for garnish
• ▢ 4 cup cooked white rice for serving

Instructions

Preparation Steps

• In a bowl, whisk soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes until smooth; set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through, 5 to 6 minutes. Drain excess fat if needed.
• Add minced garlic and ginger; cook until fragrant, about 1 minute.
• Add broccoli, bell pepper, and carrots. Stir-fry until crisp-tender, 4 to 5 minutes.
• Pour in the sauce and add most of the green onions. Toss to coat and simmer, stirring, until the sauce thickens and glazes the beef and vegetables, 2 to 3 minutes.
• Remove from heat. Garnish with remaining green onions and sesame seeds. Serve hot over cooked white rice.

Notes

For extra vegetables, add snap peas or mushrooms. Use low-sodium soy sauce and adjust salt to taste.