Ground Beef Stir Fry Recipe

If you’re looking for a quick, flavorful dinner that comes together in a flash, you’ve got to try this Ground Beef Stir Fry Recipe. I absolutely love how this dish balances tender ground beef with crisp veggies and a tangy, savory sauce—it’s become one of my go-to weeknight meals. Whether you’re a seasoned stir fry enthusiast or a kitchen newbie, this recipe will feel approachable and delicious every single time. Stick around, and I’ll share all my best tips so you can nail it too!

this …

Ingredients You’ll Need

Each ingredient here plays a supporting role to build the flavors and textures that make this Ground Beef Stir Fry Recipe shine. You’ll find that fresh garlic and ginger really elevate the sauce, while fresh veggies give a satisfying crunch.

• Beef broth: Choose low sodium so you can control salt levels in the sauce.
• Soy sauce (or Bragg liquid aminos): Adds umami depth; liquid aminos are a great gluten-free swap.
• Cornstarch: This thickens the sauce beautifully—be sure to whisk well to avoid lumps.
• Brown sugar (or maple syrup/honey): Balances salty and savory with just a hint of sweetness.
• Toasted sesame oil: Just a little goes a long way to give that signature nutty aroma.
• Garlic and ginger: Fresh is best here—mince finely for a punch of flavor.
• Ground beef (extra lean): Keeps the dish hearty without excess grease.
• White onion: Thin slices soften quickly but still add subtle sweetness and texture.
• Sweet bell peppers: Their natural sweetness complements the savory beef perfectly.
• Broccoli florets: My favorite crunch element—brighten them by cooking just until al dente.
• Oil for frying: A neutral oil like canola or vegetable works well for cooking beef and veggies.
• Green onion and sesame seeds: Garnishes that add freshness and a lovely finishing touch.

Variations

I’ve tried this Ground Beef Stir Fry Recipe with all sorts of tweaks, and honestly, it’s a great starting point. Feel free to play around with flavors or swap veggies depending on what’s in season or what your family prefers.

• Spicy twist: Adding a splash of sriracha or tossing in red pepper flakes gave the dish a welcome kick that my husband loved.
• Vegetarian version: I swapped ground beef with crumbled tofu or tempeh once, and it soaked up the sauce beautifully.
• More veggies: Sometimes I toss in snap peas, mushrooms, or shredded carrots to amp up the veggie power.
• Low-carb option: Skip rice or noodles and serve over cauliflower rice for a lighter meal.

How to Make Ground Beef Stir Fry Recipe

Step 1: Whisk Up the Sauce

In a medium bowl, combine your beef broth, soy sauce, cornstarch, brown sugar, toasted sesame oil, minced garlic, and ginger. Whisk everything until smooth—this step is crucial because the cornstarch settles fast. Setting this mixture aside while you cook the beef lets the flavors meld a bit, which I’ve found really improves the final dish.

Step 2: Brown the Ground Beef

Heat a large non-stick skillet or wok over medium-high heat with a small splash of oil. Add the ground beef and cook for about 6 to 7 minutes, breaking it up as you go. You want it fully browned but not dried out. Once done, transfer the beef to a bowl and set aside so you can focus on the veggies next.

Step 3: Cook the Veggies

Back to the skillet now! Crank the heat up to high and add your remaining oil. Toss in the sliced onion, bell peppers, and broccoli florets. Let them cook for 3 to 4 minutes, stirring only a few times—this helps the veggies stay crisp and retain their vibrant color. Overcooking is one mistake I used to make, so watch the clock here.

Step 4: Bring It All Together

Add the cooked ground beef back into the skillet with your veggies. Give your stir fry sauce a quick whisk again (because that cornstarch settles fast, remember?) and pour it over everything. Stir well and let the sauce come to a boil. Then, keep stirring and let it thicken for a couple of minutes—your whole kitchen will start smelling amazing.

Step 5: Garnish and Serve

Turn off the heat and sprinkle on the chopped green onions and toasted sesame seeds. Serve this over your favorite rice or noodles—whichever your family likes best. Honestly, it’s great just on its own too.

How to Serve Ground Beef Stir Fry Recipe

Garnishes

I always top mine with plenty of fresh green onions and a sprinkle of toasted sesame seeds—they add just the right amount of crunch and freshness. Sometimes I add a few slices of fresh chili or a drizzle of extra toasted sesame oil if I want to boost that nutty aroma even more.

Side Dishes

While the stir fry is hearty on its own, I love pairing it with steamed jasmine rice or even simple garlic noodles. A side of quick pickled cucumbers also brightens things up and balances the richness.

Creative Ways to Present

For special occasions, I like serving this ground beef stir fry recipe in crispy lettuce cups or even wrapped in warm tortillas for a fun twist. It doubles as a crowd-pleasing appetizer when served in small bowls with toothpicks.

Make Ahead and Storage

Storing Leftovers

After letting the stir fry cool, I store it in airtight containers in the fridge, where it keeps well for up to 2 days. This makes a fantastic lunch the next day—just pack it with some fresh greens!

Freezing

I’ve frozen this recipe successfully a few times. Just portion it out into freezer-safe containers or bags and freeze for up to 3 months. I always thaw it overnight in the fridge for best texture before reheating.

Reheating

To reheat, I gently simmer the stir fry in a skillet with a splash of water or broth to loosen the sauce and prevent it from drying out. Stir occasionally until warm throughout—this really helps retain its fresh-cooked taste.

FAQs

Final Thoughts

This Ground Beef Stir Fry Recipe has earned a permanent spot in my weekly rotation because it’s effortless, nourishing, and seriously delicious. I love how it brings together bold Asian flavors in a way that feels both homey and special. If you’re after a dish that impresses without stress, give this a whirl—I’m confident it’ll become one of your favorites, too!

Print