Description
This Ground Beef Stir Fry is a delicious and quick Asian-inspired dish featuring tender ground beef cooked with crisp vegetables and a savory, slightly sweet stir fry sauce. Perfectly balanced with garlic, ginger, and toasted sesame oil, it’s an easy weeknight dinner served best over rice or noodles.
Ingredients
Scale
For Stir Fry Sauce:
- 1 1/2 cups low sodium beef broth
- 1/4 cup soy sauce (Bragg liquid aminos used)
- 3 tablespoons cornstarch
- 2 tablespoons brown sugar, maple syrup, or honey
- 1 tablespoon toasted sesame oil
- 5 large garlic cloves, minced
- 1 tablespoon ginger, minced
For Stir Fry:
- 1 pound extra lean ground beef
- 1 large white onion, thinly sliced
- 2 large sweet bell peppers, coarsely chopped
- 4 cups broccoli florets
- 1 tablespoon oil for frying
- 2 tablespoons green onion, finely chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Prepare the Stir Fry Sauce: In a medium bowl, whisk together the low sodium beef broth, soy sauce, cornstarch, brown sugar (or maple syrup/honey), toasted sesame oil, minced garlic, and minced ginger. Set this sauce mixture aside.
- Cook the Ground Beef: Preheat a large ceramic non-stick skillet or wok over medium-high heat. Add 1/4 tablespoon of oil and cook the ground beef for 6-7 minutes, stirring frequently and breaking it into small pieces until it’s fully cooked through. Transfer cooked beef to a medium bowl and set aside.
- Stir Fry the Vegetables: Increase the heat to high and add the remaining oil to the skillet. Add sliced onions, chopped bell peppers, and broccoli florets. Cook for 3-4 minutes, stirring just a few times until the vegetables are crisp-tender (al dente).
- Combine Beef and Sauce: Return the cooked ground beef to the skillet with the vegetables. Whisk the stir fry sauce once more, as the cornstarch may settle, then pour it into the skillet. Stir well and allow the sauce to come to a boil, cooking for a few more minutes until the sauce thickens and coats the beef and vegetables. Stir often to prevent sticking.
- Garnish and Serve: Turn off the heat, then sprinkle the chopped green onions and sesame seeds over the stir fry. Serve hot over cooked rice or noodles of your choice for a complete meal.
Notes
- Store leftover stir fry in an airtight container in the refrigerator for up to 2 days.
- To reheat, simmer the stir fry on the stove with a splash of water or broth, stirring occasionally until heated through.
- This dish freezes well; freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
