Easy One Pan Ground Beef Stir Fry
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This easy Ground Beef Stir Fry is one of those dinners you can throw together easily when you have that “what am I going to make for dinner?” question. It’s loaded with colorful, crisp and tender vegetables, savory ground beef, and a sweet and savory homemade stir fry sauce that comes together in one bowl.
The whole thing is on the table in just 25 minutes, and it’s faster (and better) than takeout.
This came together one night when all I had were some vegetables and ground beef and I was super tired. This is so easy to put together that now I make it at least once a month.
Serve it over steamed rice or noodles for a simple, satisfying meal the whole family will love.
Why You’ll Love This Recipe
- Ready in 25 minutes – It is quick enough for the busiest weeknights, with just one skillet to clean. #YAY
- Better than takeout – the homemade sauce is savory, a little sweet, and you control the salt and spice.
- A good way to use vegetables – bell pepper, broccoli, and carrots make this a colorful, family-friendly way to eat more vegetables.
Ingredients
- Lean ground beef – I use an 80/20 or 90/10 blend. It browns nicely without leaving the dish greasy. Be sure to drain any excess fat before adding the sauce.
- Kosher salt and black pepper – just a light seasoning for the beef, since the soy sauce adds plenty of saltiness.
- Avocado oil – a neutral, high-heat oil that’s perfect for stir-frying. Vegetable oil works too.
- Red bell pepper – adds sweetness, crunch, and a pop of color.
- Broccoli florets – cut them small so they cook quickly and evenly.
- Carrots – shredded or matchstick carrots save you prep time and cook in minutes.
- Garlic and fresh ginger – the classic aromatic duo that gives the stir fry its fragrant, restaurant-style flavor.
- Green onions – the white parts cook into the dish while the green tops make a fresh garnish.
- Low-sodium soy sauce – the savory base of the sauce. Low-sodium keeps the saltiness in check because it traditionally has a lot of salt.
- Brown sugar – the suger balances the soy sauce with a touch of sweetness.
- Rice vinegar – adds a little brightness to keep the sauce from tasting flat.
- Toasted sesame oil – a small amount goes a long way for that nutty, toasty flavor.
- Cornstarch – helps to thicken the sauce so it clings to every bite.
- Crushed red pepper flakes – optional, for a gentle kick of heat.
- Sesame seeds – a simple garnish that adds a little crunch.
Find the full ingredient list with measurements in the recipe card below.
How to Make Ground Beef Stir Fry
Here’s a quick overview of the steps. You’ll find the full instructions in the recipe card below.
Step 1 – Make the sauce. Whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes. Set aside.
Step 2 – Brown the beef. Cook the ground beef with salt and pepper until browned, then drain the grease and set the beef aside.
Step 3 – Cook the vegetables. Stir-fry the bell pepper, broccoli, and carrots until crisp-tender. Stir in the garlic and ginger and cook just until fragrant.
Step 4 – Add the beef Return the beef to the skillet,
Step 5 – Add the Sauce – pour in the sauce, and cook until thickened and glossy.
Step 6 – Top with green onions and sesame seeds and serve over rice.
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Time Saving Tips ⏰
- Prep everything first. Stir-frying moves fast, so make the sauce and chop all the veggies before you turn on the stove.
- Use pre-cut produce. Bagged broccoli florets and matchstick carrots cut your prep time way down.
- Grab frozen stir fry vegetables. No chopping needed — just cook from frozen.
- Make the sauce ahead. Whisk it together up to 3 days in advance and keep it covered in the fridge. Just whisk again before using.
Substitutions and Variations
- Swap the protein – Use ground turkey, ground chicken, or ground pork in place of the beef.
- Use frozen vegetables – Replace the fresh veggies with about 4 cups of frozen stir fry vegetables. se approximately 4 cups of frozen stir fry vegetables. Cook them directly from frozen and allow any excess moisture to evaporate before adding the sauce.
- Mix up the veggies – Snap peas, snow peas, mushrooms, zucchini, or baby corn are all great additions.
- Make it sweeter – Add an extra tablespoon of brown sugar to the sauce.
- Change the base: – Serve over lo mein noodles, brown rice, cauliflower rice, or spaghetti noodles.
What to Serve with Ground Beef Stir Fry
I like to serve this with steamed white or jasmine rice (the classic pairing) to soak up the sauce.
You could also serve it with Lo mein noodles, ramen noodles or even spaghetti.
Storage and Reheating
- Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Store rice separately if possible.
- Freezer – Freeze the stir fry (without rice) for up to 3 months. Thaw overnight in the refrigerator. Note that the vegetables will soften a bit after freezing.
- Reheat – Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals, stirring in between.
- Meal prep – Portion the stir fry and rice into containers for easy grab-and-go lunches all week.
Recipe FAQs
Can I use regular soy sauce instead of low-sodium? Yes, but the dish will be saltier. If you use regular soy sauce, leave out the salt when seasoning the beef.
Why is my stir fry sauce too thin? The cornstarch may have settled to the bottom of the bowl. Whisk the sauce right before adding it to the skillet, and let it simmer for a full 2–3 minutes so it has time to thicken. If it’s still thin, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Why is my sauce greasy? Be sure to drain the excess fat after browning the beef. Using lean ground beef helps, too.
Do I need a wok? Not at all! A large skillet works great. Just make sure it’s big enough that the vegetables aren’t overcrowded, or they’ll steam instead of stir-fry.
How do I keep the vegetables from getting soggy? Cut them into evenly sized pieces and cook them just until crisp-tender — they should still be brightly colored with a slight crunch. They’ll continue to soften a bit once the sauce is added.
More Easy Asian Inspired Weeknight Dinners
Ground Beef Stir Fry
Equipment
- Large skillet or wok — gives the beef and vegetables room to cook without steaming.
- Small mixing bowl — for whisking together the stir fry sauce.
- Whisk — to blend the sauce and dissolve the cornstarch smoothly.
- Wooden spoon or spatula — for breaking up the beef and stirring.
- Cutting board and sharp knife — for slicing the vegetables.
- Microplane or grater — for grating fresh ginger.
Ingredients
- Ingredients
- 1 pound lean ground beef
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil or vegetable oil
- 1 red bell pepper thinly sliced
- 2 cups small broccoli florets
- 1 cup shredded or matchstick carrots
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 3 –4 green onions sliced, white and green parts divided
- Sesame seeds for garnish
- Cooked white rice for serving
- Stir Fry Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, cornstarch, and crushed red pepper flakes until smooth. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the ground beef and season with the salt and black pepper.
- Cook the beef for 5–6 minutes, breaking it into bite-sized crumbles, until browned and cooked through.
- Drain any excess grease from the skillet. Transfer the cooked beef to a plate and set aside.
- Add the avocado oil to the same skillet. Add the bell pepper, broccoli, and carrots.
- Cook the vegetables for 4–5 minutes, stirring frequently, until crisp-tender.
- Add the garlic and ginger. Cook for 30 seconds, stirring constantly, until fragrant.
- Return the cooked ground beef to the skillet.
- Whisk the prepared sauce once more, then pour it over the beef and vegetables.
- Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the stir-fry evenly.
- Remove from the heat. Garnish with the green onion and sesame seeds. Serve immediately over cooked rice.
Notes
- Cut the vegetables into evenly sized pieces so they cook at the same rate.
- Prepare the sauce and chop all the vegetables before beginning to cook.
- Use a large skillet or wok to prevent overcrowding.
- Season the beef lightly because the soy sauce adds additional saltiness to the finished dish.
- Drain excess grease after browning the ground beef so the finished sauce does not become oily.
- Whisk the sauce again immediately before adding it to the skillet because the cornstarch may settle at the bottom.
- Avoid overcooking the vegetables. They should remain brightly colored with a slight crunch.
- For a sweeter sauce, add an additional tablespoon of brown sugar. For more heat, increase the crushed red pepper flakes or serve with sriracha.
Nutrition
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