Ground Beef Stir Fry
This easy Ground Beef Stir Fry is a quick and delicious weeknight dinner made with ground beef and colorful vegetables. It's a budget-friendly, family favorite meal that's simple to prepare and perfect for busy evenings. Serve it over rice for a satisfying homemade dinner!
Servings: 4
Calories: 187kcal
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
Calories: 187kcal | Carbohydrates: 5g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 990mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 39mg | Calcium: 23mg | Iron: 3mg