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If you’re looking for an easy weeknight dinner that’s packed with flavor, this ground beef stir fry is one you’ll want to keep on repeat. Lean ground beef, crisp vegetables, and a savory homemade stir fry sauce come together in one skillet in just 30 minutes. It’s a simple, budget-friendly meal that’s perfect for busy nights and delicious served over rice or noodles.
Ground beef is one of those ingredients I always keep on hand because it’s affordable, versatile, and cooks quickly. Whenever I need a fast dinner that doesn’t sacrifice flavor, this ground beef stir fry is one of my go-to recipes. It comes together in one pan with crisp vegetables and a simple homemade sauce that tastes better than takeout. I love serving it over rice for an easy family dinner, and the leftovers are just as delicious for lunch the next day.
If you are interested in making recipes using ground beef, then check out this list of ground beef recipes I put together.
Recipe Overview
Ingredients
Below are the key ingredients for a ground beef stir-fry with vegetables. Full measurements are listed further down in the recipe card.
- Lean Ground Beef: I recommend using 90/10 or 93/7 lean ground beef. It has plenty of flavor while keeping excess grease to a minimum.
- Mangetout (Snow Peas): These add a fresh crunch and cook in just a couple of minutes. Fresh green peas can also be used if that’s what you have.
- Bell Pepper: Red bell pepper adds natural sweetness and vibrant color, but any color works well.
- Green Onions: Cooking the white parts first gives them a mild onion flavor, while adding the green tops at the end keeps them fresh and bright.
- Garlic & Ginger: Fresh is best here. They create the classic stir-fry flavor that’s hard to replicate with dried spices.
- Soy Sauce: Low-sodium soy sauce keeps the sauce flavorful without becoming overly salty.
- Oyster Sauce: Adds richness and deep savory flavor.
- Rice Vinegar: Balances the sweetness with a touch of acidity.
- Honey: Adds just enough sweetness to the sauce without overpowering it.
- Cornstarch: Thickens the sauce so it coats every bite.
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- Brown the beef well before adding the vegetables for the best flavor.
- Cut the bell pepper into similar-sized slices so it cooks evenly.
- Don’t overcook the vegetables. They should stay crisp-tender for the best texture.
- Whisk the sauce well before adding it to the skillet so the cornstarch is fully dissolved.
- Stir continuously after adding the sauce to prevent it from clumping.
- Have all of your ingredients prepped before you begin cooking since stir fries come together quickly.
How To Make Ground Beef Vegetable Stir Fry
Step 1: Brown the Ground Beef
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles as it cooks, until it’s nicely browned. If needed, drain any excess grease, leaving about 1 tablespoon in the pan for added flavor.
Tip: Let the beef cook undisturbed for a minute or two before stirring to help it develop a rich, browned crust.
Step 2: Add the Aromatics
Stir in the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant.
Tip: Garlic and ginger cook quickly, so keep them moving in the pan to prevent burning.
Step 3: Cook the Vegetables
Add the sliced bell pepper and the white parts of the green onions. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are crisp-tender.
Next, stir in the mangetout (snow peas) and the green parts of the onions. Cook for another 1 to 2 minutes until they’re bright green and just tender.
Tip: Avoid overcooking the vegetables so they stay crisp and colorful.
Step 4: Make the Stir Fry Sauce
While the vegetables are cooking, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water in a small bowl until the cornstarch is completely dissolved.
Tip: Whisk the sauce again just before pouring it into the skillet since the cornstarch can settle at the bottom.
Step 5: Finish the Stir Fry
Pour the sauce into the skillet and stir continuously for 1 to 2 minutes until it thickens into a glossy sauce that evenly coats the ground beef and vegetables.
Remove the skillet from the heat and garnish with sesame seeds and additional sliced green onions.
Step 6: Serve and Enjoy
Serve immediately over steamed jasmine rice, brown rice, quinoa, cauliflower rice, or your favorite noodles.
Tip: For an extra burst of flavor, garnish with a squeeze of fresh lime juice or a drizzle of sriracha if you like a little heat.
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ShareVariations
This recipe is easy to customize based on what you have in your refrigerator.
- Swap the ground beef for ground turkey or ground chicken.
- Change up the veggies: Add broccoli florets, mushrooms, carrots, zucchini, snap peas, cabbage, or baby corn.
- Stir in water chestnuts for extra crunch.
- Add sriracha or red pepper flakes for added heat.
- Use maple syrup instead of honey if that’s all you have on hand.
- Replace the soy sauce with tamari or coconut aminos if you prefer.
What to Serve with Ground Beef Stir Fry
This stir fry pairs well with almost any grain or noodle.
- Steamed jasmine rice, Brown rice, Quinoa, or Cauliflower rice
- Rice noodles or zucchini noodles
- Lo mein noodles
- Steamed broccoli or sauteed green beans
- Asian cucumber salad
Storage Recommendations
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled stir-fry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Even though the vegetables might soften slightly after freezing, the flavor will still be delicious.
- Reheating: Reheat leftovers in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions for 1 to 2 minutes.
Common Questions
Yes. Frozen stir-fry vegetables work well and can be added directly to the skillet without thawing. They may need an extra minute or two to cook through.
Absolutely. This recipe is excellent for meal prep and reheats well throughout the week.
Yes! Broccoli, mushrooms, carrots, zucchini, cabbage, snap peas, bok choy, asparagus, and baby corn all work well in this stir-fry.
It can be. Use gluten-free tamari in place of soy sauce and be sure to use a gluten-free oyster sauce.
Definitely. Add sriracha, chili-garlic sauce, sambal oelek, or crushed red pepper flakes to the sauce for a spicy kick.
Common Mistakes to Avoid
- Using high-fat ground beef without draining the excess grease.
- Overcooking the vegetables until they’re soft.
- Adding the sauce before the vegetables are nearly cooked.
- Forgetting to whisk the cornstarch into the sauce before pouring it into the skillet.
- Cooking over low heat instead of medium-high heat, which prevents good browning.
- Skipping the fresh garlic and ginger, which give the dish its signature flavor.
You May Also Like
- Cheeseburger Bowl
- Lemon Garlic Salmon
- Ground Turkey Stir Fry
- Instant Pot Chicken Breast
- Vegan Tofu Stir Fry
- Mongolian Beef Stir Fry
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Ground Beef Stir Fry
Ingredients
Stir Fry:
- 1 pound lean ground beef
- 1 tablespoon avocado oil, or olive oil
- ½ pound Snap Peas
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
Stir Fry Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- Sesame seeds
- Extra sliced green onions
Instructions
- Heat the 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the 1 pound lean ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until nicely browned. If needed, drain any excess fat, leaving about a tablespoon in the pan for flavor.
- Stir in the 3 cloves garlic2 teaspoons fresh ginger, and cook for about 30 seconds, until fragrant.
- Add the sliced 1 red bell pepper and the white parts of your 4 green onions; cook for 3 to 4 minutes, stirring frequently, until crisp-tender.
- Add in the green parts of the onions and ½ pound Snap Peas, and cook for another 1-2 minutes.
- In a small bowl, whisk together the ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water until smooth.
- Pour the sauce into the skillet and stir continuously for 1 to 2 minutes, until it thickens into a glossy coating that clings to the beef and vegetables.
- Remove from the heat and sprinkle with Sesame seeds and Extra sliced green onions.
- Serve immediately over steamed rice, brown rice, quinoa, or noodles.
Notes
- Macros do not include any rice.
- Serving Size: Approximately 1½ cups
- I recommend using 90/10 or 93/7 lean ground beef to keep excess grease to a minimum. If using a higher-fat ground beef, drain the excess fat before adding the vegetables.
- Prep all of your ingredients before you begin cooking since stir-fries come together quickly.
- Cook the vegetables until they’re crisp-tender for the best texture. Overcooking can make them soft and watery.
- Whisk the stir-fry sauce well before adding it to the skillet so the cornstarch is fully dissolved and the sauce thickens evenly.
- Feel free to swap the mangetout for snap peas, broccoli florets, mushrooms, zucchini, or any of your favorite stir fry vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat well, making this recipe great for meal prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
