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a bowl filled with rice topped with ground beef stir fry , snap peas, and red peppers.
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Ground Beef Stir Fry

This easy Ground Beef Stir Fry is a quick, flavorful dinner made with lean ground beef, veggies, and a savory homemade stir fry sauce. Ready in just 30 minutes and made in one skillet, it's perfect for busy weeknights, meal prep, and serving over rice, quinoa, or noodles.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.
    cooking seasoned ground beef in a skillet.
  • 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.
    bell pepper and onions added with cooked ground beef.
  • Add in the green parts of the onions and ½ pound Snap Peas, and cook for another 1-2 minutes.
    snap peas added over the other veggies and cooked ground beef in a skillet.
  • 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.
    pouring sauce over the beef and veggies for the stir fry in a pan.
  • Remove from the heat and sprinkle with Sesame seeds and Extra sliced green onions.
  • Serve immediately over steamed rice, brown rice, quinoa, or noodles.
    Beef stir fry served over rice in a round bowl.

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

Calories: 317kcal | Carbohydrates: 16g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 901mg | Potassium: 650mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1668IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 4mg