Description
Quick and easy ground beef stir-fry with tender-crisp vegetables in a flavorful sauce, perfect for a weeknight meal.
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup snow peas
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup water
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook until the beef is browned, making sure to crumble it well. This usually takes about 5-7 minutes.
- Once the beef is browned, carefully drain off any excess fat from the skillet. You can use a spoon to hold back the beef while pouring off the fat, or transfer the beef to a colander.
- After draining the fat, return the browned ground beef to the skillet.
- Add the sliced onion to the skillet with the ground beef. Cook for about 2-3 minutes, or until the onion becomes translucent and slightly softened.
- Add the minced garlic and ginger to the skillet. Cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic. The aroma should be quite noticeable!
- Add the sliced red and green bell peppers, broccoli florets, and sliced carrots to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp. You want them to retain some of their crunch.
- Add the snow peas to the skillet. Stir-fry for another 2-3 minutes, or until they are bright green and slightly tender. Snow peas cook quickly, so don’t overcook them.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch, rice vinegar, sesame oil, red pepper flakes (if using), and water. Make sure the cornstarch is fully dissolved to avoid clumps in the sauce.
- Pour the sauce mixture over the ground beef and vegetables in the skillet.
- Bring the sauce to a simmer, stirring constantly. As the sauce heats up, the cornstarch will thicken it. Continue to simmer and stir for about 1-2 minutes, or until the sauce is thickened to your desired consistency. It should coat the beef and vegetables nicely.
- Spoon the ground beef stir-fry over cooked rice. White rice, brown rice, or even cauliflower rice all work well.
- Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a touch of extra flavor.
- Serve immediately and enjoy your delicious and easy ground beef stir-fry!
Notes
- Protein Variations: Substitute ground turkey, ground chicken, or plant-based ground meat.
- Vegetable Swaps: Use mushrooms, zucchini, bok choy, or water chestnuts.
- Spice Level: Adjust red pepper flakes or add sriracha/chili garlic sauce.
- Sweetness: Add brown sugar or honey to the sauce.
- Nuts: Add chopped peanuts or cashews.
- Gluten-Free: Use tamari instead of soy sauce.
- Meal Prep: Store leftovers in the refrigerator for 3-4 days.
- Freezing: Freeze for 2-3 months. Thaw in the refrigerator overnight.
- Serving Suggestions: Serve with egg rolls, spring rolls, or edamame.
- Rice Options: Use jasmine rice, basmati rice, or quinoa.
- Browning the Ground Beef: Ensure a hot skillet and don’t overcrowd the pan.
- Draining the Fat: Don’t skip this step to avoid a greasy stir-fry.
- Sautéing the Aromatics: Cook onion, garlic, and ginger until fragrant.
- Cooking the Vegetables: Cook until tender-crisp.
- Thickening the Sauce: Ensure cornstarch is fully dissolved.
- Adjusting the Sauce: Taste and adjust seasonings as needed.
- Serving Immediately: Best served immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes