This Ground Beef Stir Fry is everything a weeknight dinner should be: quick, colorful, and packed with tender beef and crisp vegetables tossed in a rich soy-sesame sauce. I started making this dish after a particularly exhausting Tuesday when takeout felt too expensive and cooking felt too hard. One skillet, twenty minutes, and suddenly dinner was on the table. It's become my go-to when I need something that tastes impressive but doesn't ask much of me.
If you're looking for more easy weeknight wins, try my Easy Marry Me Chicken Recipe or this Easy Pickle-Brined Crispy Chicken Sandwich for something a little different. This stir fry is simple enough for beginners but delicious enough to crave on repeat.
Why You'll Love This Ground Beef Stir Fry Recipe
This one-pan ground beef stir fry with vegetables is the kind of meal that makes weeknights easier. You don't need fancy ingredients or a lot of time. The beef browns quickly, the vegetables stay bright and crunchy, and the sauce comes together in minutes. It's a healthy ground beef stir fry that doesn't feel heavy, and you can adjust the heat level to suit your family.
The best part? You can swap the vegetables based on what's in your fridge. It's flexible, forgiving, and always turns out delicious.
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Ground Beef Stir Fry Ingredients
Here's what goes into this easy Ground Beef Stir Fry.
See Recipe Card Below This Post For Ingredient Quantities
- Cornstarch: Thickens the sauce and gives it that glossy, restaurant-quality finish. Make sure to whisk it with cold water before adding it to the pan.
- Garlic cloves, minced: Adds a warm, savory base to the sauce. Fresh garlic works best here.
- Beef broth, divided: Creates the sauce and helps deglaze the pan to pick up all those flavorful browned bits. You'll use most of it in the sauce and save a little for deglazing.
- Soy sauce: Brings that deep, salty umami flavor that makes stir fry taste like stir fry.
- Minced fresh ginger: Adds a bright, slightly spicy warmth. Fresh ginger is more vibrant than dried.
- Sesame oil: A little goes a long way. It adds a rich, nutty flavor that ties everything together.
- Sriracha: Gives the sauce a gentle kick. Adjust the amount based on how much heat you like.
- Ground black pepper: Balances the flavors and adds a subtle depth.
- Ground beef: The star of the dish. It cooks quickly and soaks up all the delicious sauce.
- Carrots, peeled and thinly sliced: Add sweetness and a pop of color. Thin slices cook faster and stay tender-crisp.
- Yellow onion, thinly sliced: Softens as it cooks and adds a mild, sweet flavor.
- Red bell pepper, thinly sliced: Brings color, crunch, and a touch of sweetness.
- Broccoli crown, cut into small florets: Adds texture and makes the dish feel hearty. Small florets cook more evenly.
- Prepared white or brown rice, for serving: The perfect base to soak up all that saucy goodness.
- Sesame seeds (optional): A simple garnish that adds a little crunch and visual appeal.
HOW TO MAKE Ground Beef Stir Fry
Here's how to make this quick Ground Beef Stir Fry recipe from start to finish.
Prepare the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. In a medium bowl, whisk the garlic, 1 cup of beef broth, soy sauce, ginger, sesame oil, sriracha, and black pepper until everything is well combined. Set both bowls aside.
Brown the beef: Heat a very large skillet or wok over medium heat. Add the ground Ground Beef Stir Fry and cook for 6 to 8 minutes, breaking it up with the side of a spoon as it browns. Use a slotted spoon to transfer the cooked beef to a plate, leaving the drippings in the pan.
Deglaze the pan: Add the remaining ¼ cup of Ground Beef Stir Fry broth to the skillet. Use a wooden spoon to scrape up all those crusty, flavorful bits stuck to the bottom and sides of the pan. You can leave the bits in the skillet after scraping.
Cook the vegetables: Increase the heat to medium-high and add the carrots, onion, bell pepper, and broccoli to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp and starting to char slightly at the edges.
Combine everything: Return the Ground Beef Stir Fry and any juices from the plate back to the skillet. Reduce the heat to low and pour in the soy sauce mixture. Heat everything to a gentle simmer, stirring to coat the beef and vegetables.
Thicken the sauce: Give the cornstarch mixture another quick whisk, then slowly pour it into the skillet while stirring the Ground Beef Stir Fry and vegetable mixture constantly. Cook for 2 to 3 minutes, or until the sauce thickens and coats everything in a glossy glaze.
Serve: Spoon the stir fry over bowls of prepared rice and sprinkle with sesame seeds if you like. Serve hot and enjoy.
Substitutions and Variations
Swap the protein: Ground turkey or ground chicken work just as well as beef. You could also use crumbled tofu for a vegetarian version.
Change the vegetables: Snap peas, mushrooms, zucchini, or cabbage are all great additions. Use whatever you have on hand.
Adjust the heat: Leave out the sriracha for a milder version, or add chili crisp or sambal oelek for extra spice.
Make it low-carb: Serve the stir fry over cauliflower rice instead of regular rice.
Add more ginger: If you love ginger, feel free to double the amount for a stronger, more vibrant flavor.
Equipment FOR Ground Beef Stir Fry
Large skillet or wok: A wide, heavy-bottomed pan helps the vegetables cook evenly without steaming. A wok works great if you have one.
Wooden spoon: Perfect for scraping up the browned bits and stirring everything together.
Slotted spoon: Helps you transfer the cooked Ground Beef Stir Fry without bringing too much grease along.
Small and medium bowls: For preparing the sauce and cornstarch slurry ahead of time.
Whisk: Makes it easy to mix the sauce ingredients smoothly.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. This stir fry reheats beautifully and sometimes tastes even better the next day as the flavors meld.
Reheat: Warm it gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions for 1 to 2 minutes.
Freeze: You can freeze the stir fry for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Expert Tips
Cut the broccoli small: Tiny florets cook faster and more evenly. If the pieces are too big, they'll stay tough while everything else gets done.
Don't skip deglazing: That step where you add broth and scrape the pan? It's where all the flavor lives. Those browned bits are pure gold.
Whisk the cornstarch twice: Once when you mix it and again right before you add it to the pan. Cornstarch settles quickly, and whisking ensures it thickens the sauce evenly.
Use high heat for the vegetables: Medium-high heat helps the vegetables cook quickly while staying crisp. Low heat will steam them and make them mushy.
Taste and adjust: Everyone's soy sauce is a little different. Taste the sauce before serving and add more sriracha, soy sauce, or a pinch of sugar if needed.
Prep everything first: Stir fry moves fast once you start cooking. Have your ingredients chopped, measured, and ready to go.
FAQ
Can ground beef be used in stir fry?
Absolutely. Ground beef cooks quickly, absorbs the sauce beautifully, and makes stir fry more budget-friendly than sliced steak. Just make sure to drain excess grease if needed. My family actually prefers it to sliced beef because every bite is saucy.
What are the three rules of stir frying?
High heat, constant movement, and prepping everything before you start. Stir fry happens fast, so having your ingredients ready keeps things from burning or overcooking. Also, don't crowd the pan or your vegetables will steam instead of sear.
How many minutes to stir fry ground beef?
It takes about 6 to 8 minutes to fully brown ground beef over medium heat. Break it up as it cooks so it browns evenly and doesn't clump together.
Do you cook meat before adding to stir fry?
Yes, it's best to cook the ground beef first, then set it aside while you cook the vegetables. This keeps the beef from overcooking and gives you a chance to build flavor in the pan. You'll add the beef back in at the end so everything finishes together.
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Pairing
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Ground Beef Stir Fry
Ingredients
Method
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold water until smooth.
- In a medium bowl, whisk together garlic, 1 cup of beef broth, soy sauce, ginger, sesame oil, sriracha, and black pepper until fully combined.
- Heat a large skillet or wok over medium heat. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon as it cooks, until browned and fully cooked. Use a slotted spoon to transfer the beef to a plate.
- Add the remaining ¼ cup of beef broth to the skillet. Use a wooden spoon to scrape any brown bits from the skillet, incorporating the flavors into the broth.
- Increase the heat to medium-high. Add carrots, onion, bell pepper, and broccoli to the skillet. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.
- Return the cooked beef and any juices back to the skillet. Reduce the heat to low. Add the soy sauce mixture and bring to a simmer.
- Give the cornstarch mixture another quick whisk, then slowly pour it into the skillet while stirring. Cook for 2-3 minutes, allowing the sauce to thicken and coat the meat and vegetables.
- Serve the stir fry over rice and garnish with sesame seeds if desired.
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