Quick and easy Ground Beef Stir Fry — a family-friendly dish made more budget-friendly with ground beef instead of steak, along with a rainbow of nutritious fresh vegetables and a sweet and savory stir fry sauce. It’s a mouthful of flavor in every bite!
This hearty ground beef stir fry is a more economical option that still delivers rich beefy flavors without paying upwards of $20 a pound for steak.
Plus, with this recipe there’s no marinating required. You simply sear the ground beef in chunks, sauté the vegetables, and toss it all with a simple, flavorful stir fry sauce.
For a time-saving tip, prep the vegetables while the ground beef cooks so you can have this dish ready in 30 minutes. It’s also a very customizable stir fry that can be made with other proteins and vegetables you already have on hand, making it the perfect clean-out-the-fridge recipe for using up those vegetables nearly past their prime. When those Chinese take-out cravings strike, this completely satisfying stir fry is the ideal recipe to reach for.
Ground Beef Stir Fry Recipe Ingredients
Ground beef: The protein base of the stir fry. Use 85% to 93% lean ground beef.
Cooking oil: Avocado oil, olive oil, peanut oil, or another neutral cooking oil works well.
Vegetables: Green beans, bell pepper, and carrots are used here. See below for other options.
Garlic and ginger: These aromatics build the background flavor of the dish. For a more economical substitute, use 1/2 tsp dried garlic and 1/2 tsp dried ginger.
Soy sauce: A dark, salty, and savory Asian seasoning sauce made from soybeans and wheat. Tamari can be used instead. To reduce sodium, use low-sodium soy sauce or low-sodium tamari.
Mirin: A Japanese cooking wine that adds umami and light sweetness. Sake or sherry may be substituted.
Honey: Added as a sweetener to balance the savory umami flavors.
Rice vinegar: Adds a bright zip to the stir fry. Apple cider vinegar, white wine vinegar, or lime juice can be used in its place.
Cornstarch: Thickens the stir fry sauce. Potato starch works well as a substitute.
Toasted sesame oil: A rich, amber-hued oil made from toasted sesame seeds, much stronger in flavor than regular sesame oil. It can usually be found in the Asian foods section of grocery stores.
How to Make Ground Beef Stir Fry
Make the stir fry sauce: In a mixing bowl, whisk together water, soy sauce, mirin, honey, rice vinegar, and cornstarch until well blended. Mix in sesame oil and set aside.
Cook the ground beef: Heat avocado oil in a 12-inch non-stick skillet over moderately high heat. Pat beef dry, then break it into chunks and add to the skillet. Press the beef down slightly using a spatula for good contact and sear, and let it sear until nicely browned on the bottom, about 3 minutes.
Turn the beef and sear on the opposite side, about 3 minutes longer, breaking up the chunks slightly. Transfer the beef to a plate, leaving 1 tablespoon of rendered beef fat in the skillet.
Sauté the vegetables: In the same skillet with the reserved beef fat, add the garlic and ginger and cook briefly until fragrant. Add the carrots and cook for a few minutes, then add the green beans and bell pepper and continue to sauté until the vegetables are tender-crisp.
Combine and finish: Return the ground beef to the skillet. Give the stir fry sauce a quick stir to recombine, then pour it over the beef and vegetables. Toss everything together and cook until the sauce thickens and coats the ingredients evenly.
Serve immediately over steamed rice and garnish with sesame seeds or sliced green onions if desired. This stir fry is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat.
