This ground beef stir fry recipe is easy to make, includes plenty of veggies, and has a delicious homemade stir fry sauce. Great for busy weeknights!
This easy beef stir fry has a delicious sweet and savory sauce, so it should not be hard to get your picky eaters to clean their plates! 🙂 It comes together in about 30 minutes.
How to make ground beef stir fry (overview):
Prepare all ingredients before you start cooking (including adding all sauce ingredients to a bowl and whisking them together). Brown the beef in a large skillet, then drain the fat and transfer it to a plate/bowl. Add the oil to the same skillet and give the onion a one minute head start, then add the rest of the veggies and stir fry them for 3-4 minutes. Add the beef back to the skillet, then stir in the sauce. Let it cook for a couple minutes until thickened, stirring often so everything is coated. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- This recipe is quite flexible in that you can use whatever veggies you have on-hand or prefer, just be sure to cut them up small so they cook fast. I would try to keep the quantities roughly the same so the pan isn't too crowded.
- A larger skillet works best for this recipe. I used my 12" skillet.
- Hoisin sauce can be found in the Asian foods aisle in most major grocery stores. It has a unique flavor, so I don't have any suggestions for direct swaps.
- You can swap the ground beef for another type of meat like ground turkey or even ground pork. If using something leaner than beef, add a splash of olive oil to the pan for step 2.
- Want to make it spicy? Add some crushed red pepper flakes to the sauce, or a squirt of sriracha (to the sauce or once you've plated).
- Keeping a piece of frozen ginger in the freezer is a game changer (store in a ZipLoc). That way, you always have fresh ginger and it lasts for months. It's also easier to grate (I use my Microplane).
What to serve with stir fry?
Rice is my go-to (my favorite is jasmine), but noodles will work too! Try tossing it with cooked ramen noodles. You could serve it over cauliflower rice too, or even eat it as-is.
More delicious recipes to try:
Questions about this easy ground beef stir fry? Let me know in the comments below. Tag me #saltandlavender on Instagram so I can see your creations!
Ground Beef Stir Fry
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1/2 medium onion cut into bite-size pieces
- 5 ounces mushrooms (I used cremini) cut into quarters
- 1 medium red bell pepper chopped
- 2 cups broccoli florets cut small
- 1/2 cup matchstick cut carrots
- Salt & pepper to taste
- Optional, for serving: chopped scallions, sesame seeds
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1/2 cup beef broth or water
- 1 tablespoon cornstarch
- Prep all ingredients beforehand. Add the sauce ingredients to a bowl and whisk together.
- Add the beef to a large skillet and brown it until it's cooked through over medium-high heat (about 10 minutes), breaking the meat up with your spoon as you go along.
- Drain any fat and transfer the meat to a plate or bowl and set aside.
- Add the olive oil to the same skillet and sauté the onion for a minute or so.
- Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will be tender-crisp once done, but you can cook them for a bit longer if you prefer.
- Add the beef back to the skillet, and stir in the sauce. Let it bubble up for a minute or two so it thickens. Continue stirring so everything is nicely coated. Season with salt & pepper if needed.
- Enjoy immediately served over rice or noodles. I served it with sesame seeds and chopped scallions sprinkled on top.
- Hoisin sauce can be found in the Asian foods section of most grocery stores.
- I keep a piece fresh ginger in the freezer in a ZipLoc bag. It's much easier to grate when it's frozen (I use my Microplane to grate it), and I know it's always there vs. going bad somewhere in my fridge!
- You can slice up half a small carrot if you prefer, but be sure to slice it very thin.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.