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easy ground beef stir fry close-up in a white bowl

Ground Beef Stir Fry

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!
Course Main Course
Cuisine American, Asian American
Keyword ground beef stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 298kcal


  • 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.


Calories: 298kcal | Carbohydrates: 23g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 915mg | Potassium: 850mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3889IU | Vitamin C: 82mg | Calcium: 59mg | Iron: 4mg