Delish Ground Beef Stir Fry Recipes

Sometimes you just need a weeknight meal that doesn’t make you choose between flavor and clean-up. This is that: a quick, sizzly ground beef stir fry with a glossy, garlicky soy sauce that clings to every bite of veg. It’s savory-sweet with a little heat if you want it, done in about 20 minutes, and no marinating drama. Just beef, a hot pan, a handful of colorful veggies, and a sauce that behaves. If you love takeout vibes without the cost or the mystery oils, this one’s your new best friend.

My little family demolishes this. The first time I made it, my husband wandered into the kitchen “just to taste” and then proceeded to eat it straight from the pan like a raccoon who pays the mortgage. The kids pick out the broccoli first (which feels like a parenting win I did not see coming), and honestly — it’s become our Tuesday rescue plan. If the rice cooker is on, everyone knows dinner is five minutes out and yes, you can add extra chili crisp if you’re having a day.

How to Make It

Grab a big skillet or a wok if you’ve got it and crank the heat to medium-high. While it warms up, whisk the sauce in a bowl: 1/4 cup low-sodium soy sauce, 2 tablespoons hoisin (or oyster sauce), 1 tablespoon brown sugar (or honey), 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha or a pinch of red pepper flakes (optional), 2 teaspoons cornstarch, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. If it looks thick, that’s good — it’ll loosen in the pan.

Drizzle in 1 tablespoon neutral oil and add 1 pound ground beef (85–90% lean is my sweet spot). Break it up and let it get some color — like actually let it sit for a minute before you poke it. Salt and pepper it lightly. If there’s a puddle of fat, spoon a bit off, but don’t go wild; a little fat = flavor.

Scoot the beef to the sides and toss in your veg: 2 cups chopped mixed veggies (I do 1 red bell pepper, 1 heaping cup small broccoli florets, and a handful of snap peas or shredded carrot). Add another splash of oil if the pan feels dry. Stir-fry until the veggies are bright and just-tender, about 3–4 minutes. Don’t turn them into mush — we want snap.

Pour in your sauce and let it bubble. It’ll go from shiny to glossy-thick in about a minute. Stir everything together so the beef and veg get coated. Finish with sliced green onions and a sprinkle of sesame seeds if you’re feeling extra. Serve over hot rice or toss with noodles. This makes about 4 bowls and disappears like you forgot to make a backup plan.

✔Ingredient Notes

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– Ground beef: I like 85–90% lean so it browns without parching. If yours throws off a lot of fat, just spoon off a little.
– Soy sauce (low-sodium): The backbone. Regular works, but taste before salting anything else or you’ll be stuck chugging water.
– Hoisin or oyster sauce: Sticky, sweet, umami — don’t skip unless you must. Hoisin is sweeter; oyster is more savory.
– Brown sugar or honey: A tablespoon is plenty. It balances the salty and the zing without turning it into candy.
– Rice vinegar: Hello brightness. In a pinch, white wine vinegar works. Don’t use balsamic unless you want… confusion.
– Garlic & ginger: The non-negotiables. Fresh is best. Tube ginger is fine; powdered? Emergency-only.
– Cornstarch: This is your glossy-sauce magic. No cornstarch? Use 1 tablespoon flour whisked smooth, but it’s clunkier.
– Veggies (bell pepper, broccoli, snap peas, carrot): Use what you have. Just cut to similar sizes so they cook together.
– Sesame oil: Finisher, not fry oil. A teaspoon at the end makes it smell like takeout in the best way.

✔Recipe Steps

1. Whisk soy sauce, hoisin, brown sugar, rice vinegar, sesame oil, sriracha, cornstarch, garlic, and ginger in a bowl.
2. Heat a large skillet or wok over medium-high and add 1 tablespoon neutral oil.
3. Add ground beef; season lightly, break it up, and brown until mostly cooked, 4–5 minutes.
4. Spoon off excess fat if needed; push beef to the sides to clear the center.
5. Add chopped vegetables (about 2 cups) and stir-fry until crisp-tender, 3–4 minutes.
6. Pour in sauce; toss everything and cook until thick and glossy, 60–90 seconds. Finish with green onions and serve.

What to Serve It With

– Steamed jasmine or basmati rice (the obvious hero).
– Garlicky noodles or plain ramen tossed with a splash of soy and butter.
– Cauliflower rice if you’re feeling light.
– A fried egg on top because yolk sauce is a thing.
– Cucumber salad with lime and a pinch of sugar for crunch and cool.

✔Tips & Mistakes

– Get the pan hot. Cold pan = gray beef that steams and makes you sad.
– Don’t crowd with wet veggies. Pat them dry or cook in batches.
– Let the beef sit for a minute before stirring so it browns properly.
– If your sauce looks too thick, splash in water (1–2 tablespoons) and stir.
– Over-salted? Add a squeeze of lime or a pinch more brown sugar to balance.
– Burnt garlic happens fast — add it to the sauce, not the hot oil, and you’ll be safe.

✔Storage Tips

Fridge: Pop leftovers into an airtight container for 3–4 days. Reheat in a skillet with a splash of water to wake the sauce back up.
Freezer: It freezes surprisingly well for up to 2 months. Thaw overnight and reheat.
Cold straight from the fridge? Been there. It slaps on day two. Also fantastic for breakfast with a fried egg and chili crisp — no judgment, only respect.

✔Variations and Substitutions

– Protein swaps: Ground turkey or chicken work; add a touch more oil. Pork is extra juicy — yes please.
– Veggie roulette: Green beans, mushrooms, zucchini, cabbage, frozen stir-fry mix — use it up. Add sturdier veg first.
– Sauce tweaks: Honey ↔ brown sugar; tamari ↔ soy sauce; rice vinegar ↔ white wine vinegar; chili flakes ↔ sriracha.
– No hoisin? Use 1 tablespoon oyster sauce + 1 teaspoon extra sugar, or 1 tablespoon soy + 1 teaspoon peanut butter in a pinch.
– Noodle version: Toss with cooked lo mein or spaghetti and a splash of pasta water.
– Extra heat: Chili garlic sauce, gochujang, or chili crisp — measure with your heart.

Frequently Asked Questions

Delish Ground Beef Stir Fry Recipes

Quick, colorful, and loaded with flavor, this ground beef stir fry tosses tender beef with crisp veggies in a glossy, garlicky sauce—perfect for busy weeknights.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground beef (85% lean)
• ▢ 2 tbsp neutral oil such as canola or avocado
• ▢ 3 cup broccoli florets
• ▢ 1.5 cup red bell pepper, sliced
• ▢ 1 cup yellow onion, sliced
• ▢ 1 cup carrots, thinly sliced
• ▢ 4 clove garlic, minced
• ▢ 1 tbsp fresh ginger, minced
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 2 tbsp oyster sauce
• ▢ 0.5 cup beef broth low-sodium
• ▢ 1 tbsp rice vinegar
• ▢ 1 tbsp brown sugar
• ▢ 2 tsp cornstarch
• ▢ 1 tbsp toasted sesame oil
• ▢ 0.5 tsp red pepper flakes adjust to taste
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.5 cup green onions, sliced
• ▢ 1 tbsp sesame seeds for garnish

Instructions

Preparation Steps

• In a bowl, whisk soy sauce, oyster sauce, beef broth, rice vinegar, brown sugar, and cornstarch until smooth; set aside.
• Prep vegetables: slice bell pepper, onion, and carrots; cut broccoli into bite-size florets; mince garlic and ginger.
• Heat a large skillet or wok over medium-high. Add neutral oil.
• Add ground beef and cook, breaking it up, until browned and no longer pink, about 4 to 5 minutes. Drain excess fat if needed.
• Stir in garlic and ginger; cook until fragrant, about 30 seconds.
• Add carrots and broccoli; stir-fry 2 minutes. Add onion and bell pepper; cook 2 to 3 minutes until crisp-tender.
• Pour in the sauce and red pepper flakes; stir and simmer until thickened and glossy, about 1 to 2 minutes.
• Turn off heat; stir in sesame oil and half the green onions. Season with salt and black pepper to taste.
• Garnish with remaining green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

For extra sauce, double the sauce ingredients. Swap broccoli for snap peas or zucchini as desired. Use 90% lean beef to reduce fat or ground turkey for a lighter option.