Description
A quick and easy ground beef stir fry recipe packed with vegetables and a savory sauce. Perfect for a busy weeknight meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 tablespoon olive oil or other cooking oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 medium bell pepper (any color), thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced or julienned
- ½ cup snow peas or snap peas
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds and chopped green onions, for garnish (optional)
- Cooked rice or noodles, for serving
Instructions
- 1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Remove the beef from the skillet and set aside.
- 2. Add the sliced onion to the same skillet. Cook for 2-3 minutes until it begins to soften. Add the minced garlic and grated ginger, and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- 3. Add the sliced bell pepper, broccoli florets, and sliced carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are starting to become tender-crisp. Add the snow peas and cook for another 1-2 minutes.
- 4. Return the cooked ground beef to the skillet with the vegetables. In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this sauce over the beef and vegetables. Stir to combine.
- 5. Bring the mixture to a simmer. Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
- 6. Serve the ground beef stir fry immediately over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
Store cooled stir fry in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 2-3 months, though vegetable texture may soften upon thawing. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g