Ground Beef Stir Fry

This Ground Beef Stir Fry is savory, hearty, and packed with veggies. Just toss it all in one pan and dinner’s ready in 20 minutes!

This Ground Beef Stir Fry is a fast, flavorful way to get a hearty dinner on the table using budget-friendly ground beef instead of steak. Crisp-tender vegetables and a sweet-savory sauce come together in one pan in about 20 minutes, making this a go-to for busy weeknights. Serve it over rice or noodles for a complete meal the whole family will enjoy.

Why This Recipe Works

This stir fry comes together in a single skillet, so cleanup is quick and easy. Ground beef is more affordable than steak but still delivers a hearty, satisfying dinner, and the mix of broccoli, bell pepper, carrots, and snap peas keeps every bite colorful and crisp. The sauce is sweet, salty, and just a little spicy, and it’s easy to swap in whatever vegetables you already have on hand.

Ingredient Notes:

• Ground Beef – The hearty, savory base of the dish; browns quickly and soaks up the sauce well.
• Oil – Used to brown the beef and sauté the vegetables without sticking.
• Yellow Onion – Adds a savory, slightly sweet aromatic base as it cooks down.
• Broccoli Florets – Small florets cook quickly and evenly, keeping a little bite instead of turning mushy.
• Sugar Snap Peas – Adds crisp texture and a touch of natural sweetness to balance the savory sauce.
• Red Bell Pepper – Adds color, crunch, and a mild sweetness that balances the soy sauce.
• Shredded/Matchbox Carrots – Cooks fast since it’s already shredded and adds sweetness and color.
• Minced Garlic – Builds aromatic flavor that ties the beef and vegetables together.

Sauce Ingredients:

• Corn Starch – Made into a slurry to thicken the sauce so it clings to the beef and vegetables instead of pooling in the pan.
• Water
• Vegetable Broth – Adds savory depth to the sauce and helps thin it to the right consistency.
• Soy Sauce – The salty, umami backbone of the sauce.
• Honey – Balances the saltiness of the soy sauce with natural sweetness.
• Toasted Sesame Oil – Adds a nutty, aromatic flavor that’s signature to stir fry sauces.
• Ground Ginger – Adds warmth and a little brightness to the sauce.
• Crushed Red Pepper Flakes – Adds a subtle kick of heat that can be adjusted to taste.

Directions:

Step One – Cook and crumble ground beef. Drain fat as needed then remove beef from skillet and set aside. 

Step Two – In the same skillet, heat 1 tablespoon of oil. Add onion, broccoli, sugar snapped peas, bell peppers, and carrots. Cook for 5 minutes until tender and then add in garlic.

Step Three – Meanwhile, whisk the sauce together. In a bowl whisk together corn starch and water. Add in all remaining sauce ingredients and whisk until combined. 

Step Four – Add ground beef back into the skillet with veggies and pour in sauce. Allow to cook for another 5 minutes until the sauce is thickened. Serve over rice and enjoy.

What should I serve with the Ground Beef Stir Fry?

I would serve this on a bed of rice. Use whatever style of rice is your favorite – white, brown or jasmine. If you want another side dish that goes well with this try my Garlic Asian Green Beans.

Tips for the Best Ground Beef Stir Fry

• Cut all vegetables to a similar size so they cook evenly in the same amount of time
• Add sturdier vegetables (broccoli, carrots) before quicker-cooking ones (snap peas) so nothing turns mushy
• Whisk the cornstarch and water together before adding the rest of the sauce ingredients — this prevents clumps
• Drain excess grease from the beef before adding the sauce so the final dish isn’t oily
• Keep the heat at medium-high and don’t overcrowd the pan, so the vegetables sauté instead of steam
• Make the sauce ahead of time and store in the fridge for an even faster weeknight meal

Frequently Asked Questions

Can I use a different ground meat? Yes, ground turkey or chicken work well as a leaner substitute; note it may cook slightly faster.

Can I freeze ground beef stir fry? You can, but please know that vegetables may soften more after freezing and thawing, so texture will be slightly different.

Can I add other vegetables? Yes, this recipe is easy to customize with whatever vegetables are on hand (mushrooms, zucchini, etc.).

How do I keep the vegetables from turning mushy? Cut evenly, add sturdier vegetables first, and cook on medium-high heat without overcrowding the pan.

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