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Ground beef stir fry is the weeknight version of takeout energy: fast, saucy, and loaded with vegetables, but made with a pound of ground beef instead of thinly sliced steak. It gives you the same glossy stir fry sauce without the extra prep.
I almost always have a pound of ground beef in the freezer, which makes this one of those dinners I can pull together without much planning.
This recipe has broccoli, bell pepper, snap peas, onion, garlic, and ginger, all pulled together with a soy-oyster sauce that thickens right in the skillet. Serve it over rice and dinner is handled.
Here’s Why This Ground Beef Stir Fry Recipe Works
Ground beef cooks fast: I like ground beef here because it browns quickly and spreads through the vegetables, so every bite gets some beef and sauce.
The sauce thickens in the pan: Cornstarch goes right into the sauce mixture. Once it hits the hot skillet, it turns glossy and coats the beef and vegetables instead of pooling at the bottom.
The vegetables cook in stages: Broccoli needs a head start, while bell pepper and snap peas only need a few minutes. Adding them in order keeps everything crisp-tender.
The sauce is easy to adjust: If you like extra sauce for rice, double the sauce ingredients. I usually do that when I know this is going over a big bowl of rice.
Ingredient Notes
Ground beef: Lean ground beef works best so the stir fry does not turn greasy. Drain any excess fat before adding the beef back to the skillet.
Broccoli: Cut the broccoli into small florets so it cooks quickly. Large pieces can stay too firm while the other vegetables finish.
Bell pepper and snap peas: These cook fast and should stay a little crisp. Add them after the broccoli has had a head start.
Garlic and ginger: Fresh garlic and ginger give the stir fry a better flavor than dried.
Soy sauce and oyster sauce: Soy sauce adds salt and oyster sauce adds body, sweetness, and umami.
Cornstarch: Cornstarch thickens the sauce, but it settles as it sits. Whisk the sauce again right before adding it to the skillet.
Recipe Tips
Use a large skillet or wok: If the pan is too small, the vegetables will steam instead of stir-fry. Cook in batches if needed.
Add vegetables by cooking time: Start with firmer vegetables like broccoli, carrots, and green beans. Add quick-cooking vegetables like bell peppers, snap peas, mushrooms, cabbage, zucchini, and bok choy near the end.
Whisk the sauce twice: Stir it once when you make it and again right before it goes into the pan so the cornstarch is evenly mixed.
Add heat if you want it: Stir 1 to 2 teaspoons chili garlic sauce or sriracha into the sauce mixture.
Double the sauce for rice bowls: If you like a saucier ground beef rice bowl, double the sauce ingredients. Or make a large batch of homemade stir fry sauce.
Serve it over a bowl of fluffy white rice to soak up all the sauce.
Questions and Answers
One of the nice things about this recipe is that you can use the vegetables you already have on hand. Broccoli, bell peppers, snap peas, mushrooms, zucchini, carrots, cabbage, bok choy, and green beans all work well. Add firmer vegetables first and quick-cooking vegetables near the end.
Yes. Double the sauce ingredients if you want extra sauce for rice or noodles. Whisk the sauce again before adding it because the cornstarch settles.
Use a large skillet or wok, keep the heat medium-high, and avoid crowding the pan. Cook the vegetables in batches if your skillet is smaller than 12 inches.
Ground Beef and Vegetable Stir Fry
This recipe works well with the vegetables you already have on hand, which makes it an easy weeknight dinner when you don’t feel like making an extra trip to the store.
Keep the pan hot, add the vegetables in the right order, and let the sauce thicken just long enough to coat everything.
Looking for another quick stir fry dinner? Try our Beef and Broccoli stir fry or Chicken Asparagus Stir Fry.
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Ground Beef Stir Fry
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Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
For the Stir Fry
- 1 pound lean ground beef
- 1 tablespoon vegetable oil
- 1 small yellow onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 cups broccoli florets, cut small
- 1 red bell pepper, sliced into thin strips
- 8 ounces sugar snap peas
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and sesame oil. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into crumbles as it cooks. Drain any excess grease, then transfer the beef to a plate and set aside.
- Add the oil to the skillet. Add the onion and cook for 2 to 3 minutes, until it begins to soften. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
- Add the broccoli and cook for 1 to 2 minutes, stirring frequently.
- Add the bell pepper and sugar snap peas. Continue cooking for 2 to 4 minutes, or until the vegetables are crisp-tender.
- Return the ground beef to the skillet and stir to combine.
- Whisk the sauce again, then pour it into the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables. Remove from the heat and stir in the green onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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