It’s hard to beat this Ground Beef Stir Fry if you’re looking for a meal that comes together fast and brings big flavor to the table. It’s got loads of tender-crisp veggies, lots of meat, and a sweet-and-savory sauce that coats every bite. Just add rice and dinner is done!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
A simple stir fry for the ground beef lovers.
Ground beef is tasty, hearty, and budget-friendly, which is why I love it in Ground Beef Tacos, Ground Beef and Potatoes, and Ground Beef Pasta.
But until now, I’ve never thought to add it to a stir fry. Friends, this ground beef stir fry is a must-make!
- I adore Pork Stir Fry and Chicken Stir Fry, but the great thing about ground beef stir fry is that you get meat in every! single! bite!
- Another pro for ground beef recipes: No slicing needed! Just dump it into the pan and go.
- It’s not just about the meat, though—this is a stir fry that’s BIG on veggies, with bell peppers, carrots, green beans, and green onions.
- The sauce is the perfect balance of sweet and savory, and it’s sticky too, so it coats all the veggies and ground beef rather than staying at the bottom of the pan.
If you’re looking for more ground beef dinner ideas with an Asian spin, try my Korean Beef Bowl too.
My Tips for Making a Perfect Ground Beef Stir Fry
- Have Your Ingredients Ready to Go. Because stir fries move quickly! Cut all your veggies, measure everything out, and set it up next to the stovetop so it’s ready when you are.
- Streamline the Prep. The bulk of prep for this recipe is washing and cutting the veggies. If your grocery store has a salad bar, you can get your veggies there and skip the prep work, making this a 20-minute dinner.
- Use the Biggest Pan You Have. Or a wok, if you have one. When you try to make a stir fry in a smaller pan, the veggies will steam and get soft, rather than getting a nice sear and a crisp texture.
How to Make Ground Beef Stir Fry
Make the Sauce. Whisk all the ingredients in a liquid measuring cup.
Brown the Beef. Heat your skillet over medium-high, then add a tablespoon of oil. Once the oil is shimmering, add the beef, salt, and pepper. Break it apart as it cooks and once it’s browned, transfer it to a plate.
Stir-Fry the Veggies. Wipe the skillet clean and add the remaining oil. Cook the veggies until they’re just a bit soft, but still have some bite to them.
Add the Aromatics. Stir in the ginger and red pepper flakes, followed by the white and light green parts of the green onion.
Make It Saucy. Return the beef to the skillet with the sauce. Cook until the sauce is thickened, then add the remaining green onions and sesame seeds.
Serve It. Season to taste and serve with white rice, brown rice, or cooked quinoa. Cauliflower Fried Rice would be great too for a lower carb option. ENJOY!
Recipe Variations
- Make It Spicy. Add red pepper flakes to the sauce, or garnish your ground beef stir fry with chili crisp. (I love the one from Trader Joe’s that has little bits of crunchy onion in it too!)
- Switch It Up With the Seasons. You can use whatever veggies are in season or what you happen to have on hand. Asparagus is a great swap for green beans in the spring and zucchini would be excellent in the summer.
More Easy Stir Fry Dinners
- Teriyaki Chicken Stir Fry is another stir fry recipe with a sticky, sweet, and savory sauce. Kids love this one!
- Make this Tofu Stir Fry for a Meatless Monday dinner that doesn’t disappoint.
- Forget the rice! Stir Fry Noodles are a complete meal in a single skillet.
Ground Beef Stir Fry
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
For the sauce:
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 2 tablespoons pure maple syrup honey, or brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 clove garlic minced
For the stir fry:
- 2 tablespoons canola oil or neutral cooking oil of choice, divided
- 1 pound lean ground beef
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large bell pepper seeded and cut into thin 1/8-inch slices
- 1 large carrot scrubbed and cut into thin, 2 x 1/4-inch matchsticks or thin 1/8-in coins
- 8 ounces green beans trimmed and cut into 1 1/2-inch pieces, or 3 cups broccoli florets
- 1 tablespoon minced fresh ginger from about a 1-inch piece
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 small bunch green onions thinly sliced, white/light green parts and dark green parts divided
- 1 tablespoon sesame seeds optional for serving
- Cooked brown rice or white rice for serving
Instructions
- In a liquid glass measuring cup with a spout, whisk together the soy sauce, water, maple syrup, cornstarch, sesame oil, and garlic until smoothly combined. Set aside. Gather all of your ingredients and set them near the stove (stir fries move fast!).
- Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of the canola oil. Once the oil is hot and shiny, add the beef, salt, and black pepper. With a wooden spoon or similar sturdy spatula, break up the meat, browning it until it is fully cooked through; this will take 5 to 7 minutes. With a slotted spoon, remove the beef to the plate.
- With a paper towel, carefully wipe the skillet clean, then add the remaining tablespoon canola oil. Add the bell pepper, carrots, and green beans. Cook, stirring often, until the vegetables are crisp-tender, about 4 minutes.
- Add the ginger and red pepper flakes and cook until very fragrant, about 30 seconds. Stir in the white and light green parts of the green onions.
- Return the beef to the skillet. Pour the sauce over the top, then stir to coat. Let cook 1 to 2 minutes, until the sauce is thickened, stirring constantly.
- Stir in the reserved green onion tops then sprinkle with sesame seeds. Taste and adjust seasoning as desired. Serve hot with rice.
Notes
- TO STORE: Refrigerate leftover ground beef stir fry in an airtight container for up to 4 days.
- TO FREEZE: Store leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO REHEAT: Warm leftover ground beef stir fry in a wok or skillet over medium heat until warmed through, or in the microwave.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
I would make this recipe again
Thank you Scott!
Delicious!!!! Didn’t have green onions, so substituted a small onion, thinly sliced, and saute it with the other veggies. Tasty meal!!
Great to hear! Thank you Gerri!
Great flavor and easy to make!!
Thank you Rachel!
This recipe was a hit! I had some ground beef in the fridge and didn’t feel like making burgers again, so this was a nice change. It’s simple, pretty quick, and everything cooks in one pan, which I appreciate. I used broccoli instead of green beans and it still turned out great. The sauce thickened just right and coated everything evenly.
So glad to hear you enjoyed it, Alyssa! Don’t forget to check out all of our ground beef recipes here: https://www.wellplated.com/?s=ground+beef So many different ways to use up that beef!
My husband and I made this last night and loved it! He’s immediate response was…this one’s going into the rotation.
Yay! Love to hear that! Thank you Lisa!
Thanks Erin for another great recipe. Served it over roasted cauliflower for more veggies!
Looks great, Beth! Thanks for sharing!
Made this today with jasmine rice and it was surprisingly filling. I was worried the sauce would be too sweet with the maple syrup, but it was actually well-balanced. The green beans and carrots gave a nice crunch, and the beef soaked up the sauce really well. I will definitely make this again. Thank you!
Glad to hear the flavors worked well for you, Pamella! Thank you!
We absolutely loved it! I would make this recipe again.
o glad to hear, Stephanie!
Made this for dinner tonight and it was a hit! Excited to add this into my rotation when I’m craving Asian flavors!
So glad you enjoyed it, Sarah! Looks fabulous!
This was really good. The only change I made was I subbed broccoli for the green beans & minced ginger from a jar & honey for maple syrup. Because that’s what I had on hand. Thank you for the recipe. It is going on rotation.
So glad it worked well for you, Sue! Thank you!
This was so good! I subbed broccoli, honey& squeeze garlic because that’s what I had on hand. It will definately go on rotation here! Thank you for the recipe!
Great to hear, Sue! Thank you!
I am definitely going to make this, but my pre-comment is why do you recommend canola oil when there is so much written about it not being a good choice?
Hope you enjoy it, Karen! You can definitely use what ever oil you prefer! Hope this helps!
So delicious! We loved all the vegetables and my husband was really happy to see fresh green beans included. They are his favorite. The sauce is so good! We had enough for lunch the next day and it reheated really well. YUM!
So happy to hear, thank you Rachel!