If you’re looking for an easy weeknight dinner that’s full of flavor, this ground beef stir fry is a recipe to rely on. Lean ground beef, crisp vegetables, and a savory homemade stir-fry sauce come together in a single skillet in about 30 minutes. It’s simple, budget-friendly, and perfect for busy evenings—serve it over rice, quinoa, or noodles for a satisfying meal.
Ground beef is an ingredient I keep on hand because it’s affordable, versatile, and quick to cook. When I want a fast dinner without sacrificing flavor, this stir fry is one of my go-to recipes. It all cooks in one pan with crisp vegetables and a simple homemade sauce that often tastes better than takeout. Leftovers reheat well and make a convenient lunch the next day.
Recipe Overview
Ingredients
Below are the key ingredients for a ground beef vegetable stir-fry. Full measurements are listed in the recipe card further down.
- Lean ground beef: Use 90/10 or 93/7 to keep excess grease low while keeping good flavor.
- Snap peas (mangetout): Add a fresh crunch and cook quickly. Frozen stir-fry vegetables can also work.
- Bell pepper: Red adds sweetness and color, but any color works.
- Green onions: Cook the white parts first for mild flavor; add green tops at the end for brightness.
- Garlic & ginger: Fresh is best for authentic stir-fry flavor.
- Soy sauce (low-sodium): Keeps the sauce flavorful without too much salt.
- Oyster sauce: Adds rich umami depth.
- Rice vinegar: Balances the sweetness with acidity.
- Honey: Gives a touch of sweetness.
- Cornstarch: Thickens the sauce so it coats everything evenly.
Recipe Tips
- Brown the beef thoroughly before adding vegetables to develop flavor.
- Slice the bell pepper into even pieces so it cooks uniformly.
- Avoid overcooking vegetables; aim for crisp-tender texture.
- Whisk the sauce well so the cornstarch dissolves evenly.
- Stir continuously once the sauce is added so it thickens smoothly and coats the ingredients.
- Have all ingredients prepped before you start; stir-fries move quickly.
How To Make Ground Beef Vegetable Stir Fry
Step 1: Brown the ground beef
Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add 1 pound lean ground beef and cook 5–6 minutes, breaking it into small crumbles, until nicely browned. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.
Tip: Let the beef sit undisturbed for a minute or two early on to help it develop a brown crust.
Step 2: Add the aromatics
Stir in 3 cloves minced garlic and 2 teaspoons grated fresh ginger. Cook about 30 seconds, stirring constantly, until fragrant. Garlic and ginger cook fast—keep them moving to avoid burning.
Step 3: Cook the vegetables
Add 1 thinly sliced red bell pepper and the white parts of 4 green onions. Cook 3–4 minutes, stirring occasionally, until crisp-tender. Stir in ½ pound snap peas and the green parts of the onions; cook 1–2 more minutes until bright green and just tender.
Tip: Keep vegetables vibrant and slightly crisp for the best texture.
Step 4: Make the stir-fry sauce
Whisk together ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water in a small bowl until smooth. Whisk again just before adding if the cornstarch has settled.
Step 5: Finish the stir-fry
Pour the sauce into the skillet and stir continuously for 1–2 minutes until it thickens into a glossy coating that clings to the beef and vegetables. Remove from heat and garnish with sesame seeds and extra sliced green onions.
Step 6: Serve and enjoy
Serve immediately over steamed jasmine rice, brown rice, quinoa, cauliflower rice, or your favorite noodles. For extra brightness, squeeze fresh lime juice over the finished dish or add a drizzle of sriracha for heat.
Variations
This recipe is easy to adapt based on what you have on hand:
- Swap ground beef for ground turkey or ground chicken.
- Add broccoli, mushrooms, carrots, zucchini, cabbage, bok choy, or baby corn in place of—or in addition to—the listed vegetables.
- Stir in water chestnuts for extra crunch.
- Use maple syrup instead of honey if preferred.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Add sriracha, chili-garlic sauce, or red pepper flakes for heat.
What to Serve With Ground Beef Stir Fry
This stir-fry pairs well with almost any grain or noodle and with simple vegetable sides:
- Steamed jasmine or brown rice; quinoa; cauliflower rice
- Rice noodles, lo mein, or zucchini noodles
- Steamed broccoli, sautéed green beans, or a crisp cucumber salad
Storage Recommendations
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled stir-fry up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Vegetables may soften slightly but the flavor remains good.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened. You can also microwave individual portions for 1–2 minutes.
Common Questions
Yes. Frozen stir-fry vegetables work well and can be added directly to the skillet without thawing; they may need an extra minute or two to cook through.
Absolutely. This recipe is excellent for meal prep and reheats well throughout the week.
It can be. Use gluten-free tamari in place of soy sauce and ensure your oyster sauce is gluten-free.
Yes. Add sriracha, chili-garlic sauce, sambal, or red pepper flakes for a spicy kick.
Common Mistakes to Avoid
- Using high-fat ground beef without draining excess grease.
- Overcooking vegetables until they’re soft and limp.
- Adding the sauce before the vegetables are nearly cooked.
- Failing to dissolve the cornstarch fully before adding the sauce.
- Cooking over too low heat, which prevents good browning.
- Skipping fresh garlic and ginger, which are key to the dish’s flavor.
You May Also Like
- Cheeseburger Bowl
- Lemon Garlic Salmon
- Ground Turkey Stir Fry
- Instant Pot Chicken Breast
- Vegan Tofu Stir Fry
- Mongolian Beef Stir Fry
Thank you for cooking along. If you try this recipe, please leave a comment and rating below to share how it turned out.
Ground Beef Stir Fry
Ingredients
Stir Fry:
- 1 pound lean ground beef
- 1 tablespoon avocado oil (or olive oil)
- ½ pound snap peas
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
Stir Fry Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- Sesame seeds
- Extra sliced green onions
Instructions
- Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add 1 pound lean ground beef and cook 5–6 minutes, breaking it into small crumbles, until nicely browned. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.
- Stir in 3 cloves minced garlic and 2 teaspoons grated ginger; cook about 30 seconds until fragrant.
- Add 1 sliced red bell pepper and the white parts of 4 green onions; cook 3–4 minutes until crisp-tender.
- Add the green parts of the onions and ½ pound snap peas; cook 1–2 minutes more.
- In a small bowl, whisk ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water until smooth.
- Pour the sauce into the skillet and stir continuously for 1–2 minutes until it thickens into a glossy coating that clings to the beef and vegetables.
- Remove from heat and sprinkle with sesame seeds and extra sliced green onions. Serve immediately over steamed rice, quinoa, or noodles.
Notes
- Serving size: approximately 1½ cups.
- Use 90/10 or 93/7 lean ground beef to minimize excess grease. If you use higher-fat beef, drain before adding vegetables.
- Prep all ingredients before cooking since stir-fries come together quickly.
- Cook vegetables until crisp-tender to avoid sogginess.
- Whisk the sauce well so the cornstarch is fully dissolved for an even thickening.
- Leftovers store in an airtight container in the refrigerator for up to 4 days and reheat well for meal prep.