Ground Beef Stir Fry
When weeknights get busy, I reach for recipes that are fast, flavorful, and comforting without a long list of steps. This Ground Beef Stir Fry is exactly that: savory, slightly sweet, and loaded with crisp-tender vegetables. The sauce is glossy and simple, coming together from pantry staples like low-sodium soy sauce, maple syrup (or honey or brown sugar), and a touch of sesame oil. Even better, it reheats beautifully and pairs perfectly with steaming bowls of brown or white rice.
Why you’ll love this Ground Beef Stir Fry
- Ready in about 30 minutes from start to finish.
- Flexible: swap vegetables based on what you have on hand.
- Balanced flavors — salty, sweet, savory, and a hint of heat from red pepper flakes.
- One skillet for easy cleanup.
Ingredients
- 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
- 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
Prep tips before you start
Measure the sauce ingredients and whisk them together before you turn on the heat — that small step makes everything move quickly once the pan is hot. Slice the vegetables uniformly so they cook evenly: thin 1/8-inch bell pepper slices and matchstick carrots work best for a quick stir-fry texture. Keep the white and light green parts of the green onions separated from the dark green tops, since the lighter parts add aromatic depth during cooking while the darker tops are pretty garnishes.
Step-by-step Directions
- Whisk the sauce: In a small bowl, combine ⅓ cup low-sodium soy sauce, ⅓ cup water, 2 tablespoons pure maple syrup (or honey, or brown sugar), 2 tablespoons cornstarch, 1 tablespoon sesame oil, and 1 clove garlic (minced). Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set the sauce aside.
- Heat the pan and brown the beef: Add 1 tablespoon of canola oil to a large skillet or wok and heat over medium-high heat until shimmering. Add 1 pound lean ground beef to the hot pan. Break the meat into pieces and cook, stirring occasionally, until it is fully browned, about 4–6 minutes.
- Season the beef: Sprinkle ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper over the browned beef, stir to combine, then transfer the cooked beef to a plate and set aside. Leave any browned bits and a little oil in the pan for flavor.
- Sauté the vegetables: Add the remaining 1 tablespoon canola oil to the same skillet and heat over medium-high. Add the white and light green parts of 1 small bunch of green onions, 1 large bell pepper (thin 1/8-inch slices), 1 large carrot (thin matchsticks or 1/8-inch coins), and 8 ounces green beans (trimmed and cut into 1 1/2-inch pieces) or 3 cups broccoli florets. Stir-fry the vegetables for 3–5 minutes, until they become crisp-tender but still bright in color.
- Add aromatics and heat: Push the vegetables to the sides of the pan and add 1 tablespoon minced fresh ginger and ¼ teaspoon red pepper flakes. Stir the aromatics into the vegetables and cook for about 30 seconds to 1 minute, until fragrant.
- Return the beef to the pan: Add the cooked ground beef back into the skillet with the vegetables and stir to combine, distributing the beef evenly among the vegetables.
- Thicken with the sauce: Give the sauce one more quick whisk, then pour it into the skillet. Stir constantly as the sauce comes to a gentle boil — it will thicken quickly because of the cornstarch. Continue cooking and stirring for 1–2 minutes until the sauce is glossy and coats the beef and vegetables evenly.
- Taste and finish: Taste the stir fry and adjust heat with extra red pepper flakes if desired. Stir in the dark green parts of the sliced green onions. If using, sprinkle 1 tablespoon sesame seeds over the dish.
- Serve: Spoon the Ground Beef Stir Fry over cooked brown rice or white rice and serve immediately.
Make-ahead and storage
You can fully prepare this stir fry and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If the sauce thickens too much in storage, add a splash of water while reheating to loosen it.
Swaps and variations
- Vegetables: Swap in snap peas, baby corn, zucchini, or mushrooms depending on what’s in season or what you have on hand. If you use denser vegetables like broccoli, cut them into small florets so they cook quickly.
- Sweeter sauce: If you prefer a sweeter edge, increase the maple syrup by 1 teaspoon at a time or replace it with the indicated honey or brown sugar.
- Extra heat: Add more red pepper flakes or a drizzle of chili oil when serving.
- Greener bowl: Serve on a bed of steamed greens or cauliflower rice for a lower-carb option.
Serving suggestions
This Ground Beef Stir Fry is excellent spooned over steaming bowls of brown rice or white rice. For a bright finish, serve with lime wedges, extra sliced green onions, and a sprinkle of sesame seeds. A side of quick pickled cucumbers or a simple cabbage slaw also pairs nicely and adds refreshing contrast.
Final notes
With a short ingredient list and a straightforward method, this Ground Beef Stir Fry is one of those recipes you’ll reach for again and again. It’s forgiving, fast, and full of texture: tender beef, crisp vegetables, and a shiny sauce that ties everything together. Keep a bowl of it in the fridge for easy lunches, or double the batch to feed a crowd — it’s a reliable, weeknight favorite.
Ground Beef Stir Fry
Ingredients
Equipment
Method
- Whisk together the soy sauce, water, maple syrup (or honey/brown sugar), cornstarch, sesame oil, and minced garlic in a liquid measuring cup or small bowl until smooth; set the sauce aside.
- Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon of canola oil.
- Add the ground beef, sprinkle with the kosher salt and black pepper, and break it up with a wooden spoon; cook until browned and fully cooked, about 5 to 7 minutes.
- Use a slotted spoon to transfer the cooked beef to a plate, leaving any excess fat in the pan; wipe the skillet clean with a paper towel.
- Add the remaining 1 tablespoon canola oil to the skillet, then add the sliced bell pepper, prepared carrot, and trimmed green beans; cook, stirring often, until the vegetables are crisp-tender, about 4 minutes.
- Add the minced ginger and red pepper flakes and cook until fragrant, about 30 seconds, then stir in the white and light-green parts of the sliced green onions.
- Return the cooked beef to the skillet, pour the reserved sauce over everything, and stir constantly until the sauce thickens and coats the beef and vegetables, about 1 to 2 minutes.
- Stir in the dark green tops of the green onions, sprinkle with sesame seeds if using, taste and adjust seasoning, and serve hot with cooked rice.
Notes
- Refrigerate leftovers in an airtight container up to 4 days.
- Freeze leftovers up to 3 months and thaw overnight before reheating.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
