Perfect choice — ground beef stir-fry is one of those weeknight heroes: fast, budget-friendly, and totally satisfying. 🥢
You get that takeout-style flavor without all the fuss of slicing steak. Here’s how to make a delicious version with simple ingredients.
🥩 Ground Beef Stir-Fry
Ingredients
(Serves 4)
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1 lb (450 g) ground beef
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2 tbsp oil (vegetable or sesame oil)
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated (or 1 tsp powdered)
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1 medium onion, sliced
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1 bell pepper, sliced
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1–2 cups mixed vegetables (broccoli, snap peas, carrots, etc.)
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2 green onions, chopped (for garnish)
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1 tbsp sesame seeds (optional)
Stir-Fry Sauce
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3 tbsp soy sauce
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2 tbsp oyster sauce (adds depth; can sub hoisin sauce)
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1 tbsp brown sugar or honey
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1 tbsp rice vinegar or lime juice
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1 tsp cornstarch + 2 tbsp water (for thickening)
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½ tsp chili flakes or 1 tsp sriracha (optional, for spice)
Instructions
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Brown the beef:
Heat a large skillet or wok over medium-high heat.
Add oil and ground beef. Cook until browned and crumbly, breaking it up as it cooks. Drain any excess fat if needed. -
Add aromatics:
Stir in garlic and ginger. Cook about 30 seconds until fragrant. -
Add veggies:
Toss in onion, bell pepper, and your mixed vegetables. Stir-fry 3–5 minutes until crisp-tender. -
Make the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and cornstarch slurry. -
Combine:
Pour sauce over the beef and vegetables. Stir well until everything’s coated and the sauce thickens slightly (1–2 minutes). -
Finish & serve:
Garnish with chopped green onions and sesame seeds.
Serve over steamed rice, noodles, or even lettuce wraps.
💡 Tips & Variations
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Add spice: Use chili garlic sauce or gochujang for a Korean-style version.
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Make it healthy: Swap white rice for brown rice or cauliflower rice.
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Flavor boost: A splash of toasted sesame oil at the end adds an authentic stir-fry aroma.
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Meal prep tip: This reheats beautifully — double the batch for easy lunches.
Would you like me to show you a “Korean-inspired” ground beef stir-fry version next (with gochujang and sesame), or a “Teriyaki-style” one that’s sweet and sticky?
