Ground Beef Stir Fry

This quick and easy ground beef stir fry is my go-to weeknight recipe for when I need something fast, filling, and packed with flavor. It is loaded with plenty of fresh veggies and a sticky, tangy sauce that pulls everything together in one pan. You can pile this savory stir fry over rice or roll it up in lettuce cups for something light and crunchy

I whipped this up on a hectic Tuesday when my fridge was almost bare and now even my picky eaters ask for it every week. This meal has definitely saved our dinners countless times

Ingredients

• Ground beef: gives hearty flavor and is quick to brown Try to pick 80-20 for the best balance of taste and less excess fat
• Zucchini: brings in freshness and soaks up the sauce Look for zucchini that feel firm and are free of dents
• Brown mushrooms or baby Bella: add earthy flavor and chew Choose mushrooms that are dry not slimy and are an even color
• Carrot: adds sweetness and crunch Peel and julienne for even cooking Use carrots that have smooth skins
• Chives or green onions: make a crisp garnish Pick vibrant and perky bunches for extra freshness
• Low-sodium soy sauce or tamari: supplies salty savory depth Go for gluten-free tamari if you need it
• BBQ sauce: gives tang and a touch of smoke Opt for your favorite style for a custom twist
• Real maple syrup: lends natural sweetness Use pure maple for the best taste not pancake syrup
• Garlic: brings bite and aromatic punch Use fresh if you can for max flavor
• Ginger: adds bright warmth Freshly grated or even frozen cubes work
• Sesame oil: builds nutty richness Choose toasted sesame oil for the boldest taste

Step-by-Step Instructions

Mix the Sauce:

In a small bowl combine the soy sauce BBQ sauce maple syrup garlic ginger and sesame oil Stir well until the maple syrup dissolves fully Make sure you taste the sauce here so you can adjust the sweetness or saltiness to your liking

Brown the Beef:

Set a large skillet or wok over medium high heat Add a tablespoon of oil if your pan needs it Put in the ground beef and stir well as it cooks Use a wooden spatula to break it up so it browns evenly Let it cook for around 5 minutes until the beef is no longer pink and has some crispy edges Transfer the beef to a separate bowl but keep the flavorful oil behind in the pan

Sauté the Veggies:

Into the skillet add a little more oil if necessary Toss in the sliced zucchini mushrooms and carrots Spread them in an even layer Let them cook undisturbed for a minute to get a little sear now stir and sauté for 2 to 3 minutes You want the zucchini to be half done still bright green and the carrots to have lost their raw edge but both should hold their shape

Combine Beef and Sauce:

Return the browned beef to the pan with the veggies Pour over your prepared sauce Use a sturdy spoon to toss everything together so the sauce coats each piece Let it simmer for two minutes so the flavors blend and the garlic and ginger smell fragrant The veggies should remain crisp tender

Season and Serve:

Taste for salt and pepper If you want more sweetness or a bigger kick of ginger now is the time to add it Remove from the heat Serve your stir fry over warm rice or spoon it into sturdy lettuce leaves Garnish with chives or sliced green onions

Pin it

My favorite part of this recipe is the sauce which hits all the right notes of salty sweet tangy and warm I always let my kids help mix it up which somehow makes them more excited to eat their vegetables This dish reminds me of my first apartment dinners when I learned how a handful of humble veggies and beef could shine with the right sauce

Storage Tips

Once the stir fry cools down transfer it to an airtight container and keep in your refrigerator for up to four days If you are planning for longer storage use a freezer safe container and freeze for up to three months When you are ready to reheat gently warm in a skillet or use your microwave until steaming hot for safe eating

Ingredient Substitutions

If you are not a fan of mushrooms swap in bell peppers broccoli or snap peas You can use ground turkey for a lighter version or even plant based ground for a vegetarian meal Play around with the sauce by trying hoisin in place of BBQ sauce or honey instead of maple syrup

Serving Suggestions

Spoon the hot stir fry over steamed white or brown rice for a satisfying meal You can also pack it into crisp lettuce cups for a fun finger food dinner or serve it over cooked rice noodles for an even speedier meal Add a sprinkle of sesame seeds or a drizzle of sriracha if you like added heat

Pin it

Frequently Asked Questions

→ Can I substitute the vegetables used?

Yes, you can swap in bell peppers, snap peas, or broccoli depending on what's available or your preferences. Just be sure to adjust cooking times to keep vegetables crisp-tender.

→ Is this dish gluten-free?

It can be made gluten-free by using tamari or a certified gluten-free soy sauce. Double-check your BBQ sauce as well to ensure it fits dietary needs.

→ How do I prevent the veggies from overcooking?

Add vegetables towards the end and sauté briefly over high heat. Stop cooking when zucchini and carrots are still crisp-tender for the best texture.

→ What protein alternatives work well?

Ground turkey, chicken, or even crumbled tofu can be used in place of beef. Adjust seasoning to suit your choice of protein.

→ What sides pair well with this dish?

Steamed white or brown rice complements the savory sauce. For a low-carb option, serve in lettuce cups or over cauliflower rice.

→ How should leftovers be stored?

Cool completely before placing in an airtight container. Refrigerate for up to 4 days, or freeze for longer storage. Reheat in a skillet or microwave as needed.