I love making this ground beef stir fry when I want a quick and flavorful dinner that feels better than takeout. The combination of tender vegetables, savory ground beef, and a rich homemade sauce creates a satisfying meal that comes together in very little time. I usually serve it over steamed rice or noodles for an easy weeknight dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, budget-friendly, and packed with flavor. The ground beef cooks quickly, and the vegetables stay crisp and colorful. I also like how easy it is to customize with different vegetables or spice levels depending on what I have at home. The homemade sauce coats everything perfectly and gives the dish a delicious balance of savory, sweet, and slightly tangy flavors.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 tablespoon vegetable oil
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/4 cup water
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, sliced
Cooked rice or noodles for serving
Directions
I heat the vegetable oil in a large skillet or wok over medium-high heat.
I add the ground beef and cook it until browned, breaking it apart with a spoon as it cooks. I drain any excess grease if needed.
I stir in the onion, bell peppers, and broccoli. I cook the vegetables for about 4 to 5 minutes until they are slightly tender but still crisp.
I add the garlic and ginger and cook for another 30 seconds until fragrant.
In a small bowl, I whisk together the soy sauce, brown sugar, oyster sauce, cornstarch, water, sesame oil, and black pepper.
I pour the sauce into the skillet and stir everything together. I let the mixture simmer for 2 to 3 minutes until the sauce thickens and coats the beef and vegetables.
I sprinkle sliced green onions over the stir fry and serve it hot with rice or noodles.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I sometimes swap the broccoli for snap peas, mushrooms, or carrots depending on what I have available. For extra heat, I like adding red pepper flakes or a drizzle of sriracha. I also enjoy using ground turkey or chicken instead of beef for a lighter version. When I want a low-carb option, I serve the stir fry over cauliflower rice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the stir fry for up to 2 months. I usually reheat it in a skillet over medium heat until warmed through, but the microwave also works well for quick meals.
FAQs
Can I make this stir fry ahead of time?
I often prepare the sauce and chop the vegetables ahead of time to make cooking even faster later in the day.
What type of ground beef works best?
I prefer using lean ground beef because it gives great flavor without too much grease.
Can I use frozen vegetables?
I sometimes use frozen stir fry vegetables when I need a quicker option. I just cook them until heated through.
What can I serve with ground beef stir fry?
I usually serve it with steamed rice, fried rice, noodles, or cauliflower rice.
How do I keep the vegetables crisp?
I cook the vegetables over medium-high heat and avoid overcooking them so they stay slightly crunchy.
Conclusion
I love how quick, easy, and flavorful this ground beef stir fry recipe is for busy evenings. The combination of savory beef, crisp vegetables, and rich sauce makes it a reliable meal that I can customize in many ways. It is one of my favorite homemade dinners when I want something satisfying without spending too much time in the kitchen.
A quick and flavorful ground beef stir fry loaded with crisp vegetables and coated in a savory homemade sauce. Perfect for busy weeknights and delicious served over rice or noodles.
Ingredients
1 pound ground beef
1 tablespoon vegetable oil
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/4 cup water
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, sliced
Cooked rice or noodles for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
Stir in the onion, red bell pepper, green bell pepper, and broccoli. Cook for 4 to 5 minutes until the vegetables are slightly tender but still crisp.
Add the garlic and ginger and cook for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, cornstarch, water, sesame oil, and black pepper.
Pour the sauce into the skillet and stir everything together. Simmer for 2 to 3 minutes until the sauce thickens and coats the beef and vegetables.
Sprinkle sliced green onions over the stir fry and serve hot with rice or noodles.
Notes
Use lean ground beef to reduce excess grease.
Swap broccoli with snap peas, mushrooms, or carrots for variety.
Add red pepper flakes or sriracha for extra heat.
Ground turkey or chicken can be used instead of beef for a lighter option.
Serve over cauliflower rice for a low-carb variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
