Ground Beef Stir Fry
Published Aug 04, 2025
This ground beef stir fry recipe is easy to make with a homemade sauce, browned ground beef, onions, red peppers, and broccoli. Serve with rice.
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Ground beef stir fry easy 30-MINUTE dinner!
I make this ground beef stir fry when I need something quick that doesn’t feel like the same old thing. It comes together in under 30 minutes, and my kids actually like it, which makes it a regular in our rotation.
The sauce is simple, the veggies are flexible depending on what I have, and everything cooks in one pan when making just the ground beef stir fry. I usually serve it over rice, but it works on its own, too, if I’m short on time or just don’t feel like making a side.
Happy Cooking!
– Yumna
Ground Beef Stir Fry Ingredients
- Ground beef: I use 90% lean ground beef, but anything close works.
- Veggies: Bell pepper, onion, and broccoli are my usual mix, but you can swap in whatever you have, carrots, snap peas, or zucchini all work.
- Sauce: A mix of soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch. You can adjust the soy sauce to taste or skip the oyster sauce if needed, but it adds great flavor.
How to Make Ground Beef Stir Fry
Ground Beef Stir Fry Recipe
Ingredients
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch
- Sliced green onions for garnish
Stir fry
- 1 pound 90% lean ground beef
- 1 tablespoon avocado oil
- 1 small yellow onion finely chopped
- 1 red bell pepper finely chopped
- 2 cups small broccoli florets
Instructions
- Whisk the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch until smooth; set aside.
- Heat a large skillet or wok over medium-high. Add the oil and the ground beef, breaking it up, until browned half way cooked, 3–4 minutes.
- Stir in the chopped onion and red pepper; cook 2 minutes. Add the broccoli florets and cook for another 2 minutes, stirring frequently, until the vegetables are crisp-tender.
- Pour the sauce over the beef mixture and cook, stirring, until the sauce thickens and is well combined with everything, about 1 minute.
- Remove from heat. Sprinkle with green onions over steamed rice, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chop everything before you start. This cooks fast, so it helps to have the veggies and sauce prepped ahead.
- Don’t overcook the veggies. You want them tender but still crisp, just a few minutes is enough.
- Use a big pan or wok. Crowding the ingredients can make everything steam instead of stir fry.
- Taste before serving. Depending on your soy sauce or oyster sauce, you might want to add a little more vinegar or honey at the end.
FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually just toss it in a skillet over medium heat with a splash of water or broth to loosen up the sauce. Microwave works too, just cover it so it doesn’t dry out.
Yes, you can freeze it. Let it cool completely, then store it in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. The veggies might soften a bit after freezing, but the flavor holds up.
Comments
I’m confused about the serving size. That doesn’t look like it would make 8 cups of food (1 #gr beef, 1 pepper, small onion and 2 cups of broccoli).
You’re right, it’s about 5-6 cups of food, so I just adjusted it. Each serving should be about 1.25 cups. Sorry about that!