Description
Quick and easy ground beef stir-fry with colorful vegetables in a savory sauce, perfect served over rice.
Ingredients
Scale
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 tablespoon vegetable oil (or canola oil)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce (optional, but adds great depth)
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Cooked rice, for serving (jasmine or brown rice recommended)
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no longer pink (5-7 minutes).
- Drain off any excess fat from the skillet.
- Season the browned beef with a pinch of salt and pepper.
- Remove the browned beef from the skillet and set it aside in a bowl.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch, brown sugar, and sesame oil. Ensure the cornstarch is fully dissolved.
- Add red pepper flakes to the sauce mixture, if desired.
- Set the sauce aside.
- In the same skillet or wok, add the sliced onion. Cook over medium heat, stirring occasionally, until the onion is softened and translucent (3-5 minutes).
- Add the minced garlic and ginger to the skillet. Cook, stirring constantly, until fragrant (about 30 seconds).
- Add the sliced bell peppers (both red and green) and sliced carrots to the skillet. Stir-fry for 3-5 minutes, until the peppers are slightly softened but still crisp-tender.
- Add the broccoli florets to the skillet. Stir-fry for another 2-3 minutes, until the broccoli is bright green and slightly tender.
- Add the browned ground beef back to the skillet with the vegetables.
- Pour the prepared sauce over the beef and vegetables.
- Stir-fry continuously until the sauce thickens and coats the beef and vegetables evenly (1-2 minutes).
- Make sure all the beef and vegetables are coated with the sauce. Stir constantly to prevent sticking and burning.
- Taste the stir-fry and adjust the seasoning as needed.
- Continue to cook until the sauce reaches your desired consistency.
- Serve the ground beef stir-fry hot over cooked rice.
- Garnish with sesame seeds and chopped green onions.
Notes
- Use 80/20 ground beef for best flavor.
- Low sodium soy sauce is preferred.
- Oyster sauce adds great depth but is optional.
- Adjust red pepper flakes to your spice preference.
- Feel free to substitute or add other vegetables like snow peas, mushrooms, or water chestnuts.
- Tamari can be used instead of soy sauce to make this recipe gluten-free.
- Prep vegetables and sauce ahead of time to save time.
- High heat and constant stirring are key to a good stir-fry.
- Adjust sauce thickness by adding water or cooking longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes