Description
This quick ground beef stir fry is a healthy, budget-friendly dinner ready in just 20 minutes! Packed with colorful veggies and a sweet-savory sauce, it’s perfect for busy weeknights. Serve over rice or noodles for a family-friendly meal that rivals takeout.
Ingredients
For the Sauce
⅓ cup low-sodium soy sauce
¼ cup low-sodium beef broth
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
¼ teaspoon red pepper flakes (optional, for heat)
For the Stir Fry
1 pound lean ground beef
2 tablespoons olive oil (or vegetable oil), divided
½ teaspoon kosher salt
¼ teaspoon black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 large carrot, julienned or thinly sliced
1 small yellow onion, sliced
2 cups broccoli florets (fresh or frozen)
2 green onions, thinly sliced (white and green parts separated)
1 tablespoon sesame seeds (optional, for garnish)
Cooked rice, noodles, or cauliflower rice, for serving
Instructions
Prepare the Sauce: In a small bowl or measuring cup, whisk together soy sauce, beef broth, honey, rice vinegar, sesame oil, cornstarch, garlic, and ginger until smooth. Set aside.
Cook the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the ground beef, salt, and pepper. Cook, breaking it apart with a wooden spoon, until browned and cooked through (about 5 minutes). Remove beef to a plate and set aside.
Stir-Fry the Veggies: Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon of oil. Add bell peppers, green beans, carrots, onion, and broccoli. Stir-fry for 3-4 minutes until crisp-tender.
Add Aromatics: Stir in the white parts of the green onions and red pepper flakes (if using). Cook for 30 seconds until fragrant.
Combine & Thicken: Return the beef to the skillet. Pour in the sauce and stir to coat. Cook for 1-2 minutes until the sauce thickens and clings to the beef and veggies. Stir in the green parts of the green onions and sprinkle with sesame seeds.
Serve: Taste and adjust seasoning if needed. Serve hot over cooked rice, noodles, or cauliflower rice for a low-carb option.
Notes
Prep Ahead: Chop veggies and mix the sauce in advance for an even faster meal.
Veggie Swaps: Use zucchini, mushrooms, snow peas, or asparagus based on availability or preference.
Spicy Option: Add more red pepper flakes, Sriracha, or chili crisp for extra heat.
Protein Alternatives: Substitute ground beef with ground turkey, pork, or crumbled tofu.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave.
Sodium Control: Use low-sodium soy sauce and broth to reduce saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0,4
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg