This ground beef stir fry recipe is the perfect quick and easy weeknight dinner! Made with lean ground beef, fresh veggies, and a savory stir-fry sauce, it’s versatile, ready in minutes, and nearly failproof.
One busy weeknight, I threw this beef stir fry together to use up ingredients I had in the fridge. It turned out to be an instant family favorite and is now a staple in my dinner rotation! While I enjoy using cuts like flank steak, skirt, or sirloin for stir-fries, ground beef has become my go-to for this recipe because it's quick to cook, more budget-friendly, and hard to mess up.
Combined with fresh vegetables and a quick homemade stir-fry sauce, the entire meal comes together in no time. Plus, it’s easy to adapt with different ingredients and to fit a variety of dietary needs.
Serve it with white rice, and you’ll have a takeout-inspired, allergy-friendly meal perfect for busy nights. It's also an excellent choice for meal prep, as it's easy to modify and keeps well for leftovers!
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For more recipes that use ground beef, try my roasted honeynut squash with ground beef recipe, too!
Why You’ll Love This Recipe
Allergens:
Sesame, Coconut - see this section for a swap
What is Stir-Fry?
Stir-fry is a high-heat cooking technique that quickly cooks ingredients like proteins, vegetables, and aromatics in a hot pan, traditionally a wok. The process is fast, so it's important to have all your ingredients prepped and ready to go. The stir fry technique typically follows a series of steps:
- Cook the protein
- Add aromatics like ginger, garlic, and spices to build flavor
- Add vegetables, often cooked separately, to preserve their texture and nutrients.
- Return the cooked protein to the pan and toss everything together with a flavorful sauce that thickens and binds the dish.
While stir fry originated in China and traditionally uses a wok, modern stir-frying can be done in a large pan with high sides and enough surface area to prevent crowding. The technique has spread across Asia and beyond, inspiring countless variations- from quick, budget-friendly options like this ground beef stir fry to versions made with steak, chicken, shrimp, or a combination of proteins. The versatility of the method allows for endless experimentation with different combinations of proteins, vegetables, and sauces.
Ingredients
- Ground Beef - I prefer using grass-fed beef whenever possible. For this recipe, an 85/15 fat percentage works best, providing just enough fat to add flavor and prevent the stir fry from becoming dry. If you're using leaner beef, consider adding a little extra oil during cooking. On the other hand, if you go with a fattier option, like 80/20, you may want to reduce or omit the oil.
- Vegetables - Use any variety of vegetables you have on hand. Baby bok choy, asparagus, broccoli, peppers, snap peas, and snow peas are some of my favorites. I recommend using fresh vegetables and not frozen, as frozen veggies can become soggy - except for edamame, which I keep a bag in the freezer.
- Garlic & Ginger - Freshly grated garlic and ginger are key for the best flavor. Pre-minced or powdered won't have the same impact, so I recommend taking the extra step!
- Coconut Aminos - Used as a base for the stir fry sauce, coconut aminos add a rich umami flavor while keeping the dish gluten-free, soy-free, Whole30, and Paleo-compliant. Coconut aminos are a fantastic alternative to soy sauce or tamari. If dietary restrictions aren't a concern, soy sauce or tamari also works well.
- Orange - Added to the stir-fry sauce, orange brings a subtly sweet, citrusy flavor and extra depth to the dish. It is not a typical ingredient in a ground beef stir fry recipe, but I love the combination of orange and beef. This combo shines not only in this recipe but also in my Dutch oven beef stew.
- Toasted Sesame Oil - Infused into the stir-fry sauce, toasted sesame oil adds a distinct, nutty flavor that is deep and rich. Its toasted notes are bold, so a little goes a long way. I usually buy mine at Trader Joe’s, but it's available in most grocery stores in the Asian section. Since it has a low smoke point, it is best used as a finishing oil rather than for cooking. You can omit it or substitute it with olive oil if you can't find it.
- Sesame Seeds - Used as a garnish, I like to combine both white and black sesame seeds for extra flavor and crunch. Lightly toast them on a dry pan over medium-low heat.
- Scallions or Cilantro - These fresh herbs add color and flavor to the dish. Use fresh, not dried. Scallions and cilantro work great, but mint or Thai basil are also great options.
See recipe card for quantities.
How to make ground beef stir-fry
This recipe comes together quickly, so it's essential to have all the ingredients prepped and ready to go before you start cooking.
- Cook the Ground Beef: Heat a large skillet over medium-high heat and add the ground beef. Break it into pieces with a spatula as it cooks. Season with salt, and once browned, remove to a bowl.
- Cook the Longer-Cooking Vegetables: Saute vegetables like carrots, leeks, and mushrooms (if using) until softened.
- Prep Sauce and Sesame Seeds: In the meantime, whisk all the sauce ingredients in a bowl or jar and set aside. Also, in a separate dry pan, lightly toast the sesame seeds over medium-low heat and set aside.
- Combine Beef + Veggies: Return the cooked ground beef to the pan and stir to combine. Add the quick-cooking vegetables, like red bell peppers, snap peas, or broccoli, and cook for 2 to 3 minutes, until the veggies turn a vibrant green and slightly tender.
- Add the Sauce and Garnish: Pour the sauce over the beef and vegetables. Toss everything together until well coated. Garnish with toasted sesame seeds and chopped scallions.
What to serve with stir fry
I like to serve this ground beef stir fry over jasmine rice. The mild taste of rice balances the bold flavors of the stir fry. For a quick shortcut, use frozen, pre-cooked rice from Trader Joe's or Whole Foods - just heat and serve!
Or, if you want to switch it up, try serving your stir fry with buckwheat noodles, rice noodles, zoodles, or riced cauliflower. It’s also delicious served in lettuce wraps, as a taco filling, or over a bed of greens.
What Sauce to Choose?
This quick ground beef stir fry recipe uses a homemade sauce combined with coconut aminos, ginger, garlic, orange, and toasted sesame oil. It's easy to customize- swap or adjust ingredients to suit your needs. For example, if there's a sesame allergy, omit the toasted sesame oil and use olive oil instead. Want to add some heat? Stir in gochujang, a dash of chili oil, or a sprinkle of red pepper flakes for a spicy kick.
Coconut aminos can also be replaced with soy sauce or tamari sauce, depending on your dietary needs. Each option delivers a similar flavor profile while catering to different allergies or preferences. Here's a guide to the sauce options below:
- Coconut Aminos - Made from fermented coconut palm tree sap and salt, coconut aminos have a subtly sweet taste and are milder than soy sauce or tamari. They're an excellent option for those seeking a gluten-free, soy-free, Paleo, AIP, or Whole30-friendly alternative. However, they do contain coconut, so keep that in mind for allergies. Also, don't confuse coconut aminos with liquid aminos, as the two are not the same! *Allergens: Coconut
- Soy Sauce - Typically made with fermented soybeans, wheat, salt, water, and yeast, soy sauce has a bold, salty, umami flavor. If using soy sauce, I recommend opting for non-GMO or organic options when possible. Keep in mind, it’s not suitable for those with soy or wheat allergies, celiac disease, or gluten intolerances. *Allergens: Soy, wheat
- Tamari Sauce - Similar to soy sauce, made with fermented soybeans, but is thicker and more robust in flavor. Unlike soy sauce, tamari sauce is made without wheat. However, some brands may not be entirely gluten-free, so be sure to check the nutrition label. It does contain soy. *Allergens: Soy
- Liquid Aminos - Made with amino acids from soy, liquid aminos are gluten-free and without wheat, but do contain soy. They are not fermented and are slightly more processed than the other sauce options, which makes it sweeter in flavor. *Allergens: Soy
Of course, you can also use a store-bought stir-fry sauce, if preferred. However, finding allergy-friendly varieties that are not full of preservatives and refined sugar can be challenging. For a recommendation, I like Bachan’s Yuzu Citrus sauce, and their gluten-free Japanese BBQ sauce is great, too! And if you happen to have any leftover sauce, try using it in my easy salmon bites recipe.
Leftovers and Storing
This easy stir-fry recipe rarely leaves any leftovers, but if it does, they store well and are easy to reheat! Once cooled, transfer leftover stir-fry to an airtight container and refrigerate for up to 4-5 days.
For best results, reheat in a skillet over medium heat until warmed through.
FAQ
I recommend using an 85/15 blend of ground beef. The ratio strikes the perfect balance, with enough fat to enhance flavor and keep the meat juicy, with out making the stir fry greasy or needing additional oil during cooking.
Feel free to serve this stir fry recipe over cauliflower rice, zoodles (zucchini cut into thin strips to resemble noodles), or in lettuce leaves as a wrap.
While many stir-fry recipes call for ingredients like flour, cornstarch, arrowroot, or tapioca flour to thicken the sauce and help it coat the meat and vegetables, I prefer to keep it simple. I find that a thickener isnt necessary for this dish. That said, if you prefer a thicker sauce, feel free to experiment with your favorite thickener to suit your preference.
If the stir-fry sauce is too runny for your liking, you can stir in a teaspoon or so of cornstarch to help thicken the mixture. Tapioca flour is also a great alternative.
Quick Dinner Ideas
Here are some other quick and easy dinner ideas to try:
Ground Beef Stir Fry
Ingredients
- 1 lb ground beef, 85/15 mix
- 1 teaspoon salt
- 1 teaspoon olive oil or avocado oil
- 1 carrot, julienned or cut into thin strips
- 1 leek or small onion , optional
- 1 red pepper, cut into small strips
- ½ cup snap peas, snow peas or broccoli
Stir Fry Sauce
- 3 tablespoon coconut aminos
- 1 teaspoon honey
- 2 teaspoon ginger, grated
- 1 teaspoon garlic, grated (about 2 cloves)
- 2 teaspoon toasted sesame oil
- ½ orange (about 2 tbsp), zest and juice
- ½ lime (about 1tsp), juiced
Garnish
- 2 tablespoon sesame seeds, toasted
- 2 scallions, chopped
Instructions
- In a large skillet over medium-high heat, sear the ground beef, breaking it up with a spatula as it cooks. Season with salt. Cook until the meat is browned, about 5 to 7 minutes. Once browned, remove the beef from the pan and set it aside on a plate or bowl.
- In the meantime, whisk all the sauce ingredients in a bowl or jar and set aside. In a separate dry pan, lightly toast the sesame seeds over medium-low heat until they turn golden and fragrant, being careful not to burn them. Set aside.
- After removing the meat from the pan, and if the pan is dry, add olive or avocado oil to coat the bottom. Add heartier vegetables like carrots, mushrooms (if using), onions or leeks. Use a spatula to stir and pick up any brown bits left in the pan. Saute for about 3 minutes until the vegetables begin to soften.
- Return the meat to the pan with the sauteed vegetables and combine. Add the quicker-cooking veggies like red bell peppers, snap peas, or broccoli. Cook for 2 to 3 minutes, until the vegetables are vibrant green and slightly tender.
- Pour the sauce over the meat and vegetables. Toss everything together until well coated, then turn off the heat.
- Garnish with toasted sesame seeds and chopped scallions.
Notes
- Serve the stir-fry over rice, cauliflower rice, buckwheat noodles, or rice noodles, or enjoy it in lettuce wraps for a lighter meal.
- Feel free to swap in other vegetables like baby bok choy, asparagus, edamame, or zucchini, depending on what you have on hand.
- To save time, you can prep the vegetables and sauce ahead of time. The stir fry itself comes together quickly. Alternatively, you can use a store-bought sauce, such as Bachan's Yuzu Citrus Sauce, for added convenience.
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