Easy Ground Beef Stir Fry

By Muhammad Faizan

DESCRIPTION

This Easy Ground Beef Stir Fry is a simple, flavorful one-pan meal that comes together in under 25 minutes. Using ground beef keeps it ultra-quick since there’s no slicing or marinating required, while the combination of fresh vegetables and a savory, slightly sweet stir-fry sauce gives it a classic takeout-style flavor. It’s perfect for busy weeknights, meal prep, or a healthy and satisfying lunch.

INGREDIENTS

For the Stir Fry

  • 1 lb (450g) ground beef (85–90% lean works best)

  • 2 medium zucchini, halved and sliced

  • 1 cup mushrooms, sliced

  • 1 cup shredded carrots

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated (or ½ tsp ground ginger)

  • 2 tbsp neutral oil (avocado, canola, or vegetable oil)

  • Salt & pepper to taste

Chef-Style Stir Fry Sauce

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 1 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey or brown sugar

  • 1 tsp sesame oil

  • ½ tsp red pepper flakes (optional)

  • 1 tbsp cornstarch + 2 tbsp water (to thicken)

INSTRUCTIONS

1. Brown the Beef

Heat 1 tbsp oil in a large skillet or wok over medium-high. Add ground beef, breaking it apart as it cooks. Season lightly with salt and pepper. Cook until browned (6–7 minutes). Drain excess fat if necessary and set aside.

2. Sauté the Vegetables

In the same pan, add the remaining oil. Stir in garlic and ginger; cook 30 seconds until fragrant.
Add zucchini, mushrooms, and carrots. Stir-fry for 4–6 minutes until the veggies are tender-crisp.

3. Add Beef Back In

Return the browned beef to the pan and mix it with the vegetables.

4. Prepare and Pour the Sauce

Whisk together all sauce ingredients.
Pour over the beef and veggies. Stir well and cook 1–2 minutes until the sauce thickens and coats everything.

5. Serve

Garnish with sesame seeds, chili flakes, or chopped green onions if you like. Serve over rice, noodles, or enjoy on its own.

SERVINGS

Serves 4 as a main dish.

TIPS & NOTES

⭐ 1. Use High Heat

Stir frying works best on medium-high to high heat to keep veggies crisp.

⭐ 2. Don’t Overcook Zucchini

Zucchini becomes soft quickly—cook only until tender-crisp.

⭐ 3. Swap the Veggies

Use what you have:

  • Bell peppers

  • Broccoli

  • Snap peas

  • Cabbage

  • Baby corn

⭐ 4. Make It Spicy

Add:

  • Sriracha

  • Chili garlic sauce

  • More red pepper flakes

⭐ 5. Make It Low-Carb / Keto

Replace honey with a keto sweetener, or skip sweeteners entirely. Serve over cauliflower rice.

⭐ 6. Meal Prep Friendly

Stays excellent for up to 4 days refrigerated.

NUTRITIONAL INFO (per serving, approx.)

  • Calories: 340

  • Protein: 26g

  • Carbs: 14g

  • Fat: 20g

  • Fiber: 3g

  • Sugar: 7g

  • Sodium: ~890mg (depends on soy sauce brand)

Values will vary depending on brands and fat percentage of beef.

HEALTH & NUTRITION BENEFITS

  • High-protein: Keeps you full longer

  • Loaded with vegetables: Vitamins C, B-complex, antioxidants

  • One-pan cooking: Less oil, fewer dishes

  • Customizable: Easily made gluten-free, low-carb, or dairy-free

  • Balanced meal: Protein + veggies + potential complex carb (rice or quinoa)

Q & A

Q: Can I use ground turkey or chicken instead of beef?

A: Yes! Substitute 1:1. Add a splash of extra oil since poultry is leaner.

Q: Can I freeze this stir fry?

A: Yes. Freeze up to 2–3 months. Zucchini softens slightly once thawed but still tastes great.

Q: What can I serve this with?

  • White or brown rice

  • Quinoa

  • Noodles

  • Cauliflower rice

  • Lettuce wraps

Q: Can I make this sauce sugar-free?

A: Yes. Replace honey with monk fruit sweetener or omit sweetener.

Q: My sauce didn’t thicken — why?

A: Make sure:

  • You included cornstarch

  • The pan was hot enough (cornstarch thickens at a simmer)

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