Ground Beef Stir Fry is a lightning-fast, flavor-packed dinner that’s perfect for busy weeknights. Tender ground beef meets vibrant veggies and a crave-worthy sweet-savory sauce—all ready in just 20 minutes. If you love satisfying meals that come together easily and deliver on taste, this stir fry will absolutely win you over!
Why You’ll Love This Recipe
- Ready in 20 Minutes: When hunger strikes, you can have Ground Beef Stir Fry on the table in less time than it takes to order takeout!
- Bold, Balanced Flavor: The sweet, smoky, and garlicky sauce clings to every bite and makes even simple veggies taste irresistible.
- Flexible and Family Friendly: Adjust the veggies, tweak the sauce, or toss in extras based on what’s in your fridge—everyone wins!
- Minimal Cleanup: One skillet is all you need, so there’s no stack of pots and pans waiting for you after dinner.
Ingredients You’ll Need
Every ingredient in this Ground Beef Stir Fry is simple, but each has an important part to play—bringing layers of flavor, color, and crunch to every bite. Here’s what you’ll need to create this crave-worthy dish.
- Ground Beef (80-20): The heart of the dish! Choose 80-20 for the juiciest, most flavorful results.
- Zucchini: Sliced zucchini soaks up the sauce and adds lovely color and crunch.
- Brown Mushrooms or Baby Bella: Sliced mushrooms bring meaty depth and a satisfying texture.
- Carrot: Julienned carrot adds bright color and a subtle sweetness that balances the savory notes.
- Chives or Green Onions (optional): Fresh herbs for a final flourish—they make each serving pop!
- Low-sodium Soy Sauce (or GF Tamari): The base of the sauce keeps things savory but not too salty.
- BBQ Sauce: Sweet, smoky, or classic—BBQ sauce delivers big, bold flavor in a flash.
- Maple Syrup: Just a touch balances the salt and tang with gentle sweetness.
- Garlic Cloves: Freshly grated or minced, garlic is essential for that warm, aromatic punch.
- Ginger: Adds gentle heat and zing. Fresh, frozen, or ground will all work here.
- Sesame Oil: A finishing touch that adds nutty aroma and classic stir fry flair.
Variations
One of the best parts about Ground Beef Stir Fry is how easy it is to make it your own. Use what you have, tweak for allergies, or simply switch things up for a delicious twist each time.
- Swap the Veggies: Try bell peppers, snap peas, broccoli florets, or shredded cabbage for extra crunch and color.
- Change Up the Protein: Ground turkey, chicken, or pork all work beautifully—perfect for using what’s on hand or lightening things up.
- Make It Spicy: Add a squirt of sriracha, a sprinkle of chili flakes, or chopped fresh chilies for a little heat kick.
- Go Low-Carb: Serve your stir fry over cauliflower rice or stuff into crunchy lettuce cups for a lighter meal.
How to Make Ground Beef Stir Fry
Step 1: Mix the Stir Fry Sauce
Start by whisking together the soy sauce, BBQ sauce, maple syrup, freshly grated garlic, ginger, and sesame oil in a small bowl or measuring cup. This all-in-one sauce is the secret to big flavor without fuss—you’ll be amazed how these pantry staples transform your stir fry.
Step 2: Brown the Beef
Heat a large skillet or wok over medium-high, then add a swirl of oil. Crumble in the ground beef and sauté, stirring and breaking it up as it browns—about 5 minutes. Cook until it’s no longer pink and you’ve got plenty of browned, flavorful bits. Then transfer the beef to a bowl, but keep the tasty pan juices behind for the next step.
Step 3: Sauté the Veggies
In the same skillet, add another drizzle of oil if needed, then toss in your zucchini, mushrooms, and carrot. Stir fry for 2–3 minutes, stirring often, just until the veggies are vibrant and the zucchini is still crisp-tender. Don’t overcook! You want the vegetables to keep a gentle crunch.
Step 4: Combine and Finish
Return the browned beef to the pan, pour over that gorgeous sauce, and stir it all together. Cook for another two minutes, which allows the flavors to meld and the garlic and ginger to mellow. The zucchini should still be slightly crunchy and everything will be beautifully coated with sauce. Taste and season with salt and pepper as needed—then you’re ready to serve!
Pro Tips for Making Ground Beef Stir Fry
- Quick Veggie Chop: Cut your vegetables roughly the same size so they cook evenly and stay crisp; a mandoline makes fast work of the prep.
- Don’t Crowd the Pan: Use a wide skillet or wok so everything browns instead of steams—space is key for caramelization.
- Sauce at the End: Adding the sauce after the beef and veggies are cooked keeps things saucy but not soggy; it concentrates the flavors beautifully.
- Garnish Fresh: Sprinkle chives or green onions on just before serving so they stay bright and punchy.
How to Serve Ground Beef Stir Fry
Garnishes
Give your Ground Beef Stir Fry a flourish of freshly sliced green onions or chives to add a pop of color and gentle oniony bite. A sprinkle of toasted sesame seeds or a dash of chili flakes can also boost flavor and visual appeal—don’t be shy!
Side Dishes
This stir fry is a natural with hot, fluffy jasmine or basmati rice (or brown rice if you prefer). For a lighter spread, wrap spoonfuls up in sturdy lettuce leaves, or pair them with a cool Asian cucumber salad for a beautifully balanced plate.
Creative Ways to Present
For a fun twist, pile your Ground Beef Stir Fry into lettuce cups as appetizers, or spoon it over rice noodles for a vibrant noodle bowl. Kids love it as a “stir fry taco” with warm tortillas, and leftover filling makes a fantastic quick rice bowl lunch the next day.
Make Ahead and Storage
Storing Leftovers
Allow your Ground Beef Stir Fry to cool to room temperature before transferring it to an airtight container. It’ll keep wonderfully in the fridge for up to 3 days, flavors mingling and intensifying even more by the next day!
Freezing
This stir fry freezes better than you’d think! Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 2 months; just be aware that the zucchini will soften upon thawing, but the flavor will still be spot-on.
Reheating
To reheat, simply warm the stir fry gently in a skillet over medium-low heat, adding a splash of water or extra soy sauce if needed. You can also microwave in short bursts, stirring in between to keep the veggies from getting mushy.
FAQs
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Can I use a different type of ground meat for this stir fry?
Absolutely! Ground turkey, chicken, or pork all work well. Just choose a variety with a bit of fat for the best flavor and tender texture—they’ll blend beautifully with the easy stir fry sauce.
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Is this Ground Beef Stir Fry gluten free?
Yes, as long as you use gluten-free tamari in place of soy sauce and double-check that your BBQ sauce is gluten free, this recipe easily fits a gluten-free diet.
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Can I make Ground Beef Stir Fry ahead of time?
Definitely! The stir fry reheats well and is even better after a day in the fridge, making it a fantastic option for meal prep or grab-and-go lunches during the week.
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What’s the best way to keep my veggies crisp?
Don’t overcook them—just a fast, hot stir fry for 2–3 minutes is perfect. Have all your vegetables sliced and ready to go before you start, so they hit the pan at the right moment and keep that fresh crunch.
Final Thoughts
If you’re craving something quick, satisfying, and full of flavor, I can’t recommend Ground Beef Stir Fry enough. It’s a staple in my kitchen and always a hit with family and friends. Give it a try—you’ll be surprised by how truly delicious and simple home cooking can be!
Print
Ground Beef Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
Description
A flavorful and easy Ground Beef Stir Fry recipe that is perfect for a quick and delicious weeknight meal. Tender ground beef cooked with fresh vegetables in a savory sauce, served over rice or lettuce cups.
Ingredients
For the Ground Beef Stir Fry:
- 1 pound 80-20 ground beef
- 2 medium zucchini, sliced
- 8 ounces brown mushrooms or baby Bella, sliced
- 1 carrot julienned
- Chives or green onions, optional for garnish
For the Sauce:
- 3 Tbsp low-sodium soy sauce, I used GF Tamari
- 3 Tbsp BBQ sauce, original, sweet or smoky
- 2 Tbsp real maple syrup
- 2 garlic cloves, grated or minced
- 1 tsp ginger, grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger
- 1 Tbsp sesame oil
Instructions
- Mix the Sauce – In a small bowl or measuring cup, combine all of the sauce ingredients and set aside.
- Brown the Beef – Set a large skillet or Wok over medium/high heat and add 1 Tbsp oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.
- Sauté the Veggies – In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.
- Add the Ground Beef and Sauce – Add the cooked ground beef back to the pan then add the sauce and store to combine. Cook stirring occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.
- Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 16g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
