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Orgo-Life the new way to the future Advertising by AdpathwayThis ground beef stir fry brings takeout-style flavor with crisp veggies and a savory hoisin-ginger sauce, and is on the table in about 30 minutes. It’s a quick, colorful dinner that’s perfect over rice or noodles.
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- Why Make It: Ground beef cooks fast, the sauce stirs together in one bowl, and it’s a one-pan dinner that’s great for using up veggies.
- Time-Saving Tip: Use a bag of coleslaw mix or pre-sliced stir-fry veggies for almost no prep.
- Tools: A large skillet or wok to toss the beef and veggies without crowding.
- Serving Suggestions: Serve it over rice or noodles, but it’s just as great with cauliflower rice or spooned into lettuce cups for a lighter option.
Ingredient Notes
- Beef: Use lean ground beef to keep it from getting greasy. If you’re using a higher-fat option, drain it well so the sauce stays smooth and not oily.
- Vegetables: The vegetables are best sliced thin and of a similar size so they soften quickly and cook evenly.
- Sauce: The sauce is savory-sweet. Use low-sodium soy sauce (or tamari) to control salt, toasted sesame oil gives it a nutty finish, and whisk the cornstarch smooth, so it thickens without lumps.
Favorite Variations
- Replace the ground beef with ground turkey or ground chicken.
- Easily swap in veggies like broccoli stems, snap peas, or extra bell pepper.
- Adding the optional water chestnuts will give the stir-fry an extra crunch.
- For a little kick, stir in red pepper flakes or a spoonful of chili garlic sauce.
How to Make Ground Beef Stir Fry
- Combine sauce ingredients (full recipe below) and set aside.
- Cook the beef with garlic and ginger, and transfer it to a bowl.
- Sauté vegetables. Return the meat to the pan and the sauce. Simmer.
- Mix the sauce before adding it to the pan so the cornstarch stays smooth and thickens evenly.
- Add longer-cooking veggies first (celery, carrots), quick-cooking ones last (peppers, snap peas).
- If the sauce thickens too much, add a tablespoon or two of broth or water.
- If garnishing with sesame seeds, toast in a dry pan for 30–60 seconds.
- Store the stir-fry separately from rice/noodles so nothing gets soggy.
How to Store and Reheat
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It will keep in the freezer for up to 3 months (do not freeze the noodles or rice).
Reheat in a skillet over medium heat with a bit of water or broth to loosen the sauce. If microwaving, remember to stir halfway through.
Ground Beef Weeknight Wins
Did you enjoy this Ground Beef Stir Fry Recipe? Leave a comment and rating below.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ▢ 8 ounces lean ground beef
- ▢ ½ cup finely diced onion
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon grated fresh ginger
- ▢ 1 tablespoon olive oil
- ▢ ½ cup sliced celery
- ▢ ½ cup chopped green cabbage
- ▢ 1 bell pepper sliced
- ▢ ½ cup sliced water chestnuts drained, optional
- ▢ 4 cups cooked white rice or noodles
Sauce
- ▢ ½ cup beef broth
- ▢ 3 tablespoons hoisin sauce
- ▢ 2 tablespoons soy sauce
- ▢ 2 teaspoons toasted sesame oil
- ▢ 2 teaspoons cornstarch
For the sauce, in a small bowl, combine beef broth, hoisin sauce, soy sauce, sesame oil, and cornstarch. Set aside.
In a large skillet, cook the beef and onion over medium-high until no pink remains. Drain fat. Add the garlic and ginger and cook 2 more minutes or until fragrant. Transfer to a bowl to keep warm.
Heat oil in the pan. Add the celery and cabbage and cook for 3-4 minutes or until it begins to soften. Add peppers and cook 2-3 minutes more.
Add the ground beef mixture, water chestnuts if using, and the sauce ingredients to the pan. Stir to combine. Allow sauce to simmer and thicken, stirring occasionally.
Serve over rice and garnish with sesame seeds and green onions if desired.
- Assemble and prep all ingredients before starting. This recipe comes together quickly.
- Use the vegetables in the recipe or the ones you like best.
- Vegetables that take longer to cook (carrots, celery) should be added first. Bell peppers and broccoli take less time and can be added during the last few minutes.
- Replace the homemade sauce with a purchased stir-fry sauce if desired.
- Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Calories: 471 | Carbohydrates: 60g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 744mg | Potassium: 497mg | Fiber: 3g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe Adapted Manchak. “Beef Chop Suey”. Recipe. Cooking with Class. Beaumont, AB, 2011. 43. Print.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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