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Delicious ground beef stir fry with colorful vegetables in a pan

Ground Beef Stir Fry

A quick and flavorful Ground Beef Stir Fry recipe that brings the family together in under 30 minutes, featuring vibrant vegetables and savory beef.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 370
Ingredients Method Notes

Ingredients
  

For the stir fry
  • 1 lb lean ground beef Ground turkey or chicken can be used for a lighter option.
  • 8 oz fresh green beans, trimmed and cut into 2-inch pieces Snap peas are a good substitute.
  • 1 small red bell pepper, thinly sliced Use yellow or orange bell pepper for variation.
  • 1 small yellow onion, thinly sliced Shallots can be used for a milder taste.
  • 3 cloves garlic, minced Garlic powder is a useful alternative.
  • ⅓ cup coconut aminos Low-sodium soy sauce works as a substitute.
  • 1 teaspoon honey or maple syrup Agave syrup can be used if desired.
  • 1 teaspoon grated fresh ginger Dried ginger works, but use less.
  • ½ – 1 teaspoon chili garlic sauce Sriracha is a tasty alternative.
  • 2 teaspoons toasted sesame oil, divided Olive oil can be used if needed.
  • 1 cup cooked white rice, brown rice, or cauliflower rice for serving Riced cauliflower for a healthier base.
  • optional sesame seeds for garnish Add a delightful crunch.

Method
 

Preparation
  1. Place a large skillet over medium-high heat. When hot, spray it with cooking spray and add 1 teaspoon of sesame oil, swirling to coat.
  2. Add the green beans, peppers, and onions, cooking until the green beans are tender, about 7-8 minutes, stirring occasionally.
  3. Transfer the veggies to a bowl and cover to keep warm.
  4. In the same skillet, spray with cooking spray, then add the ground beef. Break it apart with a spatula, cooking for about 6 minutes or until no longer pink.
  5. Add the minced garlic and cook for another 30 seconds, draining any excess fat.
  6. Return the skillet to medium-high heat, adding the remaining sesame oil, coconut aminos, honey, ginger, and chili garlic sauce. Stir to combine.
  7. Mix in the sautéed vegetables and cook for another 2-3 minutes until heated through.
  8. Serve over your choice of rice and sprinkle with sesame seeds if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen; store in a freezer-safe container for up to 3 months and thaw overnight in the fridge before reheating.