You can never go wrong with a trusty ground beef stir-fry – this is my go-to recipe when I want a fast, satisfying meal that packs in the flavor. I’ve made it countless times on busy weeknights, perfecting the recipe along the way. I’ll show you how to whip it up using pantry staples in under 30 minutes, so it becomes a reliable favorite in your kitchen, too!
Much like a favorite winter sweater, a good ground beef stir fry is the kind of dependable recipe you can always count on. I first made this one on a night when I didn’t really know what to cook and almost gave in to takeout. Then I noticed I had ground beef and a drawer full of veggies that needed using, so I put together a quick stir-fry with pantry staples. A few bites in, I knew it was a keeper.
Over the years, I’ve tweaked the flavors and simplified the steps, and now it’s one of those no-fuss dinners I make on repeat. The garlicky ginger sauce is lightly sweetened with just a touch of honey and thickened with a bit of cornstarch, so it clings perfectly to the meat and vegetables. The veggies are flexible—use whatever you have on hand—and the whole thing comes together in under 30 minutes. It reheats beautifully, too, which makes it perfect for meal prep or easy leftover lunches.
Fall in love with this ground beef stir fry
- The garlic ginger stir fry sauce is amazing. It’s lightly sweetened and is full of flavor. We add a little tapioca or cornstarch so that it thickens enough to cling to the meat and veggies.
- It’s full of delicious vegetables! But the veggies are flexible. Add your favorites or the ones you have on hand.
- Some ground beef stir fry recipes have a TON of sugar in them. We use a touch of honey to sweeten the sauce so that it’s not cloyingly sweet. It’s just right.
- The kitchen staple ingredients mean that you can likely make this right now without having to run to the grocery store.
- Ready to eat in under 30 minutes!
- It reheats beautifully and is ideal for meal prep or leftover lunches.
Hamburger stir fry variations
This ground beef stir-fry is highly adaptable, so you can easily make some swaps based on what’s in the fridge or what you’re craving. Here are some ideas:
- Protein swap: If you want to lighten it up or have another protein on hand, you can certainly swap it out. Ground chicken, ground turkey, or even ground pork will work.
- Spicy sauce : If you prefer something spicier, add some chili oil or sriracha to the sauce.
- Veggie swap: Add some broccoli, zucchini, bok choy, edamame, or whatever is left in the fridge!
- Rice swap: Instead of rice, you could serve the stir-fry over noodles. I usually use soba noodles or rice noodles. To keep it lighter, enjoy it with some zucchini noodles or cauliflower rice .
Tips for this stir fry ground beef recipe
A ground beef stir fry is all about speed and flavor – but despite the ease, there are a few tricks to making it come together perfectly, every time. Here are 5 stir fry secrets that’ll help you make a hassle-free, delicious dinner:
- Use lean ground beef: Regular ground beef will release a ton of oil when it cooks and you’ll need to scoop it out to avoid a greasy dinner
- Skillet size: Use the largest skillet or wok that you have. It is much easier to stir the veggies and cook them evenly in a large pan.
- Veggies: You can use your favorite veggies or whatever is left in the fridge. You’ll want around 8 cups of chopped veggies in total, so whatever you swap out, try to shoot for that quantity. Make sure they’re cut in a similar size to help them cook evenly..
- Prep: Stir fries happen fast! It’s best to have your veggies chopped and sauce mixed up before you turn the stovetop on.
- Sub ginger paste: If you don’t often use ginger, consider buying ginger paste which is available in the produce section. It will last for several months. Another option is to freeze raw ginger – it freezes very well!
Ground Beef Stir Fry with Garlic Ginger Sauce
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Ingredients
- ▢ 1 lb lean ground beef
- ▢ 5 ounces mushrooms (sliced (about 3 cups))
- ▢ 2 carrots (chopped)
- ▢ 1 red pepper (chopped)
- ▢ 5 ounces snap peas (about 2 cups)
Stir Fry Sauce
- ▢ 1 cup beef broth
- ▢ 2 tablespoons cornstarch
- ▢ ¼ cup soy sauce
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon sesame oil
- ▢ 2 tablespoons minced ginger
- ▢ 3 cloves garlic (minced)
Instructions
- Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes. 1 lb lean ground beef
- While the beef cooks, chop the veggies and make the sauce. Add the cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again. 1 cup beef broth, 2 tablespoons cornstarch, ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced ginger, 3 cloves garlic
- When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil. 5 ounces mushrooms
- Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender. 2 carrots, 1 red pepper, 5 ounces snap peas
- Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pork Chop Stir-Fry
Ground Beef Stir Fry with Garlic Ginger Sauce
Ingredients
- 1 lb lean ground beef
- 5 ounces mushrooms , sliced (about 3 cups)
- 2 carrots , chopped
- 1 red pepper , chopped
- 5 ounces snap peas , about 2 cups
Stir Fry Sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons minced ginger
- 3 cloves garlic , minced
Instructions
- Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes. 1 lb lean ground beef
- While the beef cooks, chop the veggies and make the sauce. Add the cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again. 1 cup beef broth, 2 tablespoons cornstarch, ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced ginger, 3 cloves garlic
- When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil. 5 ounces mushrooms
- Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender. 2 carrots, 1 red pepper, 5 ounces snap peas
- Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.
