Ground Beef Stir Fry | Easy 30 Minute Recipe | Foodess Recipe (2024)

Why you’ll love this beef stir-fry

• A cheap and cheerful bowl,this no-frills, easy, and satisfying beef stir fry with crisp veggies will hit the spot.
• Accessible ingredients;no trickier to find ingredients that might deter you, like oyster or hoisin sauce. Just easy-going basic grocery store staples.
• An easy healthy recipeto make as it’s loaded with veggies, all coated in a tasty savory sauce.
• Mix and match;you can change the veggies you add to your beef stir fry.
• Throw this together in30 minutes; quickas a flash, dinner will be on the table.
• One pan wonder –who needs extra dishes?

(P.S. if you love quick, easy Asian takeout-inspired recipes, you must also try my Pad Woon Sen, Gochujang Chicken, Thai Basil Pork, Chili Oil Ramen, Orange Chicken, and Honey Garlic Chicken recipes.)

• Oil.Pick your favorite cooking oil, canola, grapeseed, or peanut that works well with this recipe. The most important feature is that it has a high smoke point.
• Ground beef.The hero protein in this recipe. Have your lean ground beef at room temperature before it hits the pan.
• Salt.Kosher or Himalayan are great, as long as you use coarse salt.
• Vegetables. Sliced veggies like onion, snap peas, green onions, zucchini, cabbage, peppers (I don’t like peppers but go for it), baby corn, etc.; the world is your oyster. On that note, oyster mushrooms will work beautifully with this.
• Cornstarch.Responsible for thickening the sauce quickly.
• Soy sauce. Light, dark, mushroom-flavored, gluten-free. Reach for whatever you have.
See Also
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• Broth.You can use beef broth, chicken, or veggie broth will work too. Store-bought or homemade are perfectly fine.
• Garlic.Use fresh garlic for a lovely rich, savory taste.
• Ginger.Adds a little kick to your stir fry and harmonies with the garlic.

1. First off,heat oilin a large Dutch oven over high heat. When shimmering hot, add beef, sprinkle with 1 tsp of the salt, and cook, breaking it up with a spoon, until browned and no longer pink inside. Transfer to a plate using a metal spatula or large slotted spoon.
2. Add the vegetablesto the same pot (with another splash of oil, if needed) with the remaining teaspoon of salt. Cook until veggies are crisp-tender (about 7 minutes, depending on which veggies you use).
3. While vegetables cook,place cornstarch in a large liquid measuring cup.Whisk in 2 tbsp of the soy sauce to make a smooth paste, then whisk in the remaining sauce ingredients.
4. Return beef to Dutch oven, add sauce and stir to coat everything evenly. Cook, frequently stirring, until sauce thickens and reduces slightly about 3 minutes.

A big green salad drizzled with my Creamy Asian Dressing would be perfect.

You could make a bigger, themed meal by adding this yummy Chili Garlic Tofu to the menu, or Healthier Honey Garlic Chicken.

• Turn this easy ground beef stir-fry into aspicy little numberby adding some fresh chopped chili or red pepper flakes.
• Switch up the meats;try this recipe with ground turkey, lamb, pork, or chicken for a twist.
• All veggies;exclude the ground beef and add in extra veggies with body, like mushrooms or cubes of tofu for a vegetarian option.

• Prep everything in advance:Chop all your veggies, and measure out all your sauces ingredients before you begin cooking. This will make the cooking process much smoother.
• Use high heat:Stir-fry is all about cooking food quickly over high heat, so ensure your pan is super hot before you start.
• Use the right oil:A neutral oil with a high smoke point, such as vegetable or peanut oil, is ideal for stir-frying. That way, it won’t burn and affect the dish’s flavors.
• Add ingredients in the correct order:Start with ingredients that take the longest to cook.
• Keep everything moving:Stir constantly to ensure everything cooks evenly and nothing sticks to the bottom of the wok or skillet.
• Don’t overcrowd the pan:If you add too many ingredients at once, the pan’s temperature will drop, and your food will steam and boil.

• Prepare your ingredients.Wash and chop your vegetables. You can also prepare any sauces or seasonings you plan to use.
• Heat your pan.Place it on high heat and wait for it to get hot. AThen, addoil, and let it heat for a few seconds until it starts to shimmer.
• Cook the protein.Add the protein to the pan and stir-fry until it’s browned on all sides and cooked through. Remove the protein from the pan and set it aside.
• Cook the veggies.Add the vegetables to the pan and stir-fry for a few minutes until they’re crisp-tender.
• Combine everything. Return the protein to the pan and add any sauces or seasonings. Toss everything together until it’s evenly coated.

• Dense vegetables:Add dense vegetables that take longer to cook, such as carrots, broccoli stems, and cauliflower, at the beginning of the stir-fry process. You can also blanch these vegetables before adding them to the stir-fry to speed up cooking.
• Onions, garlic, and ginger:Add diced onions, minced garlic, and grated ginger after the dense vegetables are partially cooked. Stir-fry for a minute or two until the onions are translucent and the garlic and ginger are fragrant.
• Mushroomsand bell peppers:Add sliced mushrooms and bell peppers, which cook relatively quickly, after the onions and garlic are cooked. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
• Leafy greens:Add leafy greens, such as spinach or bok choy, towards the end of the stir-fry process, just before adding the sauce. Stir-fry for a minute or two until the greens are wilted but still bright green.
• Bean sprouts, herbs, and scallions:Add beans, fresh herbs, and sliced scallions as a finishing touch just before serving. These vegetables don’t need to be cooked for long and can be quickly stir-fried with the other vegetables for a minute or two.

• Oil
• Ground beef
• Salt
• Vegetables
• Cornstarch
• Soy sauce
• Broth
• Garlic
• Ginger

• Soy sauce or tamari. Provides a salty umami flavor and gives a lovely rich and dark color.
• Meat. Ground need in this case.
• Oil. one with a high smoke point and mild or neutral taste.
• Garlic and ginger. Adds pungent and spicy flavors
• Cornstarch or arrowroot. Helps thicken the sauce and coat the ingredients.

• Umami:This savory taste comes from ingredients like soy sauce, mushrooms, and meat. These ingredients provide a depth of flavor that is essential to stir-fry dishes.
• Aromatics:Garlic, ginger, and scallions are commonly used in stir-fry dishes to add fragrance.
• Heat:Stir-fry dishes are typically cooked at high heat, caramelizing the ingredients and creating a delicious seared flavor.
• Vegetables:Fresh vegetables like peppers, onions, broccoli, and carrots add their unique flavors and textures to stir-fry dishes.
• Protein:Whether it’s chicken, beef, pork, tofu, this is one of the key taste contributors.

• Proper seasoning.
• Aromatics like garlic, ginger, and scallions.
• Umami ingredients: Soy sauce in this case.
• Fresh ingredients: Use fresh vegetables and herbs for a clean bright flavor.
• Proper cooking techniques: Cooking the ingredients quickly over high heat.

• Batch fry your elements so that they cook according to their density.
• Don’t overload the pan when stir-frying.
• Get your oil shimmering hot.
• Taste and make sure the dish is well-balanced.

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If you love quick, easy Asian takeout-inspired recipes, you must also try:

Last Updated on June 26, 2023 by Jennifer Pallian BSc, RD