Ground Beef Stir Fry designed for fast weeknight cooking with simple prep and bold flavor.
Fast Skillet Stir‑Fry: Cozy Beef and Bright Veggies
A one‑pan, 25‑minute dinner that turns browned ground beef and a punchy soy‑oyster sauce into a glossy, family‑friendly stir‑fry.
When weeknight plans are short on time and long on appetite, ground beef stir‑fry slides in like a practical hero. Ground beef cooks faster than sliced steak, so you get all the caramelized, savory bits in minutes — perfect when you want dinner on the table without juggling pans or long marinades.
This version leans on texture and contrast: sweet, softened bell pepper and carrot match the crisp‑tender bite of broccoli, while grated ginger and garlic perfume everything. The sauce — low‑sodium soy, a hit of oyster sauce, a little brown sugar and a quick cornstarch slurry — clings to each piece and makes the pan shine. Browning the beef in an even layer and removing it before the vegetables keeps the veg bright and not waterlogged; leave the rendered fat in the pan to boost flavor.
A couple of simple technique notes make it sing: have all your veggies prepped (1/4‑inch matchstick carrots, bite‑sized broccoli florets) so the stir‑fry moves quickly, and cook on medium‑high so you get color without stewing. Whisk the sauce together ahead of time and add it near the end, stirring until it thickens and glazes the beef and veggies. If you like heat, add red pepper flakes or a dash of chili oil at the finish.
This recipe makes about 4 servings, with roughly 10 minutes hands‑on prep and 15 minutes at the stove — great for leftovers, too. Serve over steamed rice or toss with noodles for a quicker weeknight bowl; the components reheat well, and the sauce keeps everything tasting fresh the next day.
Ingredients
How to Make Ground Beef Stir Fry
- Prepare ingredients: peel and mince the garlic and grate the ginger, thinly slice the onion and bell pepper, cut the carrot into 1/4-inch matchsticks, and trim the broccoli into bite-sized florets.
- Heat a large heavy skillet or cast-iron pan over medium-high heat and add the vegetable oil; when the oil shimmers, add the ground beef in an even layer and break it up with a spatula.
- Cook the beef, stirring occasionally, until browned and no longer pink (about 6–8 minutes); season with half the salt and pepper, then use a slotted spoon to transfer the beef to a bowl, leaving rendered fat in the pan.
- Add the onion, bell pepper, and carrot to the hot pan and stir-fry for 2–3 minutes until they begin to soften, then add the broccoli and continue to cook 2 more minutes until bright and just tender.
- Push the vegetables to the side, add the garlic and ginger to the empty space and cook 30 seconds until fragrant, then return the cooked beef to the pan and stir everything together.
- Whisk the soy sauce, oyster sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl; mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry and stir it into the sauce.
- Pour the sauce over the beef and vegetables, bring to a simmer, and cook 1–2 minutes until the sauce thickens and coats the ingredients; taste and adjust seasoning with remaining salt and pepper if needed.
- Remove from heat, sprinkle with sliced green onions and sesame seeds, and serve immediately over rice or noodles if desired; store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Card
Ground Beef Stir Fry
Ground Beef Stir Fry designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Prepare ingredients: peel and mince the garlic and grate the ginger, thinly slice the onion and bell pepper, cut the carrot into 1/4-inch matchsticks, and trim the broccoli into bite-sized florets.
- Heat a large heavy skillet or cast-iron pan over medium-high heat and add the vegetable oil; when the oil shimmers, add the ground beef in an even layer and break it up with a spatula.
- Cook the beef, stirring occasionally, until browned and no longer pink (about 6–8 minutes); season with half the salt and pepper, then use a slotted spoon to transfer the beef to a bowl, leaving rendered fat in the pan.
- Add the onion, bell pepper, and carrot to the hot pan and stir-fry for 2–3 minutes until they begin to soften, then add the broccoli and continue to cook 2 more minutes until bright and just tender.
- Push the vegetables to the side, add the garlic and ginger to the empty space and cook 30 seconds until fragrant, then return the cooked beef to the pan and stir everything together.
- Whisk the soy sauce, oyster sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl; mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry and stir it into the sauce.
- Pour the sauce over the beef and vegetables, bring to a simmer, and cook 1–2 minutes until the sauce thickens and coats the ingredients; taste and adjust seasoning with remaining salt and pepper if needed.
- Remove from heat, sprinkle with sliced green onions and sesame seeds, and serve immediately over rice or noodles if desired; store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Carbohydrates
- 10
- Saturated Fat
- 9
- Sodium
- 900
- Fiber
- 3
- Unsaturated Fat
- 19
- Protein
- 22
- Fat
- 29
- Cholesterol
- 80
- Trans Fat
- 0
- Calories
- 400
- Sugar
- 5