Easy 30-Minute Ground Beef Stir Fry with Fresh Vegetables
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This ground beef stir fry has everything you love about your local takeout but is cheaper, healthier, and still nice and easy. Loaded with fresh veggies, ground beef, and a homemade sweet and savory sauce, this quick meal is totally customizable to what you love.
Raise your hand if you’ve spent a small fortune on takeout. No more! I love making my veggie packed stir fry with ground chicken, especially during the week when things are hectic, so knew I needed a beef version.
The veggies give your daily dose of micronutrients and add volume, keeping you fuller for longer. Throw over brown rice, ramen noodles, cauliflower rice or on its own. Get ready to enjoy a meal with all the flavor and comfort of takeout and none of the guilt.
Why you’ll love this recipe:
- Customize with your favorite fresh vegetables and any ground meat.
- Comes together in less than 30 minutes; perfect for busy nights.
- Low fat and high protein.
- Gluten-free and dairy-free.
Why homemade stir-fry sauce?
Oh, this sauce. This sauce tastes better, is healthier, and is cheaper than store-bought with no preservatives, no added sugars, and tons of flavor. Coconut aminos, rice vinegar, honey, ginger, garlic, sesame oil, and arrowroot powder (to thicken) are all you need. Buy these ingredients once and you can make this sauce many times over before you run out.
Ingredients:
These are the main ingredients and substitutions for this ground beef stir fry. See the recipe card below for the full ingredients list and instructions.
Variations and Substitutions
- Use ground chicken, ground turkey, or ground pork in place of beef.
- Add snow peas or green beans for more healthy vegetables.
- Coconut Aminos or soy sauce
- You can also use cornstarch at a 1:1 ratio to arrowroot flour.
- Add red pepper flakes to your sauce for a spicy twist.
How to make this ground beef stir fry recipe (a visual step-by-step guide):
Step 1: make the stir fry sauce
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, freshly grated ginger, minced garlic, and sesame oil until well combined (image 1).
Add the arrowroot powder to the mixture and whisk until fully combined and no lumps remain (image 2).
Step 2: make ground beef
Heat a non-stick large skillet over medium heat and add the ground beef. Cook the beef until browned and fully cooked, breaking it apart with a spatula as it cooks, approximately 5 minutes (image 3). If using a higher fat content beef drain any excess fat.
Step 3: add veggies
Add the bell pepper, carrots, snow peas, zucchini, and mushrooms to the pan and stir to combine (image 4).
Cook on medium low for 5 minutes stirring often to soften the vegetables (image 5).
Step 4: add sauce
Once softened, add the stir fry sauce to the pan and stir to combine (image 6).
Simmer for 5-7 minutes until the sauce has thickened and evenly coats the stir fry (image 7).
Serve over rice, cauliflower rice, noodles, or zoodles for a low-carb version, and top with sesame seeds, green onions, and red pepper flakes.
Serving and storing info
Serve alone or with white rice, brown rice, ramen noodles or cauliflower rice.
Store in an airtight container in the fridge for up to three days. This is a great meal prep recipe too so consider doubling your recipe and store in individual containers to make meals easy!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Ground Beef Stir Fry
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Ingredients
- 1 lbs. lean ground beef 96/4
- 1 red bell pepper thinly sliced
- 1/2 cup matchstick carrots 50g
- 1 cup snow peas 90g
- 1 small zucchini chopped 100g
- 4 oz. baby Bella mushrooms sliced
Stir Fry Sauce
- 1/3 cup coconut aminos 95g (or soy sauce)
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey 21g
- 1 tsp. freshly grated ginger
- 1 clove garlic minced
- 1/2 tsp. sesame oil
- 1/2 Tbsp. arrowroot powder
Toppings
- sliced green onions
- red pepper flakes
- sesame seeds
Instructions
- In a small bowl, whisk together the coconut aminos, rice vinegar, honey, freshly grated ginger, minced garlic, and sesame oil until well combined. Add the arroworoot powder to the mixture and whisk until fully combined and no lumps remain.
- Heat a non-stick skillet over medium heat and add the ground beef. Cook the beef until browned and fully cooked, breaking it apart with a spatula as it cooks. If using a higher fat content beef drain any excess fat.
- Add the bell pepper, carrots, snow peas, zucchini and mushrooms to the pan and stir to combine. Cook on medium low for 5 minutes stirring often to soften the vegetables.Â
- Once softened, add the stir fry sauce to the pan and stir to combine. Simmer for 5-7 minutes until the sauce has thickened and combined to evenly coat the ground beef stir fry.Â
Notes
- Nutritional information is an estimate and will vary with substitutions.
This was SO GOOD! I used a bag of frozen fajita veggies and it made this meal super easy to make! Served over some basmati rice. Will definitely make again!!!
Super easy recipe to modify depending on veggies, too. I had peppers, mushrooms, frozen peas and just extra of those to mix with ground turkey. Really tasty and served with brown rice. Super quick to make, too!
I made this twice in one week and then had it twice for left overs. I swapped ground beef for ground turkey. I’m obsessed.
Love it!! Haha, thank you!
Super good!!
Made this for my husband and myself and we loved it! He wanted to redo it for kids this week!
Awesome!! Thank you!
Inhaled by my 4 year old and zero complaints from the rest of the table. I call that a win!