Did you know that ground beef can be transformed into a quick and delicious stir fry?
This easy Ground Beef Stir Fry recipe is made with seasoned ground beef and fresh vegetables in a quick sesame sauce.
It’s a great weeknight dinner!
Holly’s Notes For Ground Beef Stir Fry
- Flavor: The sauce for this recipe is sweet and savory; I love that it’s not overly sweet.
- Difficulty: This recipe is easy to make in one skillet. Prepare all of the vegetables before starting because it comes together quickly.
- Technique: Cut the vegetables on the bias (diagonally), this gives the vegetables a larger surface area for better stir frying.
- Stretch it further: This ground beef stir fry is budget-friendly—it turns ½ pound of ground beef into a meal for four!
- Swaps: It’s made with simple ingredients; you can change the veggies based on what’s in your fridge.
- Serving suggestions: Spoon it over rice or noodles or over cauliflower rice.
Ingredient Tips
- Beef: Use lean ground beef (80/20) and drain the fat after browning. Beef can be replaced with ground turkey or ground chicken.
- Vegetables: Onion, celery, cabbage, and bell pepper keep this dish crunchy, but if time is short, you can toss in a bag of coleslaw for the cabbage or your own favorite vegetables.
- Sauce: Broth, soy sauce, toasted sesame oil, and a little hoisin are the foundations for this rich sauce.
Variations
- Make it spicy: For some heat, add red pepper flakes, chile paste, or sriracha.
- Less prep: Skip the chopping and replace the fresh vegetables with a frozen stir-fry blend.
- Make it sweeter: For a sweeter sauce, add 1 tablespoon of brown sugar.
How to Make Sesame Ground Beef Stir Fry
- Combine sauce ingredients (full recipe below) and set aside.
- Cook beef with garlic and ginger and transfer it to a bowl.
- Sauté vegetables, return meat to the pan with water and the sauce. Simmer until thickened.
Serve this stir fry over rice or noodles.
Storing Stir Fry
- Keep leftover stir fry ground beef stir fry in a covered container in the refrigerator for up to 4 days.
- Freeze portions in zip storage bags but add freshly shredded cabbage to crisp up the dish when reheating.
- Reheat on the stovetop on medium heat with a little water to loosen the ingredients.
More Asian Stir Fry Recipes
Did you enjoy this Sesame Ground Beef Stir Fry? Be sure to leave a rating and a comment below!
Sesame Ground Beef Stir Fry
This easy Asian-inspired recipe comes together fast and so much better than takeout!
Equipment
Ingredients
- 8 ounces lean ground beef
- ½ cup finely diced onion
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- ½ cup sliced celery
- ½ cup chopped green cabbage
- 1 bell pepper sliced
- ½ cup sliced water chestnuts drained, optional
- 4 cups cooked white rice or noodles
Sauce
- ½ cup beef broth
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
Instructions
- Combine beef broth soy sauce, hoisin sauce, sesame oil, and cornstarch in a small bowl. Set aside.
- In a large skillet, cook the beef and onion over medium-high until no pink remains. Drain fat. Add the garlic and ginger and cook 2 more minutes or until fragrant. Transfer to a bowl to keep warm.
- Heat oil in the pan. Add the celery and cabbage and cook for 3-4 minutes or until it begins to soften. Add peppers and cook 2-3 minutes more.
- Add the ground beef mixture, water chestnuts if using, and the sauce to the pan. Stir to combine. Allow sauce to simmer and thicken, stirring occasionally.
- Serve over rice and garnish with sesame seeds and green onions if desired.
Notes
- Assemble and prep all ingredients before starting. This recipe comes together quickly.
- Use the vegetables in the recipe or the ones you like best.
- Vegetables that take longer to cook (carrots, celery) should be added first. Bell peppers and broccoli take less time and can be added during the last few minutes.
- Replace the homemade sauce with a purchased stir-fry sauce if desired.
- Store leftovers in the refrigerator for up to four days, or in the freezer for up to 3 months.
Nutrition Information
Calories: 471 | Carbohydrates: 60g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 744mg | Potassium: 497mg | Fiber: 3g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe Adapted Manchak. “Beef Chop Suey”. Recipe. Cooking with Class. Beaumont, AB, 2011. 43. Print.
Doubled this recipe and prepared exactly as written. Easy and delicious. Full of fresh produce. Highly recommend!
I do not rate recipes very often, but I really enjoyed this disk. Followed the recipe exactly as published, did not use the water chestnuts, and cannot think of a thing I would do differently. Quick and easy, good for a family with a busy schedule and I believe kids would love it.
So glad you loved it Dan! Thank you for leaving a review, it truly means so much.