This ground beef stir fry brings takeout-style flavor with crisp veggies and a savory hoisin-ginger sauce, and is on the table in about 30 minutes. It’s a quick, colorful dinner that’s perfect over rice or noodles.
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Holly’s Recipe Highlights
- Why Make It: Ground beef cooks fast, the sauce stirs together in one bowl, and it’s a one-pan dinner that’s great for using up veggies.
- Time-Saving Tip: Use a bag of coleslaw mix or pre-sliced stir-fry veggies for almost no prep.
- Tools: A large skillet or wok to toss the beef and veggies without crowding.
- Serving Suggestions: Serve it over rice or noodles, but it’s just as great with cauliflower rice or spooned into lettuce cups for a lighter option.
Ingredient Notes
- Beef: Use lean ground beef to keep it from getting greasy. If you’re using a higher-fat option, drain it well so the sauce stays smooth and not oily.
- Vegetables: The vegetables are best sliced thin and of a similar size so they soften quickly and cook evenly.
- Sauce: The sauce is savory-sweet. Use low-sodium soy sauce (or tamari) to control salt, toasted sesame oil gives it a nutty finish, and whisk the cornstarch smooth, so it thickens without lumps.
Favorite Variations
- Replace the ground beef with ground turkey or ground chicken.
- Easily swap in veggies like broccoli stems, snap peas, or extra bell pepper.
- Adding the optional water chestnuts will give the stir-fry an extra crunch.
- For a little kick, stir in red pepper flakes or a spoonful of chili garlic sauce.
How to Make Ground Beef Stir Fry
- Combine sauce ingredients (full recipe below) and set aside.
- Cook the beef with garlic and ginger, and transfer it to a bowl.
- Sauté vegetables. Return the meat to the pan and the sauce. Simmer.
How to Store and Reheat
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It will keep in the freezer for up to 3 months (do not freeze the noodles or rice).
Reheat in a skillet over medium heat with a bit of water or broth to loosen the sauce. If microwaving, remember to stir halfway through.
Ground Beef Weeknight Wins
Did you enjoy this Ground Beef Stir Fry Recipe? Leave a comment and rating below.
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
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
Instructions
- For the sauce, in a small bowl, combine beef broth, hoisin sauce, soy sauce, sesame oil, and cornstarch. 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 ingredients 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.
Video
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 4 days, or in the freezer for up to 3 months.
Nutrition Information
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© 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.
Just a wonderful web side Great recipes keep up Spend /Pennies
Thank you so much Jenny!
I love these recipes and welcome them every day.
Sydney, Australia
Made this today. It was delicious and simple. I added a little rice wine vinegar to the sauce and brown sugar. Perfect. Served with coconut rice. Yummmmy. Thank you.
Just made this tonight and it’s delicious! Love the flavours from the sauce and the crunchy veggies! Will definitely make again!
just made it. loved it! added broccoli. this is my favorite cooking site :)
Thank you Sonya. I am glad to hear that you enjoyed the recipe and the cooking site!
Very good we enjoyed it last night thank you for sharing ♥️
I made this with cast iron pan, and it was delicious!! My kids loved it too. But I burned the sauce a little bit :( I gotta try this recipe again! :)
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.