Ground Beef Stir Fry
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Stir Fry
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This Ground Beef Stir Fry recipe is easy to make with fresh or frozen vegetables! It has a delicious brown sauce to serve with rice or noodles for a healthy 30-minute meal!
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Ingredients
Meat Seasoning
- garlic salt ¼ teaspoon each, generous
- onion powder
- celery salt
- black pepper
Sauce
- 3 Tablespoons cornstarch + 3 tbsp. cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup honey can sub brown sugar
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
Stir Fry
- 1 ¼ lbs. ground beef see notes
- 2 tablespoons peanut oil can sub olive or vegetable oil
- 1/3 cup white wine or beef broth. See notes, dry
- 2 cups broccoli florets
- 1 cup green beans
- 8 oz. mushrooms
- 1 yellow onion sliced, small
- ½ cup carrot julienned
- ½ red bell pepper sliced
- 1 celery diced, rib
For Serving
- 3 cups rice any kind. See notes, cooked
Instructions
Prep Work
- Combine cornstarch + cold water in a covered container and shake to combine. Set aside in a cool place.
- Combine remaining sauce ingredients in a medium bowl and set aside.
- Measure out additional ingredients before beginning.
Cook the Beef
- Sprinkle the beef with seasoning. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook and crumble until browned and cooked through. Drain grease and set aside.
Make the Stir Fry
- Add the white wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Cook until the liquid is reduced by half, about 3 minutes.
- Add a splash of additional oil if needed. Add the broccoli, green beans, mushrooms, onions, and celery and toss to coat. Cook for 3 minutes, until slightly softened. Add the carrots and bell peppers and cook for 2 minutes.
- Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and shake it well. Slowly stir the cornstarch slurry into the bubbling sauce until desired thickness is obtained. Reduce heat to low.
- Add the ground beef back to the skillet along with any juices from the plate. Mix it into the sauce and let it heat through, about 2 minutes. Add desired garnishes and serve with rice or noodles.
Notes
- Pro Tips
- Storage:
- My process for perfectly cooked rice:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. The optional white rice is not included.
- Beef: An even pound of ground beef can be used for this recipe, I like to make a little extra. Ground turkey or ground pork may also be used.
- Wine: Wine: Chardonnay and Pinto Grigio are great wine options to deglaze the pan with. An equal amount of chicken or beef broth may be used if you don’t cook with wine.
- Broth: While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all beef broth can be used.
- Veggies: Frozen vegetables may be used instead of fresh if needed.
- Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.
- Topping Options include green onions, roughly chopped peanuts, toasted sesame seeds, and crunchy Chow Mein noodles.
- 7 oz. of stir fry noodles or thin spaghetti can be added to the sauce at the end instead of serving with rice if preferred.
- Peanut Butter: If you like a little peanut flavor in your sauce, feel free to add a few Tablespoons of it to the sauce!
- Sodium: To control the sodium in this recipe: Consider using low sodium soy sauce and/or broth.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well.
- Leftovers are also great in lettuce wraps.
- Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
37g
(12%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
88mg
(29%)
Sodium
1353mg
(56%)
Potassium
1132mg
(24%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
3620IU
(72%)
Vitamin C
69mg
(77%)
Calcium
77mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 1353mg | 56% |
| Potassium | 1132mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 3620IU | 72% |
| Vitamin C | 69mg | 77% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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