Description
This Spicy Ground Beef Stir-Fry delivers restaurant-quality flavor in just 30 minutes with perfectly browned beef, crisp-tender vegetables, and a bold savory-spicy sauce. Serve over steaming rice for a complete weeknight dinner that beats any takeout.
Ingredients
For the Ground Beef:
1.5 pounds ground beef (85/15 or 90/10)
1 tablespoon neutral oil (vegetable or avocado)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
For the Stir-Fry Sauce:
1/4 cup soy sauce (or coconut aminos for gluten-free)
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
2 teaspoons sesame oil
1–2 teaspoons sriracha or chili garlic sauce
1 teaspoon cornstarch
1/4 cup water or beef broth
For the Vegetables:
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets, small pieces
1 cup snap peas or green beans, trimmed
1 medium carrot, julienned
4 green onions, sliced (whites and greens separated)
For Serving:
4 cups cooked rice (jasmine or basmati)
Sesame seeds, sliced green onions for garnish
Instructions
1. Cook rice according to package directions. Keep warm, covered, until serving.
2. Prepare all ingredients before heating pan – cut vegetables into uniform sizes. Mix sauce ingredients in small bowl and set aside.
3. Heat large wok or deep skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
4. Add ground beef, breaking into small pieces. Season with salt, pepper, and garlic powder. Let sit undisturbed 2-3 minutes to brown, then break up and continue cooking until no pink remains (6-8 minutes, reaching 160°F).
5. Transfer cooked beef to plate using slotted spoon, leaving 1 tablespoon fat in pan. Drain excess if necessary.
6. Return pan to high heat. Add minced garlic, ginger, and white parts of green onions. Stir constantly 30 seconds until fragrant.
7. Add bell peppers, broccoli, and carrots. Stir-fry 3-4 minutes, tossing constantly, until crisp-tender and slightly charred. Add snap peas during last minute.
8. Return beef to pan with vegetables. Stir sauce mixture (cornstarch settles) and pour over everything.
9. Toss constantly 1-2 minutes until sauce thickens and coats everything evenly.
10. Remove from heat and stir in green parts of green onions. Taste and adjust seasoning.
11. Serve immediately over hot steamed rice. Garnish with sesame seeds and extra green onions.
Notes
High heat is essential – if stove runs cool, cook in two batches to avoid crowding.
Let beef sit undisturbed briefly to develop brown crust before stirring.
Drain excess beef fat but leave some for flavor and sauce adhesion.
Don’t move ingredients constantly – let them sear between tosses for caramelization.
Vegetables should be crisp-tender, not soggy – adjust cooking time as needed.
Store stir-fry and rice separately in airtight containers up to 4 days.
Flavor improves overnight as seasonings meld.
For less spicy version, reduce sriracha to 1/2 teaspoon or omit entirely.
Ground turkey or chicken can substitute for beef – add extra oil if very lean.
For keto, serve over cauliflower rice and use erythritol instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups stir-fry with 1 cup rice)
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: spicy ground beef stir fry, quick dinner recipe, beef stir fry bowl, weeknight dinner, easy beef recipe