I love making this ground beef stir fry when I want a fast, flavorful dinner that still feels wholesome and homemade. It comes together in one skillet, uses simple vegetables, and is coated in a rich brown sauce that’s both savory and slightly sweet. I usually serve it with rice, and it always feels like a comforting takeout-style meal made right at home.
Why You’ll Love This Recipe
I like this recipe because it’s quick, flexible, and perfect for busy nights. I can easily adjust the vegetables based on what I have on hand, and the sauce brings everything together with deep, balanced flavor. It’s filling without being heavy, and I always appreciate how well it reheats for leftovers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Meat seasoning
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon black pepper
Sauce
3 tablespoons cornstarch
3 tablespoons cold water
1 cup beef broth
½ cup chicken broth
¼ cup soy sauce
¼ cup honey or brown sugar
3 cloves garlic, minced
1 teaspoon hot sauce
¼ teaspoon ground ginger
Stir fry
1¼ pounds ground beef
2 tablespoons peanut oil or olive oil
⅓ cup dry white wine or beef broth
2 cups broccoli florets
1 cup green beans
8 ounces mushrooms, sliced
1 small yellow onion, sliced
½ cup carrots, julienned
½ red bell pepper, sliced
1 rib celery, diced
For serving
3 cups cooked rice or noodles
Directions
I begin by combining the cornstarch and cold water in a small container and setting it aside. I mix all of the remaining sauce ingredients in a bowl so everything is ready before cooking.
I season the ground beef and cook it in a large skillet with oil over medium-high heat, breaking it up as it browns. Once it’s fully cooked, I drain the grease and transfer the beef to a plate.
I deglaze the skillet with white wine or broth, scraping up the flavorful bits from the bottom, and let it reduce by about half. I add the broccoli, green beans, mushrooms, onion, and celery, cooking until they begin to soften. Then I stir in the carrots and bell pepper and cook for a couple more minutes.
I pour in the sauce mixture and let it come to a gentle bubble, allowing it to reduce slightly. After shaking the cornstarch mixture, I slowly stir it into the sauce until it thickens. I return the beef to the skillet, stir everything together, and let it heat through before serving.
Servings And Timing
I usually get 4 servings from this recipe. Prep time takes about 15 minutes, cook time is around 20 minutes, and the total time comes to roughly 35 minutes.
Variations
I sometimes use ground turkey instead of ground beef when I want a lighter option. I also enjoy adding stir-fry noodles directly to the sauce instead of serving it over rice. For extra richness, I occasionally stir a few tablespoons of peanut butter into the sauce for a subtle nutty flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of broth if the sauce needs loosening.
FAQs
Can I use frozen vegetables?
I often use frozen vegetables when I don’t have fresh ones, and they work very well in this recipe.
Does the hot sauce make it spicy?
I find that the hot sauce only enhances the flavor and doesn’t make the dish spicy.
Can I make this recipe ahead of time?
I like making it ahead because the flavors deepen as it sits, and it reheats beautifully.
What type of rice works best?
I usually serve this with white rice, but brown rice or jasmine rice also work great.
Can I make this gluten-free?
I make it gluten-free by using gluten-free soy sauce or tamari.
Conclusion
I keep this ground beef stir fry in regular rotation because it’s easy, comforting, and incredibly reliable. It’s one of those recipes I can make on a busy night and still feel proud of what I’m serving, and it never fails to deliver great flavor with minimal effort.
This ground beef stir fry is a quick and flavorful one-skillet meal packed with tender vegetables and a savory-sweet brown sauce. Served over rice or noodles, it’s a satisfying takeout-style dinner you can make at home in under 40 minutes.
Total Time:35 minutes
Yield:4 servings
Ingredients
Meat seasoning:
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp celery salt
1/4 tsp black pepper
Sauce:
3 tbsp cornstarch
3 tbsp cold water
1 cup beef broth
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup honey or brown sugar
3 cloves garlic, minced
1 tsp hot sauce
1/4 tsp ground ginger
Stir fry:
1 1/4 lbs ground beef
2 tbsp peanut oil or olive oil
1/3 cup dry white wine or beef broth
2 cups broccoli florets
1 cup green beans
8 oz mushrooms, sliced
1 small yellow onion, sliced
1/2 cup carrots, julienned
1/2 red bell pepper, sliced
1 rib celery, diced
For serving:
3 cups cooked rice or noodles
Instructions
Mix cornstarch and cold water in a small container. In a separate bowl, combine all other sauce ingredients and set aside.
Season ground beef with garlic salt, onion powder, celery salt, and pepper. Cook in a large skillet with oil over medium-high heat, breaking it up as it browns. Once cooked, drain excess grease and transfer beef to a plate.
Deglaze skillet with white wine or broth, scraping up bits from the bottom. Let it reduce by half.
Add broccoli, green beans, mushrooms, onion, and celery. Cook until they start to soften. Add carrots and bell pepper and cook a few more minutes.
Pour in the sauce mixture and bring to a gentle boil. Let it reduce slightly.
Shake the cornstarch slurry and stir it slowly into the skillet. Cook until the sauce thickens.
Return beef to the skillet, stir everything to combine, and heat through.
Serve hot over cooked rice or noodles.
Notes
Use ground turkey for a leaner version.
Add cooked stir-fry noodles directly into the skillet instead of rice.
Stir in peanut butter for added richness and nutty flavor.
Use frozen vegetables if fresh are not available.
Make gluten-free with gluten-free soy sauce or tamari.
