Name: Easy Ground Beef Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound ground beef (85/15 blend recommended – that little bit of fat makes all the difference in flavor); 1 tablespoon extra virgin olive oil; 1 red bell pepper, chopped (adds a pop of sweetness and color); 1 large carrot, cut into matchsticks (or just slice thin if matchsticks feel fancy); ½ pound asparagus, ends trimmed, chopped (snap off the woody ends first); 8 ounces mushrooms, sliced or quartered (use whatever you’ve got – button, cremini, or baby bellas); ½ large yellow onion, chopped; 3 tablespoons coconut aminos (or substitute tamari or soy sauce if that’s what’s in your pantry); 1 teaspoon minced garlic (fresh is best, but jarred works in a pinch); 1 teaspoon minced fresh ginger (this is where the magic happens); 1 teaspoon sriracha (adjust up or down depending on your heat tolerance); 1 teaspoon rice vinegar (adds a little brightness); 1 tablespoon toasted sesame oil (don’t skip this – it’s the secret ingredient); 1½ tablespoons maple syrup (balances everything out beautifully); 2 tablespoons water; 1 tablespoon arrowroot powder (or cornstarch or tapioca starch for thickening); Sesame seeds (white, black, or both for that restaurant look); Chopped scallions (green onions add the perfect finishing touch); Cooked white rice, brown rice, cauliflower rice, or lettuce wraps (whatever fits your mood or diet)

Description

This quick and easy ground beef stir fry combines seasoned ground beef with colorful vegetables and a homemade stir fry sauce that’s better than any takeout. Ready in just 30 minutes, it’s perfect for busy weeknights and meal prep. The sauce is made with coconut aminos, fresh ginger, garlic, and sesame oil for authentic flavor. Serve over rice, cauliflower rice, or in lettuce wraps for a delicious family dinner everyone will love.

Ingredients

For the Stir Fry:

1 pound ground beef (85/15 blend recommended – that little bit of fat makes all the difference in flavor)
1 tablespoon extra virgin olive oil
1 red bell pepper, chopped (adds a pop of sweetness and color)
1 large carrot, cut into matchsticks (or just slice thin if matchsticks feel fancy)
½ pound asparagus, ends trimmed, chopped (snap off the woody ends first)
8 ounces mushrooms, sliced or quartered (use whatever you’ve got – button, cremini, or baby bellas)
½ large yellow onion, chopped

For the Stir Fry Sauce:

3 tablespoons coconut aminos (or substitute tamari or soy sauce if that’s what’s in your pantry)
1 teaspoon minced garlic (fresh is best, but jarred works in a pinch)
1 teaspoon minced fresh ginger (this is where the magic happens)
1 teaspoon sriracha (adjust up or down depending on your heat tolerance)
1 teaspoon rice vinegar (adds a little brightness)
1 tablespoon toasted sesame oil (don’t skip this – it’s the secret ingredient)
1½ tablespoons maple syrup (balances everything out beautifully)
2 tablespoons water
1 tablespoon arrowroot powder (or cornstarch or tapioca starch for thickening)

For Garnish:

Sesame seeds (white, black, or both for that restaurant look)
Chopped scallions (green onions add the perfect finishing touch)

For Serving:

Cooked white rice, brown rice, cauliflower rice, or lettuce wraps (whatever fits your mood or diet)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Brown the Beef

Place your large skillet over medium-high heat and let it get nice and hot. Add the ground beef and let it sizzle. Use your wooden spoon to break it up into bite-sized crumbles as it cooks. You want it browned all over, with those crispy golden bits that add so much flavor.

Step 2: Cook the Vegetables

Add the olive oil to the same skillet and let it shimmer for a few seconds. Toss in all your prepared vegetables – the bell pepper, carrot, asparagus, mushrooms, and onion. Give them a good stir to coat them in the oil, then let them cook for about 5 minutes.

Step 3: Make the Sauce

While those vegetables are sizzling away, grab a small bowl and whisk together all your sauce ingredients – coconut aminos, garlic, ginger, sriracha, rice vinegar, sesame oil, maple syrup, water, and arrowroot powder.

Step 4: Combine Everything

Add the browned beef back to the skillet with the vegetables. Use your spoon to toss everything together so the beef and veggies are evenly distributed. It should look beautiful and colorful and smell absolutely incredible at this point.

Step 5: Add the Sauce

Give your sauce one more quick stir, then pour it all over the beef and vegetable mixture. Immediately start stirring to coat everything evenly. The sauce will start to thicken almost instantly as it hits the hot pan. Keep tossing for about 30 seconds to a minute, then turn off the heat.

Step 6: Serve It Up

Plate your stir fry over a bed of fluffy white rice, nutty brown rice, or whatever base you’re using. Sprinkle the top with sesame seeds and chopped scallions for that final restaurant-worthy touch.

Notes

Keep your vegetables cut into similar-sized pieces so they all cook at the same rate. Nothing’s worse than crunchy carrots next to mushy mushrooms. If you’re in a time crunch or just don’t feel like chopping, frozen stir fry vegetables work too. Just adjust your cooking time slightly to let them thaw and release their moisture.

Fresh garlic and ginger really do make a difference in stir fry, but I get it, life gets busy. Jarred minced garlic is a perfectly acceptable shortcut. Just know that fresh ginger has this bright, zingy quality that’s hard to replicate. If you can swing it, keep that frozen ginger trick in your back pocket.

The arrowroot powder is what gives this sauce that glossy, thick, cling-to-everything texture you get from your favorite takeout spot. Make sure you whisk it thoroughly into the sauce before adding it to the pan.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir Fry
Cuisine: Asian-Inspired