Ground Beef Stir Fry
This Ground Beef Stir Fry is the most delicious Asian-style dinner for beef stir fry lovers.
It’s easy to make in less than 30 minutes and also low-carb, gluten-free, and easy to serve in many different ways.
If you love Asian food and tried my Asian Brussel Sprouts, Bok Choy Stir Fry, or Moo Shu Chicken Recipe, you’ll love this ground beef stir fry recipe.
While I love beef strips in stir-fry recipes, ground beef is faster to cook and easy to serve in lettuce cups.
How To Make Ground Beef Stir Fry
It’s very easy to make any stir fry recipe as long as you get the basics. All stir-fry recipes always contain three main components:
- The stir-fry sauce
- Stir-fry ingredients – it’s always a combination of proteins and vegetables.
- A serving base, like rice or noodles.
Let’s see what you need to make a delicious ground beef stir-fry recipe at home.
- Lean Ground Beef – I listed below a few vegetarian option to go meat-free.
- Light Soy Sauce
- Oyster Sauce
- Mirin Wine
- Honey or brown sugar
- Sesame Oil
- Coconut Oil, olive oil, or avocado oil.
- Onion – White or brown onions cut into wedges or thin slices.
- Red Bell Pepper
- Green Beans or snap peas
Tenderizing Ground Beef
You can skip this step. I only occasionally follow this step as it’s time-consuming.
However, if you like to tenderize your meat, soak ground beef in a bowl with cold tap water and 1/4 teaspoon of baking soda.
Set it aside for 10 to 15 minutes in the fridge. Then, drain over a sieve and rinse with cold water. Finally, pat dry with absorbent paper to remove all the water.
Adding baking soda to beef raises its pH level, making the beef proteins much more difficult to bond while cooking.
Making The Stir Fry Sauce
The stir-fry sauce is the sauce you add at the end of cooking. It’s the sauce that makes the stir-fry recipe glossy and thick.
Whisk all the stir-fry sauce ingredients in a small bowl: light soy sauce, mirin, oyster sauce, corn flour, and sesame oil.
Stir very well to combine cornflour into the liquid and no more lumps show. Set aside.
Cooking Ground Beef
Now, warm coconut oil in a large wok pan or skillet over medium-high heat. Add the sliced onion and stir fry for 30 seconds.
Then, add ground beef and constantly stir to cook until there’s no more pink meat.
Stir-Frying The Vegetables
Next, stir in the vegetables one at a time and cook them while constantly stirring to stir-fry each variety for 30 seconds before adding the next one.
I suggest adding snap peas, then red bell pepper, broccoli, and carrots.
Adding The Stir-Fry Sauce
Finally, add the sauce and water. Toss the stir-fry ingredients to coat evenly.
Cook for 2 to 3 minutes, constantly stirring, or until the sauce thickens and turns glossy.
Serve this ground beef stir-fry with delicious toppings to add texture and flavors I suggest:
- Chili Flakes
- Green Onions and Sesame seeds
- White Pepper
Next, serve this Asian dinner on top of a base like:
- Jasmine Rice
- Cooked Noodle – can be rice noodles or healthier varieties like edamame noodles or konjac noodles.
- Cauliflower Rice
- Lettuce Leaves to make lettuce cups
This cooked stir-fry can be stored for up to 3 days in the fridge in an airtight container, and it’s a perfect recipe for meal prep.
You can also store this recipe in the freezer and thaw it in the fridge the day before serving.
Following are some substitution suggestions to make this delicious stir-fry if you have food allergies:
- Low-Carb – Replace the corn starch with 1/4 teaspoon of xanthan gum and honey for sugar-free syrup made of Monk fruit. Use a low-carb side like my coconut cauliflower rice or konjac noodles. Also, if carrots are too high in sugar for you, swap them for green beans or more red bell pepper.
- Vegan/Vegetarian – You can use this recipe as a base for vegetarian stir-fries by replacing ground beef with ground tofu, textured soy protein rehydrated in water, or even ground Impossible Meat. Don’t forget to use a fish-free oyster sauce.
- Gluten-Free – Swap the light soy sauce for tamari sauce.
- Seed-Free – Swap the sesame oil for peanut oil, avocado oil, or coconut oil.
Frequently Asked Questions
Below are my answers to your most common questions about this beef stir-fry recipe:
Can I Use Beef Strips Instead Of Ground Beef?
You can absolutely use thin strips of beef in this recipe.
To tenderize beef strips before cooking, stir 3/4 teaspoon of baking soda with water in a bowl. Add the meat, toss, and set aside for 15 minutes in the fridge.
Rinse the meat under cold water and pat dry with absorbent paper to remove excess water.
What Are The Best Vegetables For A Stir Fry?
You can use any vegetable in stir fry, but the most common choices are canned baby corn, mushrooms, snap peas, green beans, broccoli florets, bell pepper, onion, and carrots.
Can I Use Other Ground Meat?
Yes, you can use ground chicken, ground pork, or ground turkey in this recipe.
More Asian Dinner Recipes
If you love this Ground Beef Choy Stir Fry, you may also like to try the Asian-inspired recipes below.
Have you try this easy ground beef stir fry recipe? Share a comment or review below to connect with me.
Ground Beef Stir Fry
- 12 oz Ground Beef 340g (note 1)
Stir Fry Sauce
- 3 tablespoons Light Soy Sauce
- 3 tablespoons Oyster Sauce
- 1 ½ tablespoon Mirin Wine
- 1 tablespoon Cornflour (note 2)
- 1 ½ teaspoon Honey (note 3)
- 2 teaspoons Sesame Oil
- 1 ½ tablespoon Coconut Oil (note 4)
- 1 small Onion diced
- 2 large Garlic Cloves crushed
- 1 cup Snap Peas
- 1 Broccoli Head cut into small florets (about 2 cups)
- 1 Red Bell Pepper deseeded, cut into stripes
- 1 small Carrots peeled and cut into diagonal slices
- ⅓ cup Water
- 2 tablespoons Spring Onions chopped
- 1 teaspoon Sesame Seeds
- In a small bowl, stir all the stir fry sauce ingredients until the cornflour is well combined and no lumps show. Set aside.
- In a large wok pan, warm coconut oil over medium-high heat. Add the onion and stir fry for 15 seconds.
- Add the ground beef and cook, constantly stirring, until the meat is no longer pink.
- Stir in the crushed garlic and add the remaining vegetables: green beans, capsicum, and carrots, and stir to cook for an extra minute.
Add Stir-Fry Sauce
- Add the 1/3 cup of water and the stir-fry sauce made in the first step. If cornflour sticks to the bottom of the bowl, give it a quick stir before adding.
- Toss and cook for 1 or 2 minutes over medium-high heat or until the sauce thickens, coats the ingredients, and turns glossy
- Serve with freshly chopped spring onion, sesame seeds, and chili flakes.
- Serve on top of rice or coconut cauliflower rice, cooked noodles like konjac noodles, or rice noodles.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
Cooking Method:One Pan
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment