Homemade Ground Beef Stir Fry

Weeknight dinners can be tough when you’re staring at the clock and everyone’s hungry. I used to think stir fry meant pulling out a wok and spending forever chopping vegetables into perfect little pieces. Then I realized ground beef changes everything. It cooks in minutes, there’s no slicing meat against the grain, and cleanup is so much easier.

This ground beef stir fry has become my go-to when I need something fast but still want dinner to feel homemade. The sauce comes together while the beef browns, and you can use whatever vegetables you have on hand. I like zucchini, mushrooms, and carrots, but bell peppers or broccoli work just as well.

The secret is the sauce. A little soy sauce, some BBQ sauce for sweetness, and sesame oil for that restaurant flavor. Mix it all together and dinner’s on the table in twenty minutes.

What Kind of Ground Beef Should I Use?

For stir fry, you’ll want to pick ground beef with a fat content that works for your taste and health goals. An 80/20 blend (80% lean, 20% fat) gives you great flavor and keeps the meat juicy, while 90/10 is a leaner option that still tastes good without being too dry. If you go with something really lean like 93/7, just keep in mind you might need to add a touch more oil to keep things from sticking to the pan. Whatever you choose, make sure to break up the beef into small crumbles as it cooks so it mixes well with all those veggies and that tasty sauce.

Options for Substitutions

This stir fry is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap ground beef for ground turkey, ground chicken, or ground pork. If you want a vegetarian option, crumbled firm tofu or tempeh works well – just press out excess water first and add it toward the end of cooking.
• Vegetables: The zucchini, mushrooms, and carrot can be switched out for whatever you have on hand. Bell peppers, snap peas, broccoli florets, or green beans all work great. Just keep the cooking times in mind – harder veggies like broccoli need a bit longer than softer ones like zucchini.
• Maple syrup: Honey or brown sugar make good substitutes if you don’t have maple syrup. Use the same amount for honey, or 2 tablespoons of brown sugar dissolved in a little water.
• BBQ sauce: If you’re out of BBQ sauce, try hoisin sauce for a more traditional stir fry flavor, or use extra soy sauce with a splash of rice vinegar.
• Fresh ginger: Ground ginger works in a pinch – use about ½ teaspoon instead of the fresh. It won’t have quite the same punch, but it’ll still add that ginger flavor.
• Sesame oil: Regular vegetable oil or olive oil can replace sesame oil, though you’ll lose that nutty flavor. Consider adding a sprinkle of toasted sesame seeds at the end to make up for it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ground beef stir fry is overcrowding the pan, which causes the beef to steam instead of brown – cook it in a single layer over high heat and resist the urge to stir it constantly so you get that nice caramelized crust.

Another common error is adding watery vegetables like zucchini and mushrooms at the same time, when mushrooms actually need a minute or two head start to release their moisture before the zucchini goes in.

Don’t drain all the fat from the cooked beef before setting it aside, as leaving a tablespoon or two adds flavor to your vegetables and helps prevent them from sticking.

Finally, make sure your sauce ingredients are mixed and ready to go before you start cooking – stir fries move fast, and scrambling to measure maple syrup while your vegetables burn is a recipe for disaster.

What to Serve With Ground Beef Stir Fry?

This stir fry is packed with flavor and veggies, so I like to serve it over a big bowl of white or brown rice to soak up all that tasty sauce. You could also go with rice noodles or even cauliflower rice if you’re keeping things on the lighter side. Sometimes I’ll make extra and use it as a filling for lettuce wraps the next day, which makes for a fun hands-on meal. A side of steamed edamame or a quick cucumber salad with rice vinegar adds a nice fresh crunch that balances out the rich, savory flavors of the stir fry.

Storage Instructions

Store: This ground beef stir fry keeps really well in the fridge for up to 4 days in an airtight container. It’s actually one of those dishes that tastes even better the next day once all the flavors have had time to hang out together. I like to make a big batch on Sunday and pack it for easy lunches throughout the week.

Freeze: You can freeze this stir fry for up to 3 months in freezer-safe containers or bags. Just keep in mind that the veggies might be a bit softer after thawing, but the flavor will still be great. Let it cool completely before freezing to maintain the best texture.

Reheat: Warm it up in a skillet over medium heat for the best results, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring in between. If it seems a little dry after reheating, just add a splash of water or extra soy sauce to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 60-70 g
• Fat: 65-75 g
• Carbohydrates: 55-65 g

Ingredients

For the sauce:

• 4 tbsp soy sauce (I prefer Kikkoman less sodium)
• 4 tbsp bbq sauce (Sweet Baby Ray’s gives the best glaze)
• 2 tbsp maple syrup
• 3 garlic cloves (freshly minced for best aroma)
• 1.5 tsp ginger
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes

For the main dish:

• 1 lb ground beef
• 2 zucchini (sliced into 1/4-inch thick rounds)
• 8 oz mushrooms (halved or quartered depending on size)
• 1 carrot (peeled and cut into thin matchsticks)
• chives

Step 1: Prepare the Sauce and Mise en Place

• 4 tbsp soy sauce
• 4 tbsp BBQ sauce
• 2 tbsp maple syrup
• 3 garlic cloves, minced
• 1.5 tsp ginger
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes
• 2 zucchini, sliced into 1/4-inch rounds
• 8 oz mushrooms, halved or quartered
• 1 carrot, cut into thin matchsticks

In a small bowl, whisk together soy sauce, BBQ sauce, maple syrup, minced garlic, ginger, sesame oil, and red pepper flakes until well combined.

Set aside.

While the sauce comes together, prepare all vegetables: slice zucchini into 1/4-inch thick rounds, halve or quarter mushrooms depending on size, and cut carrot into thin matchsticks.

I find freshly minced garlic makes a noticeable difference in aroma and flavor, so don’t skip that step.

Have all ingredients ready before you start cooking, as stir-frying moves quickly.

Step 2: Cook the Ground Beef Until Browned

• 1 lb ground beef

Heat a large skillet or wok over medium-high heat and add the ground beef.

Cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until the beef is fully browned with no pink remaining.

Transfer the cooked beef to a clean bowl and set aside.

Don’t rinse the pan—the flavorful browned bits stuck to the bottom (called fond) will add depth to the final dish.

Step 3: Sauté the Vegetables Until Tender-Crisp

• 2 zucchini, sliced
• 8 oz mushrooms, halved or quartered
• 1 carrot, cut into matchsticks

In the same skillet, add the sliced zucchini, mushrooms, and carrot matchsticks.

Cook over medium-high heat for 2-3 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.

I like to keep stir-fry vegetables slightly firm rather than soft—they’ll continue cooking when the sauce is added, and the texture is much more satisfying.

Step 4: Combine Beef, Vegetables, and Sauce

• cooked ground beef from Step 2
• sautéed vegetables from Step 3
• sauce mixture from Step 1

Return the cooked ground beef to the skillet with the vegetables.

Pour in the sauce mixture from Step 1 and stir everything together over medium-high heat for 2 minutes, ensuring the sauce coats all ingredients evenly and heats through.

Taste and adjust seasoning with salt and pepper as needed.

The sauce should glaze the beef and vegetables lightly, not pool at the bottom of the pan.

Step 5: Finish and Serve

• chives, chopped

Transfer the stir-fry to a serving platter and garnish with chopped chives.

Serve immediately over steamed rice, in lettuce cups for a lighter option, or over noodles.

The dish is best enjoyed right after cooking while the flavors are vibrant and the vegetables still have their bite.

Homemade Ground Beef Stir Fry

Delicious Homemade Ground Beef Stir Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the sauce

• 4 tbsp soy sauce (I prefer Kikkoman less sodium)
• 4 tbsp bbq sauce (Sweet Baby Ray's gives the best glaze)
• 2 tbsp maple syrup
• 3 garlic cloves (freshly minced for best aroma)
• 1.5 tsp ginger
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes

For the main dish

• 1 lb ground beef
• 2 zucchini (sliced into 1/4-inch thick rounds)
• 8 oz mushrooms (halved or quartered depending on size)
• 1 carrot (peeled and cut into thin matchsticks)
• chives

Instructions

 

• In a small bowl, whisk together soy sauce, BBQ sauce, maple syrup, minced garlic, ginger, sesame oil, and red pepper flakes until well combined. Set aside. While the sauce comes together, prepare all vegetables: slice zucchini into 1/4-inch thick rounds, halve or quarter mushrooms depending on size, and cut carrot into thin matchsticks. I find freshly minced garlic makes a noticeable difference in aroma and flavor, so don't skip that step. Have all ingredients ready before you start cooking, as stir-frying moves quickly.
• Heat a large skillet or wok over medium-high heat and add the ground beef. Cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until the beef is fully browned with no pink remaining. Transfer the cooked beef to a clean bowl and set aside. Don't rinse the pan—the flavorful browned bits stuck to the bottom (called fond) will add depth to the final dish.
• In the same skillet, add the sliced zucchini, mushrooms, and carrot matchsticks. Cook over medium-high heat for 2-3 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch. I like to keep stir-fry vegetables slightly firm rather than soft—they'll continue cooking when the sauce is added, and the texture is much more satisfying.
• Return the cooked ground beef to the skillet with the vegetables. Pour in the sauce mixture from Step 1 and stir everything together over medium-high heat for 2 minutes, ensuring the sauce coats all ingredients evenly and heats through. Taste and adjust seasoning with salt and pepper as needed. The sauce should glaze the beef and vegetables lightly, not pool at the bottom of the pan.
• Transfer the stir-fry to a serving platter and garnish with chopped chives. Serve immediately over steamed rice, in lettuce cups for a lighter option, or over noodles. The dish is best enjoyed right after cooking while the flavors are vibrant and the vegetables still have their bite.