Ground Beef Stir Fry
Ground beef stir fry is loaded with veggies in a fragrant homemade, quick teriyaki sauce. Perfect healthy meal for a busy weeknight.
Servings: 4
Equipment
- large frying pan or wok
Ingredients
- 1 lb lean ground beef Use ground chicken or turkey if needed.
- ½ tsp salt
- ½ tbsp olive oil for sautéing the veggies if beef grease isn't left in pan
- ⅓ cup yellow onion, chopped
- 6 oz mushrooms, sliced
- 1 small bell pepper, chopped
- 1 broccoli crown, chopped
- 1 small zucchini, sliced
- 1 cup carrots, grated
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 3 tbsp green onions optional
Teriyaki Sauce
- ¼ cup soy sauce You can use coconut aminos, tamari or other substitutes.
- 3 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tsp rice vinegar or white vinegar
- 1 tbsp cornstarch or arrowroot
- ¼ cup water
- ½ tsp red pepper flakes
- 1 tbsp white sesame seeds
- 2 tbsp Sriracha
Instructions
- Heat a large pan or wok on medium/high heat and start to brown ground beef. While the beef is browning, make the teriyaki sauce: In a medium saucepan, combine, brown sugar, soy sauce, garlic, hoisin sauce, vinegar, sesame seeds, red pepper flakes, sriracha. Bring to a gentle simmer over medium heat. Start rice if serving.
- In a small bowl whisk the cornstarch and 1/4 cup of water together to make a slurry. Lower the heat to the teriyaki, add the starch/water slurry to the saucepan and stir occasionally until desired thickness of sauce comes about. Set aside.
- Once the ground beef is browned, drain most of the oil and add the beef to a bowl, set aside. Add chopped veggies to the hot pan you used for the beef. Add oil if needed. Sauté onions, garlic, ginger, peppers, mushrooms, zucchini, carrots, broccoli for about 5-8 minutes or until the veggies are fragrant and softened.
- Once the veggies are softened and fragrant, add the beef back into the pan/wok with the veggies and pour the teriyaki sauce over everything. Bring it to a simmer, mix well and serve over rice or lettuce cups.
Notes
Nutrition facts do not include rice. It's calculated only on the teriyaki beef stir fry.
- Veggies. You can add or take away whatever vegetables you want. Mini corn, baby bok choy, yellow squash, kale are all great subs for veggies as well.
- Drain the Beef. After browning it so that your teriyaki beef stir fry isn't overly greasy.
- Prep & Measure Ingredients. When cooking stir fry it's important to have all your ingredients prepped and measured before beginning cooking as it will cook up very quickly.
- Storing and Meal Prep. This is a great meal to meal prep. It keeps well, heats up perfect and gets better as it sits. You can keep it in the fridge for up to 4 days or freeze in a ziplock or airtight container for up to 3 months. Reheat in a skillet on the stove until heated through.
- Chopping the Veggies. Keep them cut in uniform sizes so they cook evenly.
Nutrition
Serving: 1.5cup | Calories: 335kcal | Carbohydrates: 21g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1492mg | Potassium: 1013mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1685IU | Vitamin C: 58mg | Calcium: 81mg | Iron: 6mg