Ground Beef Stir Fry

5 from 7 votes

Ground beef stir fry is loaded with veggies in a fragrant homemade, quick teriyaki sauce. Perfect healthy meal for a busy weeknight. This is a knockout meal made with wholesome ingredients

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Japanese

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

large frying pan or wok
sauce pan

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, sliced
1 broccoli crown, chopped
1 small zucchini, chopped
1 cup carrots, grated
1 inch ginger, minced
2 cloves garlic, minced
3 green onions, diced for garnish

Teriyaki Sauce

⅓ cup soy sauce You can use coconut aminos, tamari or other substitutes.
3 Tbsp brown sugar
2 Tbsp hoisin sauce
1 Tbsp rice vinegar or white vinegar
1 Tbsp cornstarch or arrowroot powder
¼ cup water
½ tsp red pepper flakes
1 Tbsp white sesame seeds optional
2 Tbsp Sriracha optional

Instructions

Cook the ground beef. Heat a large pan or wok on medium/high heat and start to brown ground beef.
Make the sauce. 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, add the beef to a bowl, set aside. Wipe the pan clean. 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 if it's greasy. 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