Description
This Ground Beef Stir Fry is a flavorful and quick one-pan meal packed with vibrant vegetables and tender ground beef. Coated in a savory and slightly sweet sauce made with soy, honey, and a touch of spice, this stir fry is perfect served over rice or noodles for a satisfying weeknight dinner.
Ingredients
Scale
Seasonings
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
Sauce and Thickener
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup honey (can substitute brown sugar)
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
Main Ingredients
- 1¼ pounds ground beef
- 2 tablespoons peanut oil (can substitute olive or vegetable oil)
- 1/3 cup dry white wine (or beef broth)
- 2 cups broccoli florets
- 1 cup green beans
- 8 ounces mushrooms, sliced
- 1 small yellow onion, sliced
- ½ cup carrots, julienned
- ½ red bell pepper, sliced
- 1 rib celery, diced
- 3 cups cooked rice (any type)
Instructions
- Prep Work: Gather and measure all ingredients. Prepare the vegetables by slicing and dicing as indicated in the ingredients list to ensure smooth cooking flow.
- Make the Cornstarch Slurry: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a covered container. Shake well to mix and set aside in a cool place; this will be used later to thicken the sauce.
- Prepare the Sauce: In a medium bowl, combine beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Stir well and set aside.
- Season and Cook the Ground Beef: Sprinkle the ground beef evenly with garlic salt, onion powder, celery salt, and black pepper. Heat 2 tablespoons peanut (or olive) oil in a large skillet over medium-high heat. Add the ground beef, cook while crumbling it until browned and fully cooked through. Once done, drain excess grease and remove beef from skillet; set aside.
- Deglaze the Skillet: Add the white wine (or beef broth) to the skillet and reduce heat to medium. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pan. Cook until the liquid reduces by half, about 3 minutes.
- Sauté the Vegetables: Add a splash of oil if needed. Add broccoli, green beans, mushrooms, sliced onion, and diced celery to the skillet. Toss to coat and cook for 3 minutes until vegetables start to soften. Then add julienned carrots and sliced red bell pepper, cooking for an additional 2 minutes.
- Add the Sauce and Thicken: Pour the prepared sauce mixture over the vegetables and bring to a gentle boil. Let it simmer for 2 to 3 minutes, allowing the flavors to meld. Shake the cornstarch slurry again and slowly stir it into the bubbling sauce until it thickens to your desired consistency. Reduce heat to low.
- Combine Beef and Heat Through: Return the cooked ground beef along with any juices back into the skillet. Stir well to combine with the saucy vegetables. Let it heat through for about 2 minutes to meld flavors.
- Serve: Add any preferred garnishes such as chopped green onions or sesame seeds. Serve the stir fry hot over 3 cups of cooked rice or noodles for a complete meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Olive or vegetable oil may be used in place of peanut oil depending on availability and preference.
- Dry white wine can be substituted with additional beef broth if avoiding alcohol.
- Use any variety of cooked rice or noodles based on your preference or dietary needs.
- Be sure to drain excess fat after cooking the ground beef to keep the dish from becoming greasy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: ground beef stir fry, beef stir fry recipe, quick stir fry, easy dinner, vegetable stir fry
