Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ginger Ground Beef and Veggie Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 37 reviews

This Ginger Ground Beef and Veggie Stir Fry is a quick and healthy one-pan meal perfect for busy nights. It combines savory ground beef with fresh vegetables like broccoli, carrots, and bell pepper, all tossed in a flavorful ginger, garlic, and sriracha-based sauce. Ready in just 35 minutes, this stir fry is delicious served over rice and garnished with green onions and sesame seeds for an added burst of flavor and texture.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Stir Fry:

  • 1 pound ground beef
  • ½ small onion, diced
  • 1 head of broccoli, cut into florets
  • 2 large carrots, cut into ½-inch rounds
  • 1 bell pepper, cut into ½-inch strips
  • 1 tablespoon avocado oil
  • 3 tablespoons water (divided)

Sauce:

  • ¼ cup coconut aminos (or tamari, or soy sauce)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sriracha (Yellowbird recommended)
  • 2 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, minced or grated
  • 2 teaspoons sesame oil
  • 1 teaspoon tapioca starch (or arrowroot powder)

For Garnishing and Serving:

  • Green onions, sliced
  • Sriracha (for drizzling)
  • Sesame seeds
  • Cooked rice (optional)

Instructions

  1. Brown the Beef: Heat a skillet over medium-high heat and add the ground beef. Break up the meat with a spatula as it cooks. If using extra lean beef (90/10), add a little olive oil to prevent sticking. Cook until the beef is browned.
  2. Sauté Onions: Add the diced onion to the browned beef and sauté for 5 minutes until the onion becomes translucent and soft.
  3. Prepare the Sauce: While the onions cook, whisk together the sauce ingredients—coconut aminos, rice vinegar, sriracha, garlic, ginger, sesame oil, and tapioca starch—in a small glass or measuring cup. Ensure the tapioca starch is fully dissolved and the sauce is smooth without lumps.
  4. Add the Sauce: Reduce the heat to medium and pour the sauce into the skillet with the beef and onions, stirring to combine. Cook for an additional 3 to 5 minutes to let the flavors meld.
  5. Remove Beef Mixture: Remove the beef mixture from the pan and set aside. Leave the flavorful browned bits on the bottom of the pan.
  6. Deglaze the Pan: Add the avocado oil and 2 tablespoons of water to the pan. Scrape the bottom of the pan as the water bubbles to deglaze and lift the browned bits, which will season the vegetables.
  7. Cook Vegetables: Add the broccoli florets, carrot rounds, and bell pepper strips to the pan. Increase heat to medium-high, toss the vegetables, and add the remaining 1 tablespoon of water. Stir and cook for 5 to 7 minutes until the broccoli is crisp-tender and vegetables are cooked through but still vibrant.
  8. Combine and Serve: Return the beef mixture to the pan with the veggies and give everything a gentle toss to combine and heat through if desired. Serve the stir fry with cooked rice if using, and garnish with sliced green onions, a drizzle of sriracha, and a sprinkle of sesame seeds. Enjoy your flavorful and nourishing meal!

Notes

  • Use lean ground beef but add a bit of oil if needed to prevent sticking.
  • Tapioca starch helps thicken the sauce, but arrowroot can be used as a substitute.
  • Adjust the amount of sriracha for preferred spice level.
  • For a gluten-free option, ensure tamari or coconut aminos are used instead of regular soy sauce.
  • Serve with cauliflower rice for a low-carb variation.
  • Leftovers keep well refrigerated for up to 3 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/ginger-ground-beef-and-veggie-stir-fry-recipe/