Ground Beef Stir-Fry

If you’re craving a quick, flavorful dinner that satisfies every craving, this Ground Beef Stir-Fry is your answer. Juicy beef, crisp-tender veggies, and a glossy, savory-sweet sauce come together in under 30 minutes — no takeout menu needed. This recipe combines the comfort of home cooking with the bold flavors of your favorite Asian-inspired stir-fry. Perfect for busy weeknights, it’s a dish that tastes as good as it looks — fresh, vibrant, and irresistibly saucy.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes from start to finish — ideal for hectic evenings.
• Everyday Ingredients: Simple pantry staples come together to create bold, restaurant-quality flavor.
• Perfect Balance: Sweet, salty, spicy, and umami-rich — every bite hits the right note.
• Meal-Prep Friendly: Stores and reheats beautifully for lunches or leftovers.
• Customizable: Swap veggies or adjust spice levels to match your preferences.

Unlike typical stir-fries, this version uses ground beef for faster cooking and easier prep — no slicing meat required!

Ingredients Needed

For the Rice

• 1½ cups jasmine or long-grain white rice
• Kosher salt, to season
• 2 cups water, for cooking

For the Sauces

• ½ cup sour cream
• 2 Tbsp sriracha, or to taste
• ⅓ cup packed dark brown sugar
• ⅓ cup reduced-sodium soy sauce
• 1 Tbsp cornstarch
• 1 Tbsp unseasoned rice vinegar
• 2 tsp toasted sesame oil
• ½ cup water (for thinning sauce)

For the Stir-Fry

• 3 scallions, divided (greens for garnish, whites for cooking)
• 2 Tbsp vegetable oil
• 3 cloves garlic, finely chopped
• 1 Tbsp fresh ginger, finely chopped or grated
• 1½ lb lean ground beef
• 6 oz broccoli florets, chopped into bite-size pieces (about 3 cups)
• 5 oz shredded carrots (about 1½ cups)
• 2 Tbsp toasted sesame seeds, divided

How to Make Ground Beef Stir-Fry

Rice

1. In a medium saucepan, combine rice, 2 cups of water, and a pinch of salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer until the rice is tender and the water is fully absorbed — about 17 minutes.
3. Remove from heat and keep covered until ready to serve. (This allows the rice to steam, making it extra fluffy.)

Sauces

1. Sriracha Cream: In a medium bowl, whisk together sour cream and sriracha until smooth. If it’s too thick for drizzling, stir in a few drops of water at a time. Cover and refrigerate until ready to serve.
2. Stir-Fry Sauce: In a separate bowl, whisk together brown sugar, soy sauce, cornstarch, rice vinegar, sesame oil, and ½ cup of water until smooth. Let it rest at room temperature — this will thicken beautifully when cooked.

Stir-Fry

1. Prep the Aromatics: Slice the scallions — reserve the dark green tops for garnish and finely chop the white and light green parts.
2. Sauté & Brown: Heat vegetable oil in a large nonstick skillet or wok over high heat. Add the garlic, ginger, and chopped scallion whites. Stir-fry for about 1 minute until fragrant and golden — this builds the flavor base.
3. Add the ground beef, breaking it up with a spatula as it cooks. Stir-fry until browned and no longer pink, about 5 minutes.
4. Add Veggies: Toss in the broccoli florets and stir-fry until bright green, about 2 minutes. Add the shredded carrots and the prepared soy sauce mixture. Stir well.
5. Thicken the Sauce: Continue cooking for 3–4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon and the veggies are crisp-tender.
6. Assemble & Serve: Spoon the rice into bowls, top with the saucy beef mixture, and drizzle generously with the sriracha-sour cream. Finish with sesame seeds and the reserved scallion greens for a burst of color and crunch.

Serving and Storage Tips

• Serving: This stir-fry is best served fresh and hot over fluffy jasmine rice or noodles. Garnish with sesame seeds, fresh herbs (like cilantro), or extra chili sauce for added kick.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm gently in a skillet over medium heat or microwave with a splash of water to revive the sauce.
• Freezing: The cooked beef mixture freezes well for up to 2 months — just thaw overnight in the fridge before reheating.

Helpful Notes

• Boost the Veggies: Feel free to toss in bell peppers, snap peas, or mushrooms for extra texture and color.
• Make it Spicier: Add chili flakes or extra sriracha to the sauce for a fiery twist.
• Low-Carb Option: Swap rice for cauliflower rice or serve over steamed cabbage.
• Texture Tip: Don’t overcrowd the pan — high heat and space ensure your beef browns instead of steaming.

Conclusion

This Ground Beef Stir-Fry proves that fast food can also be fresh, balanced, and satisfying. Every forkful delivers a perfect mix of tender beef, crisp vegetables, and silky sauce that clings beautifully to the rice. Whether it’s a weeknight dinner or a meal-prep lifesaver, this recipe is one you’ll want to make again and again.

If you try it, leave a comment and star rating below — I’d love to hear how yours turned out!
And if you added your own twist, share it on Pinterest or Facebook — what’s your favorite veggie combo for stir-fry night?

Frequently Asked Questions (FAQ)

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey are great leaner alternatives. Just be sure to add a drizzle of oil since they’re lower in fat, and adjust seasoning to taste.

How can I make this recipe gluten-free?

Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and check that your sriracha brand is gluten-free.

Why did my sauce turn lumpy?

That usually happens if the cornstarch isn’t fully dissolved before adding to the hot pan. Whisk the sauce well before pouring it in, and stir continuously as it thickens.

Is this recipe freezer-friendly?

Yes! The cooked beef and veggie mixture freezes beautifully. Let it cool completely, then store in a freezer-safe container for up to 2 months.

What should the sauce consistency be?

It should be thick enough to coat the back of a spoon but still glossy and pourable — not sticky or dry. If it thickens too much, stir in a tablespoon of water.