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Ground Beef Stir-Fry

Ground Beef Stir-Fry

This Ground Beef Stir-Fry is a quick, flavorful dinner that comes together in under 30 minutes. With tender beef, crisp veggies, and a glossy, savory-sweet sauce, it’s the perfect homemade alternative to takeout — easy, vibrant, and utterly satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 1/2 cups jasmine or long-grain white rice
  • 2 cups water for cooking rice
  • kosher salt to season rice
For the Sauces
  • 1/2 cup sour cream
  • 2 Tbsp sriracha adjust to taste
  • 1/3 cup packed dark brown sugar
  • 1/3 cup reduced-sodium soy sauce
  • 1 Tbsp cornstarch
  • 1 Tbsp unseasoned rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 cup water for thinning sauce
For the Stir-Fry
  • 3 scallions greens for garnish, whites for cooking
  • 2 Tbsp vegetable oil
  • 3 cloves garlic finely chopped
  • 1 Tbsp fresh ginger finely chopped or grated
  • 1 1/2 lb lean ground beef
  • 6 oz broccoli florets about 3 cups, chopped bite-size
  • 5 oz shredded carrots about 1½ cups
  • 2 Tbsp toasted sesame seeds divided, for garnish

Method
 

  1. Cook the Rice: In a saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then cover and simmer on low for about 17 minutes, until water is absorbed. Remove from heat and let steam, covered.
  2. Make the Sauces: In one bowl, mix sour cream and sriracha to create the Sriracha Cream; add a few drops of water if needed. In another bowl, whisk brown sugar, soy sauce, cornstarch, rice vinegar, sesame oil, and ½ cup water to make the stir-fry sauce. Set aside.
  3. Prep Aromatics: Slice scallions, separating greens for garnish and whites for cooking.
  4. Stir-Fry the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add garlic, ginger, and scallion whites; stir-fry 1 minute until fragrant. Add ground beef and cook for 5 minutes, breaking it apart as it browns.
  5. Add Vegetables: Stir in broccoli and cook 2 minutes until bright green. Add shredded carrots and pour in the stir-fry sauce. Stir well to coat.
  6. Thicken the Sauce: Cook for 3–4 minutes, stirring frequently, until the sauce thickens and coats the ingredients evenly.
  7. Assemble: Serve the beef and veggies over cooked rice. Drizzle with Sriracha Cream and top with sesame seeds and scallion greens.

Notes

For a lighter version, substitute ground chicken or turkey for beef. Make it gluten-free with tamari instead of soy sauce. Add bell peppers, snap peas, or mushrooms for extra color and crunch. Freeze leftovers for up to 2 months for an easy reheat meal.