Name: Ground Beef and Veggie Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American-Asian Fusion
Ingredients: 1 lb lean ground beef; 1 tablespoon vegetable oil or avocado oil (high smoke point); 1 medium onion, thinly sliced; 1 red bell pepper, sliced; 1 yellow or orange bell pepper, sliced; 2 cups broccoli florets; 2 medium carrots, thinly sliced on diagonal; 1 cup snap peas or snow peas; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; ¼ cup low-sodium soy sauce; 2 tablespoons honey or brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; ½ teaspoon red pepper flakes (optional, adjust to taste); 2 green onions, sliced (for garnish); Sesame seeds (optional garnish); Cooked rice, cauliflower rice, or noodles for serving

This quick and colorful Ground Beef and Veggie Stir-Fry features lean ground beef sautéed with crisp bell peppers, broccoli, carrots, snap peas, and onions in a savory garlic-ginger soy sauce. It’s a nutritious, high-protein meal packed with vibrant vegetables, ready in under 30 minutes—perfect for busy weeknights and picky eaters alike!

Why You’ll Love This Recipe

You’ll fall in love with this stir-fry because it delivers restaurant-quality flavor and beautiful presentation with almost zero effort. Everything cooks in one pan in record time, so you spend less time cooking and more time enjoying.

The combination of tender, seasoned beef and crunchy, colorful vegetables creates perfect texture contrast in every bite. The simple homemade sauce—savory, slightly sweet, and garlicky—coats everything beautifully without being heavy or greasy.

It’s naturally adaptable to what you have in the fridge, budget-friendly, and loaded with nutrients from lean protein and a rainbow of veggies. Kids and adults both enjoy it, and it feels like a wholesome takeout meal you made at home—without the delivery wait or cost.

Yield: 4 servings

Ground Beef and Veggie Stir-Fry

Fast, flavorful ground beef stir-fry loaded with colorful veggies and garlic-ginger sauce—healthy takeout at home!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 lb lean ground beef
1 tablespoon vegetable oil or avocado oil (high smoke point)
1 medium onion, thinly sliced
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
2 cups broccoli florets
2 medium carrots, thinly sliced on diagonal
1 cup snap peas or snow peas
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup low-sodium soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional, adjust to taste)
2 green onions, sliced (for garnish)
Sesame seeds (optional garnish)
Cooked rice, cauliflower rice, or noodles for serving

Instructions

Prep like a pro! Get all your veggies chopped, garlic and ginger minced, and sauce ingredients measured. This stir-fry moves fast once it starts—so having everything ready makes it fun and stress-free.
Make the irresistible sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Set it aside—it’s going to coat everything in magic later!
Heat that pan hot! Place a large skillet or wok over medium-high heat. Add the oil and let it get nice and hot (it should shimmer).
Brown the beef beautifully. Add the ground beef, breaking it up with a wooden spoon. Cook 5–6 minutes until browned and no pink remains. Season lightly with a pinch of salt and pepper. Push beef to one side of the pan.
Sauté the aromatics. In the empty space, add onion, garlic, and ginger. Stir for 1 minute until fragrant—your kitchen will smell amazing!
Add the hearty veggies first. Toss in carrots and broccoli. Stir-fry 3–4 minutes until they start to soften but still have crunch.
Bring in the colorful crowd. Add bell peppers and snap peas. Stir everything together with the beef for 2–3 minutes—veggies should stay bright and crisp-tender.
Sauce it up! Pour the prepared sauce all over. Stir well to coat every piece—let it bubble and thicken slightly for 1–2 minutes.
Final taste and shine. Give it a quick taste—add more soy, honey, or chili if needed. Turn off heat and drizzle a tiny bit more sesame oil for that restaurant finish.
Plate and celebrate! Serve hot over rice or noodles, sprinkled with green onions and sesame seeds. Grab your fork—this colorful, flavorful dinner is ready to impress!

Notes

Gluten-free if using tamari instead of soy sauce. Naturally dairy-free. Very kid-friendly when spice is kept mild. Great for meal prep—reheats well and tastes even better the next day as flavors meld. Adjust veggie ratios to your preference.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 455Total Fat 20gSaturated Fat 6gUnsaturated Fat 14gCholesterol 102mgSodium 1016mgCarbohydrates 31gFiber 8gSugar 16gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Cut all vegetables to similar size for even cooking—aim for bite-sized pieces.
Have everything prepped and measured before you start; stir-fries move fast once the heat is on.
Use high heat to get that slight char and keep veggies crisp-tender.
Don’t overcrowd the pan—if needed, cook beef and veggies in batches.
Taste the sauce before adding it and adjust soy sauce, honey, or chili for your preference.
For extra glossy sauce, add a teaspoon of cornstarch slurry at the very end.
Serve immediately for best texture—stir-fries lose their crispness if they sit too long.

Ingredients Notes

Ground beef: 85-90% lean is ideal—enough fat for flavor without making the dish greasy. Grass-fed offers richer taste if available.
Vegetables: A mix of broccoli, bell peppers (any color), carrots, snap peas/snow peas, and onion provides crunch, color, sweetness, and nutrition. Feel free to swap based on what’s fresh.
Garlic and ginger: Fresh is non-negotiable for bright, authentic stir-fry flavor—mince them finely.
Soy sauce: Use low-sodium if you’re watching salt; tamari works for gluten-free.
Sesame oil: Added at the end for nutty aroma—don’t cook with it on high heat or it burns.
Honey or brown sugar: Balances the savory elements; use maple syrup for a different twist.
Red pepper flakes or sriracha: Optional heat—start small and adjust to taste.

Variations and Substitutions

Protein: Swap ground beef for ground turkey, chicken, pork, or plant-based crumbles for vegetarian. Thinly sliced steak or shrimp also work beautifully.
Veggies: Use whatever’s in season or your fridge—zucchini, mushrooms, green beans, bok choy, asparagus, cabbage, or cauliflower all stir-fry well.
Sauce: Make it sweeter with extra honey, spicier with more chili, or add hoisin for deeper umami.
Low-carb/keto: Skip carrots and use extra low-carb veggies like zucchini or cauliflower rice as a base.
Asian fusion: Add pineapple chunks and cashews for Hawaiian flair, or water chestnuts for extra crunch.
Teriyaki style: Replace some soy sauce with teriyaki sauce and add sesame seeds.
Creamy version: Stir in a spoonful of peanut butter or coconut milk at the end for satay-inspired flavor.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 60-second intervals, stirring in between.

Freezes well for up to 2 months—portion into freezer bags or containers. Thaw in the fridge overnight before reheating (texture of veggies will soften slightly after freezing).