Name: Ground Beef Stir Fry with Vegetables and Savory Soy Sauce Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Asian
Ingredients: ½ cup low-sodium soy sauce; ¼ cup water; 2 tablespoons Mirin sweet cooking rice wine; 3 tablespoons honey; 1 ½ tablespoons cornstarch; 2 teaspoons freshly grated garlic; 2 teaspoons freshly grated ginger; 1 teaspoon sesame oil; ⅛ teaspoon crushed red pepper flakes; 1 pound lean ground beef, 93%-7%; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons peanut oil; ¾ cup fresh broccoli florets, 1 inch bite size pieces; ¾ cup large diced sweet yellow onion, Vidalia onion; ¾ cup large diced red bell pepper, seeds removed; ½ cup sugar snap peas, cut in half on a diagonal; ½ cup carrots, peeled and cut into ¼ inch rounds; ½ cup sliced button mushrooms

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Introduction

This ground beef stir fry is a vibrant and flavorful dish packed with fresh vegetables and a savory-sweet sauce. It’s a quick and satisfying meal perfect for busy weeknights when you want something delicious and nutritious.

This is a close-up view of a cooked beef and vegetable stir-fry with a wooden spoon in the center lifting a portion of the food. The dish shows several layers of ingredients mixed together: tender pieces of brown beef with a slightly glossy sauce, bright green broccoli florets, crisp green snap peas, orange carrot slices, red bell pepper chunks, light brown mushroom slices, and translucent white onion pieces. The textures vary from the soft beef and mushrooms to the crunchy carrots and snap peas. The whole dish rests against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup low-sodium soy sauce
¼ cup water
2 tablespoons Mirin sweet cooking rice wine
3 tablespoons honey
1 ½ tablespoons cornstarch
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
1 teaspoon sesame oil
⅛ teaspoon crushed red pepper flakes
1 pound lean ground beef (93%-7%)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons peanut oil
¾ cup fresh broccoli florets (1 inch bite size pieces)
¾ cup large diced sweet yellow onion (Vidalia onion)
¾ cup large diced red bell pepper (seeds removed)
½ cup sugar snap peas (cut in half on a diagonal)
½ cup carrots (from 1 medium carrot, peeled and cut into ¼ inch rounds)
½ cup sliced button mushrooms

Instructions

Step 1: In a small bowl, whisk together the soy sauce, water, Mirin, honey, cornstarch, ginger, garlic, sesame oil, and crushed red pepper flakes. Set the sauce aside.
Step 2: Heat a large 12-inch skillet over medium-high heat. Add the ground beef, salt, and black pepper. Cook and brown the beef for 7-8 minutes, avoiding breaking it into very small pieces to keep some chunkiness.
Step 3: Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to drain excess fat. Remove the fat from the skillet, but do not clean it.
Step 4: Return the skillet to medium-high heat and add the peanut oil. Add broccoli, onion, red bell pepper, sugar snap peas, carrots, and mushrooms. Cook the vegetables for 8-10 minutes until tender but still slightly crisp.
Step 5: Add the cooked ground beef and prepared sauce to the skillet. Stir well to coat the beef and vegetables evenly. Let the sauce cook and thicken for 45 seconds to 1 minute. Remove from heat; the sauce will thicken further as it cools.

Tips & Variations

For extra flavor, try adding a splash of rice vinegar or a sprinkle of chopped green onions just before serving.
Substitute ground turkey or chicken for a leaner protein alternative.
Use frozen mixed vegetables if fresh ones aren’t available, adjusting cooking time as needed.
If you prefer more heat, increase the crushed red pepper flakes or add a few dashes of hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. If the sauce thickens too much after refrigerating, add a splash of water while reheating to loosen it.

How to Serve

A close-up of a white plate filled with three layers: the bottom layer is white rice, topped with a colorful stir-fry mix as the second layer, featuring brown cooked ground beef, bright green broccoli florets, green snap peas, red bell pepper pieces, orange carrot slices, and light brown mushroom pieces, all coated in a shiny dark sauce. In the background, there is another white bowl with more stir-fry and a small dish with red chili flakes on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stir fry gluten-free?

Yes, use a gluten-free soy sauce or tamari to keep the dish gluten-free without sacrificing flavor.

Can I prepare this dish in advance?

You can prepare the sauce and chop the vegetables ahead of time. Cook the beef and vegetables fresh for the best texture, but the assembled stir fry will keep well refrigerated for a day.

Ground Beef Stir Fry with Vegetables and Savory Soy Sauce Recipe

Print Recipe

★★★★★

5 from 118 reviews

A vibrant and flavorful ground beef stir fry featuring a mix of fresh vegetables tossed in a savory and slightly sweet homemade sauce. This quick and easy skillet recipe delivers a perfect balance of textures and tastes with tender beef, crisp vegetables, and a thickened soy-ginger sauce.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian

Ingredients

Scale

For the Sauce

½ cup low-sodium soy sauce
¼ cup water
2 tablespoons Mirin sweet cooking rice wine
3 tablespoons honey
1 ½ tablespoons cornstarch
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
1 teaspoon sesame oil
⅛ teaspoon crushed red pepper flakes

For the Stir Fry

1 pound lean ground beef, 93%-7%
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons peanut oil
¾ cup fresh broccoli florets, 1 inch bite size pieces
¾ cup large diced sweet yellow onion, Vidalia onion
¾ cup large diced red bell pepper, seeds removed
½ cup sugar snap peas, cut in half on a diagonal
½ cup carrots, peeled and cut into ¼ inch rounds
½ cup sliced button mushrooms

Instructions

Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, water, Mirin, honey, cornstarch, grated ginger, grated garlic, sesame oil, and crushed red pepper flakes until smooth. Set the sauce aside for later use.
Cook the ground beef: Heat a large 12-inch skillet over medium-high heat. Add the lean ground beef with salt and black pepper. Cook for 7-8 minutes, browning the beef without breaking it down too finely, leaving some chunkiness. Ensure no pink remains.
Drain excess fat: Using a large slotted spoon, transfer the cooked ground beef onto a paper towel-lined plate to drain excess fat. Remove the remaining liquid fat from the skillet, but do not clean the skillet itself.
Sauté the vegetables: To the same skillet on medium-high heat, add peanut oil followed by broccoli, sweet yellow onion, red bell pepper, sugar snap peas, carrots, and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until vegetables are just tender yet still slightly crisp.
Combine beef and sauce with vegetables: Return the drained ground beef to the skillet, then pour the prepared sauce over the mixture. Stir well to coat all ingredients evenly. Allow the sauce to cook and thicken for 45 seconds to 1 minute, then remove from heat. The sauce will continue to thicken as it cools.

Notes

Use lean ground beef with 93% lean to reduce excessive grease.
Do not overcook vegetables to maintain their crisp texture.
Adjust crushed red pepper flakes to your preferred spice level.
Serve immediately for the best texture and flavor.
Mirin adds sweetness and depth; if unavailable, a combination of rice vinegar and sugar can be used as a substitute.

Keywords: ground beef stir fry, beef stir fry, easy stir fry recipe, quick dinner, Asian stir fry, healthy beef recipe, vegetable stir fry