Ground Beef & Veggie Stir-Fry (Detailed Recipe) 🍖🥦🥕
Ingredients 🛒
Protein and Veggies
400 g (about 14 oz) ground beef (preferably lean)
1 tbsp vegetable oil (canola, sunflower, or olive oil)
1 small onion, thinly sliced
2 cloves garlic, finely minced
1 cup broccoli florets (washed and trimmed)
1 red bell pepper, sliced into thin strips
1 medium carrot, peeled and julienned or thinly sliced
1 medium zucchini, sliced into half-moons
Stir-Fry Sauce
3 tbsp soy sauce (low sodium preferred)
1 tbsp oyster sauce (optional, but adds rich umami)
1 tsp toasted sesame oil (adds deep nutty flavor)
1 tsp sugar or honey (balances saltiness)
½ tsp freshly ground black pepper
2–3 tbsp water or beef broth (to loosen sauce and steam veggies)
Optional Garnishes
Toasted sesame seeds
Chopped green onions (scallions)
Red chili flakes or fresh sliced chili (for heat)
Equipment Needed
Large skillet or wok
Wooden spoon or spatula
Knife and cutting board
Small bowl (for sauce mix)
Instructions 👩🍳
Step 1: Prep Ingredients
Wash and cut all vegetables before you start cooking, so they are ready to go.
Mince garlic finely and slice onion thinly for quick, even cooking.
Step 2: Make the Sauce
In a small bowl, combine:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar or honey
½ tsp black pepper
2–3 tbsp water or broth
Stir well until sugar dissolves. Set aside.
Step 3: Brown the Ground Beef
Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok.
Add the ground beef, breaking it apart with a spatula or wooden spoon.
Cook for about 5–7 minutes until browned and cooked through, stirring frequently to crumble the meat evenly.
Once browned, remove the beef from the pan and set aside, leaving any rendered fat in the pan.
Step 4: Sauté Aromatics
In the same pan, add sliced onions. Sauté for 2–3 minutes until softened and translucent.
Add minced garlic and stir for 30 seconds to 1 minute until fragrant but not burnt.
Step 5: Cook the Vegetables
Add broccoli florets, sliced red bell pepper, carrots, and zucchini to the pan.
Stir-fry the vegetables for about 4–5 minutes, stirring frequently so they cook evenly but remain crisp-tender.
If the pan seems dry or veggies need help steaming, add 1–2 tablespoons of water or broth and cover for 1–2 minutes, then uncover and continue cooking.
Step 6: Combine Beef & Sauce
Return the cooked ground beef to the pan with the vegetables.
Pour the prepared sauce over the mixture.
Toss everything together well to coat evenly with the sauce.
Stir-fry for another 2–3 minutes to allow flavors to meld and the sauce to slightly thicken.
Step 7: Final Seasoning & Garnish
Taste and adjust seasoning, adding more soy sauce or pepper if needed.
Sprinkle toasted sesame seeds and chopped green onions on top.
Add chili flakes or fresh sliced chili if you like a spicy kick.
Step 8: Serve
Serve the stir-fry immediately over steamed white or brown rice, cooked quinoa, or noodles.
Garnish with extra green onions or sesame seeds for presentation.
Tips for Success
Don’t overcrowd the pan: If needed, cook veggies in batches for best stir-fry results.
Use high heat: This helps get the vegetables crisp-tender and the beef nicely seared.
Prep everything ahead: Stir-frying happens fast, so having everything ready is key.
Customize your veggies: Feel free to add snap peas, mushrooms, baby corn, or any other favorites.
