Ground Beef Stir Fry

This quick and flavorful ground beef stir fry is packed with fresh vegetables and tossed in a savory-sweet sauce. It’s perfect for busy weeknights and can be served over rice, noodles, or in lettuce cups.

Ingredients

For the Stir Fry:

• 1 lb (450g) 80/20 ground beef
• 2 medium zucchini, sliced
• 8 oz (225g) brown mushrooms or baby Bella mushrooms, sliced
• 1 carrot, julienned
• Chives or green onions, for garnish (optional)

For the Sauce:

• 3 tbsp low-sodium soy sauce (or gluten-free Tamari)
• 3 tbsp BBQ sauce (original, sweet, or smoky)
• 2 tbsp pure maple syrup
• 2 garlic cloves, grated or minced
• 1 tsp fresh grated ginger (or 1 cube frozen ginger, or ¼ tsp ground ginger)
• 1 tbsp sesame oil

Instructions

1. Prepare the Sauce
   In a small bowl or measuring cup, whisk together soy sauce, BBQ sauce, maple syrup, garlic, ginger, and sesame oil. Set aside.
2. Cook the Ground Beef
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up with a spatula, until browned and cooked through. Transfer beef to a bowl, leaving any oil in the pan.
3. Sauté the Vegetables
   If needed, add a small drizzle of oil to the skillet. Add zucchini, mushrooms, and carrot. Stir-fry for 2–3 minutes, until the zucchini is slightly softened but still crisp. Avoid overcooking, as the vegetables will continue to cook once the sauce is added.
4. Combine Everything
   Return the cooked beef to the skillet. Pour in the prepared sauce and stir well to combine. Cook for about 2 minutes, allowing the garlic and ginger to release their aroma and the sauce to coat everything evenly.
5. Finish and Serve
   Taste and season with salt and pepper if needed. Remove from heat. Serve hot over rice, noodles, or in lettuce cups, and garnish with chives or green onions.

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Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for weeknights.
• One-Pan Meal: Minimal cleanup with maximum flavor.
• Customizable: Swap vegetables or adjust seasonings to suit your taste.
• Meal-Prep Friendly: Stores well for lunches throughout the week.

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Tips

• Slice vegetables evenly for quick, even cooking.
• For extra flavor, toast sesame seeds and sprinkle on top before serving.
• Don’t overcrowd the skillet—this helps veggies stay crisp rather than steaming.
• Taste the sauce before adding it to adjust sweetness or saltiness.

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Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or plant-based meat instead of beef.
• Vegetable Options: Bell peppers, snap peas, or broccoli work beautifully.
• Low-Carb: Serve in lettuce wraps instead of over rice or noodles.
• Spicy Kick: Add chili flakes or a drizzle of sriracha to the sauce.

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FAQs

Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.

Can I freeze it?
Yes, but the zucchini may soften after thawing. Freeze in portions for up to 2 months.

What’s the best way to thicken the sauce?
If you prefer a thicker sauce, stir in 1 tsp cornstarch mixed with 2 tsp water before adding it to the pan.

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Serving Suggestions

• Serve over jasmine rice, brown rice, or rice noodles.
• Spoon into crisp lettuce leaves for a fresh, low-carb wrap.
• Pair with a side of kimchi or pickled vegetables for extra zing.