Ground Beef Stir Fry

Ingredients

• 120 mlbeef stock (low-sodium if possible)
• 1 tablespoon (about 8 g)cornflour
• 60 mllow-sodium soy sauce
• 1 tablespoon (15 ml)mirin
• 2 tablespoons (about 30 ml)honey
• 1 tablespoon (15 ml)sesame oil
• 4 clovesgarlic, minced
• 1 tablespoon (15 ml)olive or vegetable oil
• 454 glean beef mince
• 1/4 teaspoonsalt
• 1/4 teaspoon or lessblack pepper
• 1–2carrots, chopped
• 1–2red peppers, deseeded and chopped
• 200 gsugar snap peas
• To tastespring onions, for garnish
• To tastesesame seeds, for garnish

Instructions

1. 1

   Mix the sauce

   Stir together the beef stock, cornflour, soy sauce, mirin, honey, sesame oil and garlic. Set the mixture aside.

2. 2

   Heat the oil

   Warm the olive or vegetable oil in a large non-stick frying pan or wok over a medium-high heat.

3. 3

   Brown the mince

   When the oil is hot, add the beef mince. Cook, stirring occasionally and breaking it into pieces, until mostly browned. Season with the salt and pepper as it cooks.

4. 4

   Cook the vegetables

   Add the carrots, peppers and sugar snap peas to the pan and cook for 2–3 minutes.

5. 5

   Add the sauce

   Pour the sauce into the pan and reduce the heat to medium.

6. 6

   Thicken and garnish

   Keep cooking until the sauce has thickened to your liking. Finish with spring onions and sesame seeds, if desired.

7. 7

   Serve or portion

   Serve with rice or another accompaniment of your choice, or divide between meal-prep containers.

What is ground beef stir-fry?

Stir-frying is a quick way to cook ingredients over high heat, and versions with minced beef and vegetables are found across many home-cooking traditions. This recipe takes an Asian-inspired route with soy, mirin, sesame oil and honey in the sauce.

The mince cooks quickly, while a short spell in the pan keeps the vegetables lively. Cornflour helps the sauce cling to both.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 28g protein, 22g carbs, 9g fat.

The beef supplies most of the protein, while honey and the vegetables contribute carbohydrates; the sesame and cooking oils provide much of the fat. Serve with a measured portion of rice and add extra vegetables on the side to make a balanced plate.

A sauce made ahead

Mix first: combine the stock, cornflour, soy sauce, mirin, honey, sesame oil and garlic before you start frying. Cornflour settles as it stands, so give the sauce another stir just before adding it to the pan.

Taste balance: the honey softens the saltiness of the soy, while mirin adds a gentle sweetness. Low-sodium stock and soy sauce make it easier to keep the seasoning in check.

Get the mince browned

Hot pan: let the oil heat over a medium-high flame before adding the beef. Break the mince into small pieces as it cooks, but stir only occasionally so it has a chance to brown.

Room to cook: use a large pan or wok so the ingredients are not packed tightly together. If the pan is crowded, the mince may release liquid and steam rather than brown.

Keep the vegetables crisp

Cut evenly: chop the carrots and peppers into similar-sized pieces so they cook at roughly the same rate. The snap peas can go in with the other vegetables.

Short cook: the recipe calls for 2–3 minutes for the vegetables. They should be heated through but still retain some bite before the sauce goes in.

Thicken to your liking

Gentle simmer: once the sauce is in, lower the heat to medium and continue cooking until it reaches the thickness you want. Stir as it thickens so the sauce coats the mince and vegetables evenly.

Pan cues: a glossy coating signals that the sauce is coming together. If it thickens more than you prefer, serve promptly rather than leaving it to reduce further.

Serving and meal prep

Rice pairing: serve the stir-fry with rice to catch the sauce, or choose another side you enjoy. Spring onions and sesame seeds add a fresh, nutty finish.

For portions: divide the cooked mixture among meal-prep containers once ready. Keep any rice or other side separate if you prefer to control the portions independently.

Recipe notes & tips

• Mix the sauce before heating the pan so it is ready when the vegetables are cooked.
• Stir the sauce again just before pouring it in, as the cornflour can settle.
• Use a wide frying pan or wok to give the mince room to brown.
• Chop the vegetables before you start cooking, as the stir-fry moves quickly.
• Add spring onions and sesame seeds just before serving for a fresh finish.

Variations

• Add ginger: stir finely grated fresh ginger into the sauce mixture.
• Change the vegetables: swap in other quick-cooking vegetables cut to a similar size.
• Adjust the sweetness: use less honey for a less sweet sauce.
• Make it hotter: add chilli to the pan or sauce to suit your taste.
• Serve with noodles: use cooked noodles instead of rice as the accompaniment.

Common mistakes to avoid

• Crowding the pan: the mince can steam instead of brown; use a large pan or cook in batches.
• Skipping the sauce stir: settled cornflour can leave the sauce uneven; mix it again just before adding.
• Overcooking the vegetables: they can lose their bite; keep to the stated 2–3 minutes before adding the sauce.
• Using a cool pan: the beef may release liquid before it browns; wait until the oil is hot.
• Reducing the sauce too far: it can become thicker than you want; stop cooking once it reaches your preferred consistency.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot, stirring during reheating; add a small splash of water if the sauce has thickened in storage.

Frequently asked questions