Ground Beef Stir Fry

Ingredients

• 454 g (1 lb)Ground beef
• 1 largeRed onion, sliced
• 1Bell pepper, sliced
• 150 g (1 cup)Snow peas
• 2.5 cm (1 inch)Fresh ginger, peeled
• 2 clovesGarlic, peeled
• 60 ml (1/4 cup)Low-sodium soy sauce
• 120 ml (1/2 cup)Water or chicken or beef broth
• 15 ml (1 tbsp)Honey
• 8 g (1 tbsp)Cornflour
• 15 ml (1 tbsp)Olive oil

Instructions

1. 1

   Brown the beef

   Heat a non-stick pan over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 10 minutes. Take it out of the pan and set aside.

2. 2

   Cook the vegetables

   Add the olive oil to the same pan, followed by the sliced onion and bell pepper. Cook over medium-high heat, stirring often, for about 5 minutes, until tender but still crisp.

3. 3

   Blend the sauce

   While the vegetables cook, blend the ginger, garlic, water or broth, soy sauce, honey and cornflour in a food processor or blender until smooth.

4. 4

   Add the snow peas

   Add the snow peas to the pan and cook with the other vegetables for 2 minutes, until tender yet crisp.

5. 5

   Return the beef

   Put the cooked ground beef back in the pan and pour over the stir-fry sauce. Stir to combine.

6. 6

   Thicken the sauce

   Cook for another 1–2 minutes, until the sauce thickens and coats the ingredients. Adjust the seasoning to taste.

7. 7

   Serve hot

   Serve the stir-fry hot.

What is ground beef stir-fry?

Stir-fry is a broad style of cooking in which ingredients are cooked quickly in a hot pan and brought together with a seasoned sauce. This version pairs ground beef with onion, pepper and snow peas.

Its flavours draw on familiar Asian-style stir-fry ingredients, including soy, ginger and garlic. Blending the sauce makes it easy to distribute through the beef and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 22g protein, 10g carbs, 26g fat.

The ground beef supplies most of the protein and fat, while the honey and vegetables contribute some of the carbohydrates. Serve it with a modest portion of rice or noodles and add extra vegetables if you want to balance the plate.

The beef and vegetables

Ground beef: Break it into small pieces as it browns so it can mix evenly with the vegetables and sauce. The recipe cooks it first, then sets it aside while the vegetables are prepared.

Vegetables: Onion and bell pepper need about 5 minutes in the pan, while the snow peas go in later for a 2-minute cook. That staggered timing helps keep the peas tender yet crisp.

Blending the sauce

Sauce base: Ginger, garlic, soy sauce, honey and water or broth make a savoury-sweet mixture. Blend them with the cornflour until smooth, as directed, before adding the sauce to the pan.

Thickening: Once the sauce is in the pan, give it 1–2 minutes to thicken and coat the ingredients. Stir well so the beef and vegetables are covered.

How to judge doneness

Beef: Cook it for about 10 minutes, breaking it up as it browns, until it is cooked through. Lift it out before cooking the vegetables so it does not stay in the pan for the full cooking time.

Vegetables: The onion and pepper should be tender but still crisp; the snow peas should be tender yet crisp. Keep stirring frequently while the first vegetables cook.

Timing and pan use

The recipe takes 30 minutes in total, with about 10 minutes for the beef and 5 minutes for the onion and pepper. Blend the sauce while those vegetables cook, then add the peas and finish everything together.

Use the same pan for the beef and vegetables, as the method directs. If the pan is crowded, the ingredients may cook less evenly, so choose a pan that gives them room.

What to serve with it

Serve the stir-fry hot, as the recipe suggests. Rice or noodles can make it a more substantial meal and pair naturally with the savoury sauce.

For a simpler plate, serve it on its own or alongside extra vegetables. If serving with a side, keep the stir-fry hot while you prepare it.

Recipe notes & tips

• Break the beef into small pieces as it cooks so it combines easily with the vegetables.
• Stir the onion and pepper often to help them cook evenly while keeping some crispness.
• Blend the sauce while the vegetables are in the pan to keep the preparation moving.
• Add the snow peas near the end so they need only 2 minutes of cooking.
• Taste the finished sauce and adjust the seasoning to taste before serving.

Variations

• Use broth: Choose chicken or beef broth instead of water for the sauce liquid.
• Add heat: Stir in a little chilli to give the sauce a spicy edge.
• Switch the vegetables: Replace some of the pepper with another quick-cooking vegetable.
• Serve with noodles: Spoon the stir-fry over cooked noodles for a more filling meal.
• Serve with rice: Add rice alongside to soak up the sauce.

Common mistakes to avoid

• Skipping the browning: Cook the beef until browned and cooked through before setting it aside.
• Overcooking the first vegetables: Stop after about 5 minutes when the onion and pepper are tender but still crisp.
• Adding snow peas too soon: Add them after the other vegetables and cook for 2 minutes.
• Leaving the sauce lumpy: Blend the sauce ingredients until smooth before pouring them into the pan.
• Serving before the sauce thickens: Give the finished stir-fry another 1–2 minutes in the pan.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot, stirring so the beef and vegetables warm evenly.

Frequently asked questions