Healthy Ground Beef Stir Fry

Ground Beef Stir Fry on a bed of rice on a plate with a dutch oven of the stirfry on the side

This ground beef stir fry is a healthy meal that tastes like restaurant take-out. Our healthy stir fry recipe takes just 35 minutes to make!

Prep Time15

Cook Time20

Total Time35

Servings: 2-cup servings

Calories: 428kcal

Ingredients

1 pound ground beef 80:20 or 85:15
1 tablespoon minced garlic cloves (3 large cloves)
½ cup quartered yellow onion about 1/2 medium onion
2 cups red bell pepper chopped in about 1-inch pieces - 2 peppers
2 cups sugar snap peas
½ cup shredded carrots about 1 large carrot, julienne cut carrots can also be used
4 ounces mushrooms sliced (I use white mushrooms)

Stir Fry Sauce

½ cup coconut aminos or low sodium soy sauce
¼ cup coconut sugar or brown sugar - optional
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons cornstarch
2 teaspoons ground ginger
¼ teaspoon crushed red pepper flakes optional

For serving (optional) –

1 tablespoon sesame seeds
1 green onion thinly sliced
Cooked rice

Instructions

In a large skillet, begin to brown the ground beef over medium heat until there is no pink, breaking it apart using a wooden spatula as it cooks.
While the beef is cooking, start preparing the vegetables. Peel and chop the onion and mice the garlic. Chop the bell pepper into about 1-inch pieces, peel and shred the carrot using a grater, and slice the mushrooms.
Once the beef is cooked, push it to the sides of the pan and place the onion and minced garlic in the center. If there is more than 2 tablespoons of fat in the pan you can drain some, but you want at least 1-2 tablespoons in order to cook the vegetables.
Cook the onions and garlic for several minutes, until they become fragrant and the onions become tender, stirring frequently.
While the onions and garlic are cooking, prepare the sauce by mixing all the ingredients together in a bowl.
Once the onions are tender, push them to the sides to make room for the other vegetables. Add the vegetables to the pan and pour the stir fry sauce over them.
Cook the vegetables to your desired level of doneness, about 8-12 minutes, stirring throughout. The sauce will thicken, caramelize, and coat the veggies and meat. Reduce the heat, if needed, to prevent the sugar in the sauce from burning.
Once the vegetables are cooked and the sauce has thickened, serve immediately on top of rice. Top with sliced green onions and sesame seeds.

Video

Notes

Substitutions

Feel free to use other veggies! See the post for suggestions
coconut aminos: coconut aminos are our favorite gluten free soy sauce substitute. You can use soy sauce, but we recommend using low sodium soy sauce.

Storage: This stir fry will last in the refrigerator for up to 4 days. Reheat leftovers in a skillet on the stove over medium heat or in a microwave.

Nutrition