Easy Ground Beef Stir Fry is a great quick and easy dinner!
This ground beef stir fry is a recipe that I have been making for years. I actually have a version of ground beef stir fry in my archives, but over the years I have changed it up some and added a few things to the recipe.
When I made it recently I decided it was time to take some pictures so that I could share the updated version with you.
I love how easy this recipe is to make, but I also love that it contains basic ingredients. And I know that ground beef and some of the seasonings in this is not the traditional way to make stir fry, but I love how it changes it up some from a regular stir fry. It is a nice change and my kids actually prefer this over a normal stir fry.
I have also made this with ground pork and it works fine. Ground chicken or ground turkey would work as well and would change up the flavors a little.
Easy Ground Beef Stir Fry
Ground Beef Stir Fry is not your average stir fry, but it is an easy and delicious dinner.
- 1 pound ground beef
- 2 bell peppers, I like to use 1 green and 1 red, but you can use what you have on hand
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground black pepper
- 1 cup sliced mushrooms
- 1/4 cup beef broth ( or use water with beef bullion added)
- 1/4 cup soy sauce ( I use gluten free soy sauce)
- 1/2 teaspoon Worcestershire sauce ( If you are gf be sure it is gf)
- 1 tablespoons oil
- 4 cups cooked rice for serving
- In a skillet cook ground beef until well browned. Drain off any fat and set aside.
- Heat oil in a skillet. Add onion, peppers, mushrooms, garlic, ginger, red pepper, and black pepper.
- Cook until vegetables are tender.
- Stir beef broth, soy sauce, and Worcestershire sauce into vegetables.
- Stir in meat and heat until well combined and slightly thickened.
- Serve over cooked rice.
Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 697mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 25g
The first time I made this, I just changed two things: I left out the ginger (I hate ginger in fried foods, sorry) and instead of rice we put it over leftover baked potatoes (huge, russets that I baked with slices of multi-colored peppers, slices of sweet onion and some sliced – not chopped – green onions and some butter wrapped up in heavy-duty tin foil).
Also, everyone seems to have a different idea of what “ground red pepper” is, so I used cayenne – I’m hoping that’s what you had in mind with this recipe.
The second time I made it I eliminated the ginger (again), and the mushrooms. I used a can of Geisha Mixed Vegetables for Stir Fry (which I found in my cupboard after forgetting they were there for a while!). We used it over brown rice (which I cook in bulk to have on hand) and it was delicious. I don’t usually use canned vegetables because many of them (especially oriental versions) contain MSG, but the Geisha brand did not. Hope someone else has a chance to try it that way and see if they like it, too.
Thanks for sharing your versions of it! They both sound delicious. I love it when readers take my recipe and make it their own using what they have on hand!
We’ve been making a similar dish that the entire family loves for many years. The main difference is we add green beans otherwise it is pretty much the same. Any style of green beans work, fresh, frozen or canned.
I will have to try adding green beans sometime. I have never made it that way. Thanks for sharing how you make it.