Ground Beef Stir Fry

5 from 2 votes

This ground beef stir fry has a rainbow of vegetables and a delicious teriyaki sauce. This stir fry only takes about 20 minutes to prepare and the sauce and other components can even be prepped and refrigerated ahead of time.

Prep Time10

Cook Time11

Total Time21

Course: Main Course

Cuisine: American, Chinese, Japanese

Diet: Low Calorie

Servings:

Calories: 404kcal

Author: Joss Dyckson

Equipment

Ingredients

For the Teriyaki Sauce

¼ cup chicken broth
1 tablespoon cornstarch
½ cup soy sauce
¼ cup brown sugar
2 teaspoons sesame oil
1 ½ teaspoons fresh ginger minced
1 ½ teaspoons garlic minced

For the Stir-Fry

1 pound lean ground beef
1 tablespoon peanut oil
1 cup green beans chopped into 2” pieces
2 cups small broccoli florets
2 cups red cabbage thinly sliced
1 cup red bell pepper sliced
1 cup yellow bell pepper sliced
1 cup baby corn drained, rinsed and cut in half
2 green onions thinly sliced
sesame seeds to garnish

US Customary - Metric

Instructions

Whisk the chicken broth and cornstarch together in a small bowl. Add the rest of the sauce ingredients and whisk until combined. Reserve.
¼ cup chicken broth, 1 tablespoon cornstarch, ½ cup soy sauce, ¼ cup brown sugar, 2 teaspoons sesame oil, 1 ½ teaspoons fresh ginger, 1 ½ teaspoons garlic
Heat a wok or large skillet over medium-high heat. Cook and crumble the ground beef until browned, about 5 minutes. Remove from skillet and reserve.
1 pound lean ground beef
Heat the peanut oil in the skillet. Add the green beans, broccoli, cabbage and bell peppers and stir-fry for about 5 minutes (until the vegetables are tender-crisp).
1 tablespoon peanut oil, 1 cup green beans, 2 cups small broccoli florets, 2 cups red cabbage, 1 cup red bell pepper, 1 cup yellow bell pepper
Turn the heat down to medium. Add the mini corn cobs, green onions and reserved ground beef. Quickly whisk the reserved teriyaki sauce again and pour it into the skillet. Cook and stir for 1 to 2 more minutes, until the sauce thickens.
1 cup baby corn, 2 green onions
Garnish with sesame seeds. Serve over rice, noodles or on its own.

Notes

Vegetable Doneness: With this recipe, you are going to want to cook the vegetables until they are ‘tender-crisp’. Tender-crisp vegetables are heated and cooked through but they still have a little bit of crunch to them.
Leftover Storage: Store any leftovers in a covered container in the fridge for up to 3 to 4 days.
Reheating: Reheat the leftovers in a pan/wok over medium heat with a touch of peanut oil in the bottom of the pan. You can also reheat them in the microwave if desired.
Make Ahead Tips:
- Fresh Veggies: Cut the veggies up to 2 to 3 days in advance and store in the fridge in an airtight container.
- Ground Beef: You can brown the ground beef within 1 to 2 days in advance. Again, store in an airtight container in the fridge.
- Side Dish: If you're serving it with rice or noodles on the side, that can be cooked within a day in advance and reheated right in the wok with the hot stir fry. Just remember to refrigerate quickly after cooking.

Nutrition