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Ground Beef Stir Fry Vegetables recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Ground Beef Stir Fry Vegetables Easy Satisfying Quick Dinner

This Ground Beef Stir Fry Vegetables Easy recipe is a perfect choice for an easy dinner or weeknight dinner. It features a flavorful one pan stir fry loaded with fresh vegetables and seasoned ground beef in a delicious brown sauce. Ideal for a family dinner or when you want a quick stir fry recipe ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • A generous ¼ teaspoon each garlic salt, onion powder, celery salt, black pepper
  • 3 Tablespoons cornstarch, + 3 tbsp. cold water
  • 1 cup beef broth
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • ¼ cup honey, can sub brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger
  • 1 ¼ lbs. ground beef, see notes
  • 2 tablespoons peanut oil, can sub olive or vegetable oil
  • 1/3 cup dry white wine, or beef broth. See notes
  • 2 cups broccoli florets
  • 1 cup green beans
  • 8 oz. mushrooms
  • 1 small yellow onion, sliced
  • ½ cup carrots, julienned
  • ½ red bell pepper, sliced
  • 1 rib celery, diced
  • 3 cups cooked rice, any kind. See notes.

Method
 

  1. In a jar or container with a lid, combine the cornstarch and cold water and shake well to mix. Put this aside somewhere cool.
  2. In a bowl, mix together all the other ingredients for the sauce and set it aside until needed.
  3. Get all your remaining ingredients measured and ready before cooking.
  4. Season the ground beef evenly with garlic salt, onion powder, celery salt, and black pepper.
  5. Heat the oil in a large skillet over medium-high heat, then add the ground beef. Cook it, breaking it up, until it’s no longer pink and nicely browned. Drain the fat and remove the beef from the skillet.
  6. Pour the white wine into the skillet and lower the heat to medium. Use a spatula to scrape the pan’s bottom and sides to loosen any browned bits. Let the liquid reduce by half, which will take about 3 minutes.
  7. If needed, add a bit more oil. Toss in the broccoli, green beans, mushrooms, onions, and celery. Stir them to coat with oil and cook for 3 minutes until they start to soften.
  8. Add in the carrots and red bell peppers. Continue cooking and stirring for another 2 minutes.
  9. Pour in the prepared sauce, bringing the mixture gently to a boil. Let it simmer and reduce slightly for 2 to 3 minutes.
  10. Give the cornstarch slurry a good shake, then slowly stir it into the bubbling sauce until it thickens to your liking. Turn the heat down low.
  11. Return the cooked ground beef along with any juices back to the skillet, stirring it all together. Let everything heat through for about 2 minutes.
  12. Serve the stir fry over cooked rice or noodles as desired.

Notes

  • You can substitute brown sugar for honey in the sauce. Use olive or vegetable oil instead of peanut oil if preferred. Dry white wine can be swapped with beef broth to keep it non-alcoholic. This dish works well with fresh or frozen vegetables for convenience. Store leftovers in an airtight container in the fridge for up to 3 days.