GINGER GROUND BEEF AND VEGGIE STIR FRY
on Mar 31, 2025
This post may contain affiliate links. Please read our disclosure policy.
Ground beef and veggies are mixed with a simple ginger and garlic sauce for a healthy, simple weeknight recipe. Serve with rice for a complete meal.
Who else always keeps a pound of ground beef on hand? I’m a huge fan of keeping any type of ground meat in my freezer because it’s quick cooking and will result in a protein-forward dish.
I was so excited to share this Ginger Ground Beef and Veggie Stir Fry recipe with all of you. The mix of ginger with coconut aminos, garlic, and sriracha has just the right amount of kick without being too overpowering.
As for the stir fry itself, you can use any type of ground meat (chicken, turkey, or pork) and whatever veggies that you have sitting in the fridge. For those days when you’re really short on time, a bag of pre-cut stir fry veggies works too.
Serve over a bed of rice with a few garnishes and you have yourself a one-pan meal ready in less than 30 minutes. Can’t wait for you to try this one… Enjoy!
Get the Protein-Empowered digital cookbook!
Key Ingredients for Beef Stir Fry
A simple, healthy meal doesn’t require anything fancy! Most of these ingredients are probably already in your fridge and pantry.
- Ground Beef: Any type of ground meat will do.
- Veggies: I used a mix of diced onion, broccoli, carrots, and bell pepper. Cauliflower, snap peas, bok choy, and mushrooms would be yummy additions too.
- Coconut Aminos: This gluten-free soy sauce alternative is slightly sweet. You can also substitute with tamari or regular soy sauce if you aren’t gluten-free.
Pin this recipe for later!
Pin It- Sriracha: @yellowbird is my favorite brand! It has clean ingredients and isn’t as spicy as the original bottle you’re probably familiar with.
- Garlic and Ginger: This gives the sauce a pop!
- Tapioca Starch: This helps thicken the sauce. Arrowroot powder or cornstarch can also be used.
- Garnishes: Sliced green onion, more sriracha, and some sesame seeds are a nice topper.
- Cooked Rice: I’m all about using precooked frozen rice! It can be a rescue saver for weeknight meals.
How to Make Ground Beef Stir Fry Recipe
Heat a skillet over medium-high and add your ground beef, breaking it up as it cooks. Note, if you’re using super lean ground beef like 90/10, you may need to add a bit of olive oil to the pan. With an 80/20 blend, you likely won’t need any oil.
Once the meat has browned, add the diced onion and saute for 5 minutes until the onion is translucent.
While the onion cooks, make the sauce. In a small glass or measuring cup, whisk together the sauce ingredients (coconut aminos, rice vinegar, sriracha, garlic, ginger, sesame oil, and tapioca starch) making sure the tapioca starch is fully combined and there are no lumps.
Reduce the heat to medium and add the sauce, stirring to incorporate.
Cook for another 3 to 5 minutes then remove the beef mixture from the pan. Don’t worry about the residue in the pan as this will help season the veggies.
To the same pan, add the avocado oil and 2 tablespoons of water, scraping the bottom of the pan as the water bubbles and deglaze the pan.
Add the veggies and raise the heat to medium-high. Toss the veggies and add another tablespoon of water. Cook for 5 to 7 minutes until the broccoli is crisp-tender.
When ready to eat, serve the beef and veggies with rice (optional) and garnish with a drizzle of sriracha, sliced green onion, and a sprinkle of sesame seeds. Enjoy!
More 20-Minute Stir Fry Recipes:
- Sticky Saucy Pork Lettuce Wraps
- Ground Chicken Ramen Stir Fry
- Korean Glass Noodle Stir Fry
- 20-Minute Ground Turkey Stir Fry
GINGER GROUND BEEF AND VEGGIE STIR FRY
Ingredients
Stir Fry:
- 1 pound ground beef
- ½ small onion, diced
- 1 head of broccoli, cut into florets
- 2 large carrots, cut into ½-inch rounds
- 1 bell pepper, cut into ½-inch strips
- 1 tablespoon avocado oil
- 3 tablespoons water
Sauce:
- ¼ cup coconut aminos (or tamari, or soy sauce)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sriracha (I used Yellowbird)
- 2 cloves garlic, minced
- 1 ½ tablespoons fresh ginger, minced or grated
- 2 teaspoons sesame oil
- 1 teaspoon tapioca starch (or arrowroot powder)
For Garnishing and Serving:
- Green onions, sliced
- Sriracha
- Sesame seeds
- Cooked rice
Instructions
- Heat a skillet over medium-high and add your ground beef, breaking it up as it cooks. Note, if you’re using super lean ground beef like 90/10, you may need to add a bit of olive oil to the pan.
- Once the meat has browned, add the diced onion and saute for 5 minutes until the onion is translucent.
- While the onion cooks, make the sauce. In a small glass or measuring cup, whisk together the sauce ingredients (coconut aminos, rice vinegar, sriracha, garlic, ginger, sesame oil, and tapioca starch) making sure the tapioca starch is fully combined and there are no lumps.
- Reduce the heat to medium and add the sauce, stirring to incorporate.
- Cook for another 3 to 5 minutes then remove the beef mixture from the pan. Don’t worry about the residue in the pan as this will help season the veggies.
- To the same pan, add the avocado oil and 2 tablespoons of water, scraping the bottom of the pan as the water bubbles and deglaze the pan.
- Add the veggies and raise the heat to medium-high. Toss the veggies and add another tablespoon of water.
- Cook for 5 to 7 minutes until the broccoli is crisp-tender.
- Serve the beef and veggies with rice (optional) and garnish with a drizzle of sriracha, sliced green onion, and a sprinkle of sesame seeds. Enjoy!
My family loved it! Olivia’s recipes are always a hit in my household
This was So good! ive been making a few of your recipes lately and i havent been let down. this one was really yummy and easy to make!
I’m so happy you enjoyed this one, Alexa! Thank you so much for taking the time to leave a comment and a review.