Ground Beef Stir Fry
This Ground Beef Stir Fry is a 30 minute weeknight dinner loaded with tender veggies and saucy flavor made in one pan. Serve over rice or noodles.
Servings: 4 servings
Calories: 365kcal
Ingredients
For Stir Fry Sauce:
- 1 1/2 cups beef broth low sodium
- 1/4 cup soy sauce I used Bragg liquid aminos
- 3 tablespoons cornstarch
- 2 tablespoons brown sugar, maple syrup or honey
- 1 tablespoon toasted sesame oil
- 5 large garlic cloves minced
- 1 tablespoon ginger minced
For Stir Fry:
- 1 pound ground beef extra lean
- 1 large white onion thinly sliced
- 2 large sweet bell peppers coarsely chopped
- 4 cups broccoli florets
- 1 tablespoon oil for frying
- 2 tablespoons green onion finely chopped
- 1 tablespoon sesame seeds for garnish
Instructions
- In a medium bowl, whisk beef broth, soy sauce, cornstarch, brown sugar, sesame oil, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1/4 tablespoon of oil. Add ground beef and cook for 6-7 minutes or until cooked through, stirring and breaking into pieces. Transfer to a medium bowl and set aside.
- Return skillet to high heat and add remaining oil. Add onion, bell peppers and broccoli. Cook for 3-4 minutes, stirring just a few times or until al dente.
- Add previously cooked ground beef. Whisk stir fry sauce once more (cornstarch settles fast) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Turn off heat and garnish green onion and sesame seeds.
Notes
- Store: Refrigerate in an airtight container for up to 2 days.
- Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 365kcal | Carbohydrates: 29g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 762mg | Fiber: 5g | Sugar: 13g