Description
A quick and flavorful Ground Beef Stir Fry featuring tender ground beef with fresh vegetables in a tangy orange-ginger sauce, perfect for a nutritious weeknight dinner. Served over your choice of rice, noodles, or lettuce cups, this dish balances savory, sweet, and umami flavors for a satisfying meal.
Ingredients
Sauce
- ½ cup low sodium soy sauce or coconut aminos
- ¼ cup fresh squeezed orange juice (about 1 medium orange)
- 1 Tablespoon rice vinegar
- ½ teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 Tablespoon honey or brown sugar
- 1 Tablespoon cornstarch or tapioca starch
Main Ingredients
- 1 lb ground beef (90% lean)
- Salt and pepper to taste
- 2 Tablespoons sesame oil or olive oil
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 3 cups chopped broccoli florets
- 2 large carrots, peeled and sliced
- 2 cups snap peas
Garnish and Serving
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Red pepper flakes (optional, for garnish)
- White rice, brown rice, coconut rice, ramen noodles, or lettuce cups (for serving)
Instructions
- Prepare the Sauce: Whisk together the soy sauce, orange juice, rice vinegar, grated ginger, minced garlic, honey, and cornstarch in a small bowl until fully combined to create the stir fry sauce.
- Cook the Ground Beef: Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 4-5 minutes. Season with salt and pepper. Transfer cooked beef to a bowl and drain any excess fat from the pan.
- Cook the Vegetables: Add the remaining 1 tablespoon of sesame oil to the same pan over medium heat. Add the sliced onion, red bell pepper, broccoli florets, sliced carrots, and snap peas. Stir fry the vegetables until they are almost tender but still crisp, about 5-6 minutes.
- Thicken the Sauce: Pour the prepared sauce over the vegetables in the pan. Bring to a gentle boil over medium-high heat, stirring occasionally. Allow the sauce to bubble and thicken slightly, about 2-3 minutes, coating the vegetables evenly.
- Combine Beef and Vegetables: Return the ground beef to the pan and stir well to combine everything with the thickened sauce. Cook together for an additional minute to heat through and allow the flavors to meld.
- Serve and Garnish: Sprinkle chopped green onions, sesame seeds, and optional red pepper flakes over the stir fry. Serve immediately over your choice of white rice, brown rice, coconut rice, ramen noodles, or wrapped in lettuce cups for a low-carb option.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- Cornstarch or tapioca starch helps to thicken the sauce to a glossy consistency.
- Feel free to swap vegetables based on seasonality or preference, such as adding mushrooms or zucchini.
- This recipe works well with lean ground turkey or chicken as an alternative protein.
- For a spicier version, add more red pepper flakes or a dash of sriracha to the sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
