The Ultimate Ground Beef Stir-Fry with Rice: A Fast, Flavorful Weeknight Essential

When you need a nutritious, satisfying dinner that hits the table in under 30 minutes, few dishes rival a ground beef stir-fry. This recipe transforms humble ingredients into a vibrant, protein-packed meal that balances savory, sweet, and umami flavors. By using ground beef instead of traditional sliced steak, you eliminate the need for tedious prep work and ensure every bite is tender and infused with sauce. Served over a bed of fluffy white rice, this “egg roll in a bowl” style dish is a versatile staple for busy families and meal-prep enthusiasts alike.

Ingredients You’ll Need

For the Stir-Fry:

• 1 lb Ground Beef: Lean (90/10) is recommended to minimize excess grease.

• 2 cups Cooked Rice: Jasmine or Basmati work best; day-old rice is ideal.

• 2 cups Coleslaw Mix: A shortcut of shredded cabbage and carrots for crunch.

• 1 Red Bell Pepper: Thinly sliced into strips.

• 1 cup Broccoli Florets: Cut into bite-sized pieces.

• 3 Green Onions: Sliced (separate the whites from the green tops).

• 2 tbsp Sesame Oil: Divided for sautéing and seasoning.

For the Savory Stir-Fry Sauce:

• 1/3 cup Soy Sauce: Use low-sodium to control the saltiness.

• 2 tbsp Brown Sugar: To balance the salt with a touch of sweetness.

• 1 tbsp Fresh Ginger: Grated or finely minced.

• 3 cloves Garlic: Minced.

• 1 tsp Sriracha or Chili Flakes: Optional, for a hint of heat.

• 1 tbsp Cornstarch: To thicken the sauce into a glossy glaze.

Step-by-Step Instructions

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic, sriracha, and cornstarch. Set this aside so the flavors can meld while you cook.

2. Brown the Beef: Heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and the white parts of the green onions. Cook, breaking the meat apart with a spatula, until it is browned and cooked through. Drain any excess fat if necessary.

3. Sauté the Vegetables: Add the bell peppers and broccoli to the skillet with the beef. Sauté for 3–4 minutes until the vegetables are tender-crisp. Add the coleslaw mix during the last 60 seconds of cooking just until it begins to wilt.

4. Thicken and Glaze: Pour the prepared sauce over the beef and vegetable mixture. Stir constantly for 1–2 minutes. The heat will activate the cornstarch, causing the sauce to thicken and coat every ingredient in a dark, glossy glaze.

5. Assemble and Serve: You can either stir the cooked rice directly into the skillet to soak up the sauce or spoon the beef mixture over individual bowls of rice. Garnish with the remaining green onion tops and a sprinkle of sesame seeds.

Master the Art of the Perfect Stir-Fry

The secret to a restaurant-quality stir-fry at home lies in the “sear.” To achieve this, ensure your skillet or wok is very hot before adding the beef. If the pan is too cool, the meat will steam in its own juices rather than browning, resulting in a gray color and a less complex flavor profile. Let the beef sit undisturbed for a minute or two before breaking it up to develop a nice crust.

Texture is the second pillar of a great stir-fry. The vegetables should never be mushy. By adding the hardier vegetables like broccoli and peppers first, and the delicate cabbage at the very end, you maintain a “tender-crisp” consistency. This contrast between the soft rice, juicy beef, and crunchy vegetables is what makes the dish so satisfying. If you prefer a more “saucy” meal, you can easily double the sauce ingredients; just remember to increase the cornstarch slightly to maintain the proper thickness.

Flavor Variations and Customizations

One of the greatest strengths of this recipe is its adaptability. While the classic soy-ginger profile is a crowd-pleaser, you can easily pivot the flavor profile to suit your cravings. For a Korean-inspired twist, add a tablespoon of Gochujang (Korean chili paste) to the sauce and swap the brown sugar for honey. If you prefer a Thai influence, incorporate a splash of fish sauce, lime juice, and fresh basil leaves at the end.

For those looking to increase the nutritional density, this dish is a “refrigerator clearer.” You can toss in snap peas, sliced mushrooms, baby corn, or water chestnuts. If you are watching your carbohydrate intake, the beef mixture is flavorful enough to stand alone or can be served over cauliflower rice or inside large butter lettuce leaves for a low-carb “wrap” experience.

Meal Prep and Storage Tips

Ground beef stir-fry is a champion of meal prepping because it reheats beautifully without losing its texture. If you are preparing this for the week, store the beef and vegetable mixture in airtight containers alongside the rice. It will stay fresh in the refrigerator for up to four days. When reheating, add a teaspoon of water or a splash of beef broth before microwaving to prevent the rice from drying out.

To save even more time on busy weeknights, you can prep the sauce up to a week in advance and store it in a jar. You can also use pre-cut frozen vegetable medleys to eliminate chopping time entirely. Because ground beef thaws faster than whole steaks, this meal is the ultimate safety net for those nights when you haven’t planned ahead but want a wholesome, home-cooked dinner that beats the quality and cost of takeout.