Ground Beef Stir Fry (One Pan, 30 Minutes)

stir fry ground beef and vegetables over white rice on plate.

5 from 6 votes

Ground Beef Stir Fry (One Pan, 30 Minutes)

Packed with veggies and protein in a flavorful savory sauce, this healthy ground beef stir fry can be on the table in 30 minutes - all in one pan.

Prep Time15

Cook Time15

Total Time27

Course: Main Course

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

1 1/2 tablespoons olive oil, divided
1 pound ground beef, Note 1
salt and black pepper to taste
1 cup chopped onion about 1/2-3/4 medium onion
5 cups chopped vegetables, Note 2 e.g. red bell peppers, snap peas, frozen corn niblets, carrots
2 teaspoons chopped garlic (about 2 cloves)
2 cups fresh baby spinach (optional)
Garnish: chopped green onions (optional)

Seasonings/Flavors, Note 3

2 tablespoons tomato paste (or tomato purée or ketchup)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon each, salt and black pepper

Sauce

2 tablespoons all purpose flour
1 cup broth Note 4 (I use 3/4 cup broth, 1/4 cup red wine),

US Measures - Metric

Instructions

If you want to serve the ground beef stir fry over rice, start the rice now.
SAUTÉ GROUND BEEF: Heat 1/2 tablespoon oil in large skillet to medium-high heat. Add ground beef and chop it up into small pieces with a rubber spatula or wooden spoon. Sprinkle on salt and pepper. Cook 3-4 minutes until browned. Drain off grease, transfer to bowl and set aside.
STIR FRY VEGETABLES AND SEASONINGS: Add 1 tablespoon oil. Add chopped vegetables and stir fry for 3-4 minutes until tender crisp. Stir in garlic for 30 seconds. Add ground beef, tomato paste, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir for 2 minutes.
MAKE SAUCE: Add flour to skillet with veggies and beef and stir for 2 minutes. Add broth/wine, Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken.
FINISH AND SERVE: Add baby spinach if using and stir to wilt, 1 minute. Taste and adjust seasonings, adding more salt, red pepper flakes, thyme, etc. as needed. Serve over rice or noodles or on its own.

Notes

Ground beef options: I use lean ground beef from the butcher but any will do. Substitutes: ground chicken or ground turkey (for lower calories and fat), ground pork, or thinly sliced meat.
Vegetables: Almost any veggies will work. I use 1 carrot (diced small or sliced thinly), 1 red pepper, 1/2 medium onion, 1 cup of snap peas, and 1/2 cup frozen corn. Other options are green beans, asparagus, mushrooms, zucchini, broccoli, cauliflower, bok choy, and celery. For quicker cooking, dice or chop the veggies smaller. You can replace all or some veggies with frozen vegetables - defrost first and pat dry to remove excess moisture.
Seasoning and flavors: Substitute rosemary and thyme with Italian seasoning if your like or try oregano or cilantro. Add a pinch of red pepper flakes if you like heat.
Broth and optional wine: Use beef broth, chicken broth or vegetable broth. My favorite beef broth is Campbell's Beef Broth 30% less sodium in a can). If you're using a bouillon paste such as Better Than Bouillon, use more than 1 teaspoon per cup (237 ml) for a more flavorful sauce. For extra flavor, replace 1/4 of the broth with red wine (i.e. 3/4 cup/177 ml broth, 1/4 cup/59 ml wine - I do this).
Stir fry variations:
1. Sauce variation: Here is a recipe for Chinese stir-fry sauce if you prefer a different flavor profile. You will need about 1 cup/237ml of sauce.
2. Vegetarian version: Replace the beef with cubed tofu or plant-based beef like Impossible Burger. Or skip the protein altogether and just use more vegetables. For the sauce, use vegetable broth (Better Than Bouillon Roasted Vegetable base is great).
Make Ahead/Freeze:
1. Meal prep: chop veggies 1-3 days ahead and keep them in a ziploc or sealed container in the fridge.
2. Store leftovers in an airtight container in the fridge for up to 3 days.
3. Freeze leftovers in a sealed container or freezer bag for up to 3 months. Defrost in the fridge overnight then warm in the microwave.

Nutrition values are estimates and include lean ground beef (90:10), veggies, baby spinach and beef broth. They do not contain wine or green onion garnish.