Let Me Tell You Why I Keep Going Back to This Stir Fry

Hey there! So, this ground beef stir fry—let me just say, it’s my weeknight hero. You know how some days you open the fridge and wonder if dinner is a cruel joke? (Like, is the broccoli planning to walk out and handle itself?) Anyway, this recipe started as me just flinging stuff into the pan, hoping for edible. Now, it’s become the dinner that actually gets my teens to put down their phones for five seconds. One time, I made it after a long workday and accidentally doubled the garlic (don’t judge)—turned out even better. So if you see a few extra cloves rolling your way, maybe just let them join the party?

Why You’ll Love This (Besides the Fact It’s Fast)

I make this when I just want to get dinner on the table without busting out every pot in the house (seriously, I am not doing a mountain of dishes at 9pm). My family goes crazy for this because it tastes almost like takeout, but I didn’t have to put on real pants to get it. I also love that you can just chuck in whatever veggies are dying in the crisper. Confession: sometimes I skip the fancy sauces and just toss in whatever’s at the back of the fridge; nobody complains. Plus, this was the first meal my partner ever complimented (after years of polite chewing), so it’s got a soft spot in my heart.

Here’s What You Need (+ My Non-Expert Substitutions)

500g (or about a pound) ground beef – any kind, really. I’ve used lean when I’m pretending to be healthy, but regular works great too.
2-3 cloves garlic, minced (see above re: garlic math)
1 thumb-sized chunk of ginger, grated – honestly, powdered is fine if you’re in a pinch
1 large onion, sliced (red or yellow, I’ve also used green when that’s all I had; all good)
1-2 bell peppers, sliced (my mum swears by red, I say, use what’s lurking in your fridge)
2 cups broccoli florets – or green beans, snap peas, whatever you’ve got (sometimes I throw in frozen peas, not sorry)
1-2 carrots, sliced thin – optional, but adds color/texture
2 tbsp soy sauce (sometimes I cheat and use teriyaki, shh…)
1 tbsp oyster sauce (if you have it; if not, skip or add a splash of Worcestershire)
1 tsp sesame oil (don’t sweat it if you don’t have any, I often forget)
Black pepper and chilli flakes to taste
Some chopped scallions, if you’re feeling fancy
Cooked rice or noodles for serving (or some nights, just eat it plain off the spoon, no judgment)

How I Actually Make This—Winging It, Mostly

Heat a large frying pan or wok over medium-high. Drizzle in a bit of oil (vegetable, canola, whatever you have on hand). If you use olive oil, just know it’s not super traditional, but I’ve done it plenty.
Toss in the onions and sauté until they’re soft-ish, maybe 2-3 mins. Garlic and ginger go in next. Stir, let it smell fantastic. Don’t let the garlic burn—gosh, I’ve done that, it’s not pretty.
Add the ground beef. Break it up with a spoon (wooden or whatever’s clean), brown until there’s almost no pink left. Some folks drain the fat here, but I usually just blot it a bit unless it looks like it’s swimming.
Now, veggies! Throw them all in at once for speedy cooking, or in waves if you like things with different textures. Broccoli takes a bit longer, so maybe start with that. I stir well here, then usually sneak a bite 😉
Splash in soy sauce, oyster sauce (if using), and sesame oil. Pepper and chilli flakes too. Mix, cook for 3–5 min, until veggies look crisp-tender but not sad.
Turn off the heat, taste, and adjust anything—sometimes I add more soy sauce here, or a tiny pinch of sugar if it seems harsh. Scatter scallions (if using) right at the end.
Scoop over rice, noodles, or just, well, straight out of the pan if it’s been that kind of day.

A Few Notes (Mostly From Messing Up)

Using partially thawed beef is actually easier to break up (I just discovered this when I forgot to fully defrost)
This works with ground chicken or turkey but the flavor is milder—maybe add a splash more salt or soy
If your veggies look really dry halfway through, I just slosh in a bit of water or stock (or, okay, the dregs of my coffee once—don’t recommend that, though!)
I think it tastes even better the next day but, honestly, sometimes it’s just gone too quick to prove this theory

Some Variations I’ve Tried—Not All Were Winners

Add a spoonful of hoisin for sweetness if you’re feeling bold (my kids loved that)
Mix in cashews or peanuts at the end—nice crunch, but once I added walnuts and that… was not the vibe
Try swapping noodles for rice noodles or even spiralized veggies (I did sweet potato spirals once; tasted alright but got soggy super fast—lesson learned)
You can absolutely make this spicier with some sriracha tossed in right at the end, or keep it mild for picky eaters

Do You Really Need Special Equipment?

Alright, so a wok is nice because it keeps everything moving. But if all you’ve got is a decent frying pan—the one with the slightly wobbly handle from IKEA—use it. Works fine! Once, I used a saucepan because it was clean and close at hand; just needed to stir a bit more but nothing caught fire (high bar, I know).

How About Leftovers? (If You Even Get Any…)

Store in an airtight container in the fridge; good for a couple of days. But honestly, in my house it never lasts more than a day! Reheats well in the microwave or quickly in a pan—just add a splash of water if it looks dry.

Serving It Up (My Family’s Odd Rituals)

We serve this with fluffy jasmine rice and a squeeze of lime. Sometimes, for fun, we pile it into lettuce wraps and eat with our hands (gets a bit messy, but nobody complains). Pair it with a cold beer or some sparkling water—up to you, mate.

The Little Pro Tips I Wish I’d Learned Sooner

Don’t rush browning the beef; I once cranked the heat and ended up with gray, watery meat. Let it take its time for better flavor.
Add the veggies after beef is mostly cooked or they’ll steam and go limp—not my finest moment.
Always have extra soy sauce on hand—even if you think you’ve added enough, someone will want more (I blame my brother-in-law who treats salt like it’s its own food group).

I Get These Questions All the Time…

Can I use frozen veggies? Yep, chuck them in straight from the freezer. Might get a bit more liquid in the pan, but honestly, I don’t mind.
Does this freeze well? It does, but the veggies might go soft. Still tastes fine, though a bit different—the flavor hangs around.
Can I make it vegetarian? Absolutely! Use firm tofu or those plant-based ground “beefs.” Actually, I find it works better if you fry up the tofu separately until it’s crispy, then add in at the end.
My stir fry turned out bland, what did I do wrong? Try more soy, a pinch of sugar, a bit more garlic, or a squeeze of lime at the end. And, on second thought, don’t skimp on salt.
What if I don’t have oyster sauce? Skip it or use hoisin, teriyaki, even a dash of Worcestershire. Don’t sweat it (I’ve skipped plenty of times myself).

Oh, before I forget, one time my nephew added a spoon of peanut butter because he thought it’d be like satay… in theory, it sounded fun. The reality? Let’s just say that attempt hasn’t been repeated, but it’s still a family joke whenever we make this dish. Cooking is all about trying things out, after all—sometimes you get magic, sometimes you get… something else.

Ground Beef Stir Fry: Easy Weeknight Meal with Flavor