This ground beef stir fry is not only incredibly easy to prepare, but it is also loaded with tons of flavor! Ground beef is browned and then tossed with vegetables and delicious stir-fry sauce for a dish that the whole family will love! In fact, I bet the kids will be begging for this quick dinner all the time!
Ground Beef Stir Fry with Noodles
I'm all about quick, 30-minute meals (who isn't?), and this tasty beef stir fry is definitely a keeper! I prefer to serve it alongside some Hokkien noodles, but you can easily cut down on the carbs by just leaving them out!
Not to mention, it is completely loaded up with veggies, so your whole family will be getting those important vitamins and minerals! Finally, the irresistible sauce ties it all together (so no one will be complaining about eating the vegetables!)
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🥘 Ground Beef Stir Fry Ingredients
This simple stir fry is packed with fresh veggies, noodles, and stir-fry sauce! All of these things can be found in a quick trip to the grocery store!
- Ground Beef - 1 pound of ground beef. 80/20 ground chuck is one of my favorite beef choices for great flavor. Use lean ground beef if desired or 85/15 grass-fed beef.
- Garlic - 1 tablespoon of minced garlic.
- Ginger - 2 teaspoons of grated ginger (or a ginger substitute).
- Coconut Oil - 2 tablespoons of coconut oil or beef tallow.
- Carrots - ½ cup of sliced carrots.
- Zucchini - 2 cups of sliced zucchini.
- Asparagus - 1 cup of chopped asparagus spears.
- Sugar Snap Peas - 1 cup of sugar Snap peas.
- Bell Pepper - ½ cup of red bell pepper (or orange, yellow, or green bell pepper).
- Stir Fry Sauce - 1¼ cup of stir fry sauce (see my recipe here!)
- Hokkien Noodles - 14.2 oz of hokkien noodles.
- Green Onions (optional) - 1-2 whole green onions sliced for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ground Beef Stir Fry
You can choose to serve your stir fry either with or without the noodles, it will be tasty either way! To get started, you'll need a wok or skillet, knife, cutting board, grater, and a slotted spoon.
This recipe yields 6 servings with the noodles or 4 hearty servings. You will have approximately 3-4 servings if you omit the noodles.
Cook The Beef & Veggies
- Brown the beef. In a large skillet or wok, brown the 1 pound ground beef with 1 tablespoon minced garlic and 2 teaspoons grated ginger over medium-high heat, crumbling the ground beef as it browns. Continue until no pink remains, then use a slotted spoon to remove the beef to a bowl.
- Start the veggies. Drain the excess grease and wipe down your skillet or wok (carefully, it's hot!). Heat the 2 tablespoons coconut oil or beef tallow in your pan over medium-high heat, then add the ½ cup sliced carrots and cook for 3-4 minutes to soften.
- Add veggies. Add the remaining vegetables (2 cups zucchini, 1 cup asparagus spears, 1 cup sugar snap peas, and ½ cup red bell pepper) and cook for 3-4 minutes more.
Make The Noodles & Toss With Sauce
- Make the noodles. Prepare the 14.2 ounces of Hokkien noodles by making a slit in the package and adding a drizzle of water, then heating in the microwave for 90 seconds on high. Alternatively, they can be pan-fried in a separate skillet with 1-2 teaspoons of cooking oil for 3-4 minutes. *The stir fry can be served over noodles with this second option.
- Toss with sauce. Return the browned ground beef to your pan and toss it with 1¼ cup of stir-fry sauce and Hokkien noodles (if using). Toss until well combined and coated with the stir-fry sauce.
- Serve. Serve with or over noodles immediately garnished with sliced 1-2 whole green onions and sesame seeds.
Your tasty stir-fry would pair perfectly with some potstickers or spring rolls! Or, you could swap out the noodles and serve them with some yummy fried rice! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Prepare the ingredients in advance to move the recipe quickly and easily. 80/20 ground chuck is one of my favorite beef choices for great flavor. Use lean ground beef if desired or 85/15 grass-fed beef.
- Cook the ground beef with the minced garlic and grated ginger for the best flavor.
- Use any combination of vegetables you like in a stir-fry or that you have in the fridge. Start your stir-fried veggies by cooking the ones that will take the longest (carrots, celery, broccoli, cauliflower, asparagus), then add the quicker-cooking veggies (cabbage, mushrooms, bell peppers, onions, zucchini, snap peas, or snow peas).
- Hokkien noodles are a personal favorite for stir-fry recipes. However, you can also use yakisoba, udon, chow mein, or other Asian noodles. Spaghetti, linguine, fettuccine, or angel hair pasta will also work in a pinch.
- Use my tasty stir-fry sauce recipe or your favorite brand.
🥡 Storing & Reheating
Transfer cooled leftovers into an airtight storage container and refrigerate them for up to 3-4 days. Stir-fried dishes are usually best consumed within the first 2-3 days.
Freezing Ground Beef Stir Fry
Ground beef stir fry is best frozen in freezer storage bags to prevent freezer burn. Squeeze out as much air as possible and freeze flat on a baking sheet. Freeze for up to 6 months, but best used within 3 months. Place in the fridge overnight to thaw.
Reheating Ground Beef Stir Fry
Heat a skillet and a tablespoon of cooking oil over high heat. Add the leftovers and stir-fry until warmed to your satisfaction. Toss with extra stir-fry sauce if needed.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Of course! Thinly slice your preferred cut of beef and cook it using your favorite method. Then just add it to the rest of the ingredients in place of the browned ground beef!
Yes! You can use frozen veggies in your ground beef stir fry. Actually, I recommend that you don't thaw them out and toss them into the hot pan straight out of the freezer! Then just follow the recipe as directed!
I really enjoy using Hokkien noodles, but you can use your favorite type of noodles or even rice! Some good options would be Soba noodles, Udon noodles, egg noodles, or rice noodles.
😋 More Asian-Inspired Dishes
- Kung Pao Chicken - Wok-fried chicken and tender veggies are coated in a delicious kung pao sauce!
- Pad Thai - Noodles, chicken, eggs, and peanuts are mixed with a sweet and tangy sauce.
- Teriyaki Chicken Stir-Fry - Another delicious stir-fry that features chicken and teriyaki sauce!
- Orange Chicken - Bite-sized pieces of chicken are breaded and then tossed in a vibrant orange sauce.
- Crab Rangoons - Wonton wrappers are stuffed with a mixture of crab meat and cream cheese before being fried.
- Moo Shu Pork - Pork and veggies are coated in sauce and then served alongside homemade Cantonese pancakes.
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📖 Recipe Card
Ground Beef Stir Fry
Ingredients
- 1 lb ground beef (*see notes)
- 1 tablespoon garlic (minced)
- 2 teaspoon ginger (grated)
- 2 tablespoon coconut oil (or beef tallow)
- ½ cup carrots (sliced)
- 2 cups zucchini (sliced)
- 1 cup asparagus spears (chopped)
- 1 cup sugar snap peas
- ½ cup red bell pepper (or orange, yellow, or green bell pepper)
- 14.2 oz hokkien noodles
- 1¼ cup stir fry sauce (see recipe)
- 1-2 whole green onions (optional, sliced for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large skillet or wok, brown the 1 lb ground beef with 1 tablespoon garlic and 2 teaspoon ginger over medium-high heat, crumbling the ground beef as it browns. Continue until no pink remains, then use a slotted spoon to remove the beef to a bowl.
- Drain the excess grease and wipe down your skillet or wok (carefully, it's hot!). Heat the 2 tablespoon coconut oil or beef tallow in your pan over medium-high heat then add the ½ cup carrots and cook for 3-4 minutes to soften.
- Add the remaining vegetables (2 cups zucchini, 1 cup asparagus spears, 1 cup sugar snap peas, ½ cup red bell pepper) and cook for 3-4 minutes more.
- Prepare the 14.2 oz hokkien noodles by either making a slit in the package and adding a drizzle of water, then heating in the microwave for 90 seconds on high. Alternatively, they can be pan-fried in a separate skillet with 1-2 teaspoons cooking oil for 3-4 minutes. *With this second option, the stir fry can be served over noodles.
- Return the browned ground beef to your pan and toss with 1¼ cup stir fry sauce and hokkien noodles (if using). Toss until well combined and coated with the stir fry sauce.
- Serve with or over noodles immediately garnished with sliced 1-2 whole green onions and sesame seeds.
Notes
- Prepare the ingredients in advance so you can move the recipe quickly and easily.
- 80/20 ground chuck is one of my favorite beef choices for great flavor. Use lean ground beef if desired or 85/15 grass-fed beef.
- Cook the ground beef with the minced garlic and grated ginger for the best flavor.
- Use any combination of vegetables you like in a stir-fry or that you have in the fridge.
- Start your stir-fried veggies by cooking the ones that will take the longest (carrots, celery, broccoli, cauliflower, asparagus), then add the quicker-cooking veggies (cabbage, mushrooms, bell peppers, onions, zucchini, snap peas, or snow peas).
- Hokkien noodles are a personal favorite for stir-fry recipes. However, you can also use yakisoba, udon, chow mein, or other Asian noodles. Spaghetti, linguine, fettuccine, or angel hair pasta will also work in a pinch.
- Use my tasty stir-fry sauce recipe or your favorite brand.
- To store: Transfer cooled leftovers into an airtight storage container and keep them refrigerated for up to 3-4 days. Stir-fried dishes are usually best consumed within the first 2-3 days.
- To freeze: Ground beef stir fry is best frozen in freezer storage bags to prevent freezer burn. Squeeze out as much air as possible and freeze flat on a baking sheet. Freeze for up to 6 months, but best used within the 3 months. Place in the fridge overnight to thaw.
- To reheat: Heat a skillet and a tablespoon of cooking oil over high heat. Add the leftovers and stir-fry until warmed to your satisfaction. Toss with extra stir-fry sauce if needed.
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