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!
1-2wholegreen onions(optional, sliced for garnish)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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
*Nutritional information is calculated with the hokkien noodles.
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.