Ground Beef Stir Fry -

Ground Beef Stir Fry

This saucy ground beef stir fry with crisp bell peppers and broccoli is an easy weeknight dinner that comes together in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 490kcal

Ingredients

Sauce Ingredients

½ cup low-sodium soy sauce
⅓ cup beef broth
1-3 tablespoons chili paste adjust to preferred heat level
4 cloves garlic minced
1 tablespoon fresh ginger finely minced or grated
2 tablespoons light brown sugar

Stir Fry Ingredients

1 tablespoon sesame oil
2 pounds ground beef
2 tablespoons cornstarch
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
1½ pounds fresh broccoli cut into florets and rounds about 8 cups
1 large red bell pepper cut into ½-inch strips, about 1½ cups
½ yellow onion cut into ¼-inch strips, about ½ cup

Instructions

In a small bowl or glass measuring cup, combine the soy sauce, beef broth, chili paste, garlic, ginger, and brown sugar. Whisk to combine and set aside.
In a large skillet over medium-high heat, warm the sesame oil and add the ground beef. Crumble the beef as it browns. (If a significant about of oil or water is released, drain the beef.) When the beef has almost browned, sprinkle with cornstarch, salt, and pepper. Stir to coat.
Add the bell peppers and onions and continue cooking for 3-4 minutes, until they begin to soften. Add the broccoli and pour the sauce into the skillet.
Lower the heat to medium and continue cooking and stirring until the sauce thickens, about 1-2 minutes. Taste and add more salt and pepper, only if needed. Serve on its own or over rice.

Notes

You might be tempted to skip the broccoli rounds in this recipe, but please try them. They offer a bit of added texture and the boost of broccoli flavor is great too. It is easy as can be and well worth the extra minute or two to slice them.
First, cut the long thick stalk off of the head of broccoli. Then peel the outside of the stalk enough to remove the brown areas. Slice the stalk into thin rounds. That’s all you need to do. Use the rounds the same way you use broccoli florets.

Nutrition