Ground Beef Stir Fry Recipe

I’ve found that the best weeknight meals are fast, easy, and incredibly flavorful all at once. We’re skipping the boring, watery sauce and creating a rich, savory Black Garlic Glaze that clings perfectly to the beef and vegetables. The secret ingredient—black garlic paste—adds a deep umami flavor that feels gourmet but takes minimal effort. It’s a complete meal solution ready in less than 20 minutes, perfect for busy families looking for a satisfying dinner. Get ready to replace your takeout order with this quick, family-friendly ground beef stir fry recipe.

Ingredients

This ground beef stir fry recipe is one of my go-to healthy dinner ideas because it uses simple, fresh ingredients that come together quickly. Here’s what you’ll need for the stir fry and the rich umami glaze:

• 500g (1.1 lb) Lean Ground Beef: We recommend using an 80/20 or 90/10 lean-to-fat ratio for the best flavor and texture. Pat the beef dry before browning to get good caramelization and avoid steaming in the pan.
• 1 tablespoon Neutral Oil: Use a high-smoke-point oil like canola, grapeseed, or avocado oil. This oil is necessary for sautéing the beef and preventing sticking at high heat.
• 1 large Yellow Onion: Thinly slice the onion to ensure even cooking and quick caramelization in the stir-fry. Sautéing the onion first creates a flavorful base layer for the rest of the ingredients.
• 2 cloves Garlic, minced: Use fresh garlic for the best flavor, avoiding pre-minced jars if possible. Mince finely to release aromatic oils when added to the wok.
• 2 cm (0.8 inch) Fresh Ginger, grated: Peel the ginger first; grating it ensures its flavor is evenly distributed. Add a bit more if you enjoy a stronger, spicier ginger kick.
• 1 large Red Bell Pepper: Core the bell pepper and thinly slice it lengthwise. Red bell peppers offer sweetness to balance the savory glaze; yellow or orange work well too.
• 120g (4 oz) Snap Peas: Trim the ends and remove any tough strings before cooking. These add a satisfying crisp-tender texture; broccoli florets or snow peas are good substitutes.

For the Black Garlic Umami Glaze:

• 60 ml (1/4 cup) Alcohol-Free Tamari: Tamari provides a deep, savory flavor and ensures the recipe remains gluten-free. If gluten isn’t a concern, regular soy sauce can be used instead (adjust saltiness to taste).
• 30 ml (2 tablespoons) Rice Vinegar: The acidity balances the richness of the ground beef and sweetness of the brown sugar. Use unseasoned rice vinegar for best results.
• 15g (1 tablespoon) Packed Light Brown Sugar: Adds a subtle sweetness to enhance the umami flavors. Alternatively, use coconut sugar for a refined sugar-free option.
• 15 ml (1 tablespoon) Toasted Sesame Oil: Added at the end of cooking (in the glaze) to preserve its distinct nutty aroma. Do not cook with this oil directly as it can burn easily.
• 30g (2 tablespoons) Black Garlic Paste: The star ingredient for deep umami flavor. To make paste, blend 3-4 cloves of black garlic with a tiny bit of water. This ground beef stir fry recipe relies heavily on this ingredient for its signature taste.
• 5g (1 teaspoon) Red Pepper Flakes (optional): Adds a pleasant level of mild heat to cut through the richness. Adjust amount or omit completely based on spice preference.

For the Cornstarch Slurry:

• 15g (1 tablespoon) Cornstarch: Used to create the slurry for thickening the glaze. A necessary step to achieve the glossy, non-runny sauce consistency.
• 60 ml (1/4 cup) Cold Water: Used to create the cornstarch slurry; cold water prevents clumps from forming. Ensure the slurry is completely smooth before adding to the wok.

For Serving and Garnish:

• Cooked rice: Serve over hot jasmine rice, basmati rice, or cauliflower rice for a low-carb option. The stir-fry sauce soaks into the rice beautifully.
• 2 tablespoons Toasted Sesame Seeds: Adds a contrasting texture and a nutty flavor to the final dish. Toast lightly in a dry pan until golden for maximum flavor.
• 2 Green Onions, thinly sliced: Adds fresh, vibrant color and a mild onion bite. Sprinkle generously over the stir-fry just before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This ground beef stir fry recipe comes together quickly, so have all your ingredients prepped (mise en place) before you start cooking. I like to chop my vegetables while the beef is browning to save time.

1. Prepare the Glaze and Slurry: In a small bowl, whisk together the alcohol-free tamari, rice vinegar, light brown sugar, toasted sesame oil, black garlic paste, and red pepper flakes (if using). In a separate small bowl, whisk the cornstarch with 60 ml (1/4 cup) cold water until completely smooth to create a slurry; set both aside.
2. Brown the Ground Beef: Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and no pink remains, about 6-8 minutes. I always use my 10-inch cast iron skillet for browning because I love the crispy edges it creates on the beef for this ground beef stir fry recipe. Drain off any excess fat and transfer the beef to a plate, leaving a thin layer of fat in the pan for the vegetables.
3. Sauté Aromatics: Add the sliced yellow onion to the same wok and stir-fry for 2-3 minutes until it starts to soften. Add the minced garlic and grated ginger, stirring constantly for another 1 minute until fragrant.
4. Add Vegetables: Add the red bell pepper and snap peas to the wok with the aromatics. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender and vibrant; avoid overcooking to maintain crunch.
5. Combine Beef and Vegetables: Return the cooked ground beef to the wok with the vegetables. Stir well to combine all ingredients evenly before adding the glaze.
6. Thicken the Glaze: Give the prepared Black Garlic Umami Glaze a quick re-whisk and pour it over the beef and vegetables in the wok, bringing everything to a simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering glaze, stirring constantly. Cook for 1-2 minutes, stirring, until the glaze thickens to a glossy, rich consistency that coats the back of a spoon. If the glaze isn’t thickening after 2 minutes, whisk a little extra cornstarch into 1 tablespoon of cold water and add that slurry to the wok. This ensures your ground beef stir fry recipe has a perfect sauce.
7. Serve and Garnish: Remove from heat immediately to prevent overcooking the vegetables. Serve the ground beef stir fry recipe hot over freshly cooked rice, ensuring the glossy glaze coats the beef and vegetables. Sprinkle generously with toasted sesame seeds and thinly sliced green onions for contrasting color and texture.

Customizing Your Stir Fry: Vegetable Swaps and Additions

One of the best things about this ground beef stir fry recipe is its versatility. You can easily swap out the snap peas and bell pepper for whatever seasonal vegetables you have on hand, making it a sustainable choice for your weekly meal rotation.

• Broccoli florets and carrots: If using harder vegetables like broccoli and carrots, add them to the wok 2-3 minutes earlier than the softer vegetables like bell peppers or zucchini to ensure they cook evenly.
• Mushrooms and bok choy: Sliced mushrooms and bok choy wilt quickly, so add them with the bell peppers. They absorb the black garlic glaze beautifully.
• Water chestnuts: For an extra crunch, add sliced water chestnuts in the last minute of cooking.

Serving Suggestions for a Complete Meal

This ground beef stir fry is designed to be a complete meal, but choosing the right base can completely change the flavor and texture profile. Whether you’re looking for a low-carb option or a heartier, traditional pairing, these suggestions offer easy dinner ideas for busy nights.

• Simple Rice Sides: Serve over warm jasmine rice to soak up every drop of the black garlic glaze, or use brown rice for more fiber.
• Low-Carb Options: For a lighter meal, use cauliflower rice, broccoli rice, or zucchini noodles (zoodles) as a base.
• Alternative Bases: For a heartier alternative, serve this stir fry over cooked lo mein noodles or udon noodles.

FAQs

What is black garlic paste and where can I buy it?

Black garlic paste is made from aged garlic that has been fermented until soft, sweet, and intensely savory (umami). It lacks the sharp bite of raw garlic. Find it in specialty stores, Asian markets, or online. The paste form is a great convenience ingredient, especially for this kind of quick meal.

Can I make this ground beef stir fry recipe without black garlic?

Yes, you can omit the black garlic paste if necessary. To compensate for the lost flavor, increase the amount of tamari or soy sauce slightly and add a dash of Worcestershire sauce for extra savory depth. While it won’t have the exact same richness, it will still be a very satisfying meal.

How do I keep the vegetables from becoming soggy?

The key to crisp-tender vegetables in a stir fry is high heat and short cooking time. Cook the vegetables quickly until they are bright and crisp-tender, not soft. Add them in stages based on hardness, and avoid overcrowding the wok, which traps moisture. If using a standard pan, cook the vegetables in two smaller batches for best results.

Can I prepare this recipe ahead of time?

The ground beef stir fry is best enjoyed immediately after cooking when the vegetables are crisp. However, you can prepare the sauce (glaze and slurry) up to 2 days ahead and store it in separate airtight containers in the refrigerator. Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, warm gently in a pan over medium heat to avoid overcooking the vegetables.

How do I ensure the ground beef doesn’t steam in the wok?

Use a large wok or skillet and ensure it is screaming hot before adding the beef. If you are making a larger batch for meal prep, it helps to cook the ground beef in two batches to ensure proper browning and avoid overcrowding. Avoid stirring the meat constantly during the browning stage; let it sit and caramelize before breaking it up.

Is this recipe safe for those with gluten sensitivities?

Yes, by specifically using alcohol-free tamari (which is certified gluten-free) and cornstarch, this recipe is suitable for those following a gluten-free diet. Always double-check ingredient labels on tamari and cornstarch to ensure no hidden gluten, especially for those with high sensitivity.

Conclusion

This ground beef stir fry recipe delivers a satisfying, flavor-packed meal with minimal effort and cleanup. The black garlic umami glaze elevates a standard stir fry into something special, perfect for a fast weeknight meal. I hope you give this one a try; it’s become a new favorite quick meal around my house. Save this recipe for your next family dinner night by pinning it to your favorite board.

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