Stir-Fried Minced Meat and Vegetables: So Delicious You’ll Want It Every Night

There are some days when the thought of cooking a complicated dinner feels like climbing a mountain. You get home, drop your bags, and the only thing you want is something incredibly satisfying, deeply comforting, but also… fast. That’s when this stir-fried minced beef and vegetables recipe becomes your new weeknight favorite — quick, flavorful, and packed with comfort in every bite.

I remember one such evening, staring blankly into my fridge, feeling completely uninspired. I saw a pack of ground beef, some carrots looking a bit lonely, and a handful of green beans. On a whim, I decided to chop everything up small, crank up the heat on my wok, and see what happened. What emerged twenty minutes later was this savory, saucy, and utterly addictive stir-fry. It was so good I ate it straight from the bowl while standing in the kitchen.

This stir-fried minced meat and vegetables recipe has since become a staple in my home. It’s a humble, unpretentious home-cooked Asian dish that delivers a massive punch of flavor with minimal effort. It’s the kind of meal that wraps you in a warm hug and reminds you why simple, homemade food is always the best.

Why You’ll Love This Dish

• Incredibly Fast: From prep to plate, you’re looking at 30 minutes, tops. It’s the ultimate solution for a busy weeknight when you’re short on time but craving something wholesome.
• A Flavor Explosion: The sauce is the star here—a perfect balance of savory, slightly sweet, and umami-rich goodness that coats every single bit of meat and vegetable.
• Amazing Texture: You get the tender, crumbly minced beef combined with the crisp-tender bite of the finely diced vegetables. It's a delightful textural party in every spoonful!
• Super Versatile: Think of this recipe as a template. You can swap out the beef for ground chicken, use whatever veggies you have on hand, and adjust the spice level to your liking. It’s a true “clean out the fridge” champion.

What You'll Need: Ingredients

The beauty of this recipe lies in its simplicity. You don’t need any hard-to-find ingredients to create a spectacular meal.

For the Stir-Fry:

• 1 lb (about 450g) ground beef
• 1 tbsp neutral cooking oil (like canola or avocado oil)
• 3 cloves garlic, finely minced
• 1-inch piece of ginger, finely minced
• 2 medium carrots, finely diced
• 1 cup green beans, trimmed and finely chopped
• 2 spring onions, thinly sliced (for garnish)
• Steamed rice, for serving

For the Magic Sauce:

• 3 tbsp light soy sauce (or all-purpose)
• 2 tbsp mushroom stir-fry sauce (a fantastic, savory alternative to oyster sauce)
• 1 tbsp sugar
• 1 tsp sesame oil
• 1/2 cup water or low-sodium beef broth
• 1 tbsp cornstarch

Step-by-Step Instructions

Ready to make some magic? This easy Chinese stir-fry comes together in a flash, so it’s best to have all your ingredients prepped and ready to go before you start.

1. Mix the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, mushroom stir-fry sauce, sugar, sesame oil, water (or broth), and cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set it aside.

2. Brown the Beef: Heat the cooking oil in a large skillet or wok over medium-high heat. Once it shimmers, add the ground beef. Cook, breaking it up with a spatula, until it’s nicely browned and cooked through. If there's a lot of excess fat, carefully drain most of it off.

3. Add the Aromatics: Push the beef to one side of the pan and add the minced garlic and ginger to the empty space. Sauté for about 30 seconds until they become wonderfully fragrant. Then, mix them into the beef.

4. Cook the Veggies: Add the diced carrots and green beans to the skillet. Stir-fry everything together for 3-4 minutes. You want the vegetables to be crisp-tender—cooked, but still with a nice bite.

5. Sauce it Up!: Give your sauce mixture a final quick stir (the cornstarch can settle) and pour it all over the beef and vegetables. Stir continuously as the sauce comes to a simmer. It will thicken up beautifully in just a minute or two, coating everything in a glossy, savory glaze.

6. Serve and Garnish: Turn off the heat. Spoon the stir-fry over a bed of fluffy steamed rice. Garnish generously with sliced spring onions for a fresh, sharp finish.

Tips and Variations to Make It Your Own

• Bring the Heat: If you like a spicy kick, add a teaspoon of chili flakes or a finely chopped red chili along with the garlic and ginger.
• Veggie Swap: This is a great quick beef and vegetable recipe for using up what you have. Diced bell peppers, corn, peas, mushrooms, or even zucchini would be delicious.
• Protein Power: Don’t have ground beef? Ground chicken or turkey work just as well. For a plant-based version, try a plant-based mince.
• Lettuce Wraps: For a lighter, fun way to eat this, skip the rice and serve the stir-fry in crisp lettuce cups (iceberg or butter lettuce work best).

There you have it—a simple, finger-licking delicious meal that feels like a treat but is easy enough for any night of the week. I truly hope this dish brings as much comfort and joy to your kitchen as it does to mine.

Frequently Asked Questions

1. Can I use another type of meat for stir-fried minced beef and vegetables?
Yes! You can easily swap beef for ground chicken, pork, or turkey. The sauce pairs beautifully with all proteins.

2. How long does it take to make stir-fried minced beef and vegetables?
From start to finish, this dish takes around 30 minutes — perfect for a quick weeknight dinner.

3. What vegetables go best with this stir-fry?
Carrots, green beans, bell peppers, peas, or zucchini all work great. It’s a flexible “use-what-you-have” recipe.

4. Can I make this dish vegetarian?
Absolutely. Use a plant-based mince or crumbled tofu instead of beef — the sauce gives it the same savory flavor.

Easy Asian Ground Beef Stir Fry 

A quick and flavorful one-pan meal that's perfect for a busy weeknight. This recipe comes together in just 20 minutes, featuring savory ground beef and crisp vegetables in a delicious, easy-to-make sauce. 

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Prep: 10 min | cook: 15 min | Servings: 4

INGREDIENTS

 

For the Stir Fry Sauce:

• 1/4 cup low-sodium soy sauce
• 1/4 cup water or beef broth
• 2 tablespoons brown sugar (or honey)
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat) 

For the Stir Fry:

• 1 tablespoon vegetable or avocado oil
• 1 lb lean ground beef
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups broccoli florets
• 1 cup shredded carrots
• Cooked rice, for serving
• Sliced green onions and sesame seeds, for garnish (optional)

INSTRUCTIONS

 

1. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: soy sauce, water (or broth), brown sugar, cornstarch, sesame oil, and red pepper flakes. Set aside.
2. Brown the Beef: Heat the oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
3. Sauté Aromatics: Add the chopped onion to the skillet with the beef and cook for 2-3 minutes until it begins to soften. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
4. Cook the Vegetables: Add the broccoli florets to the skillet. Cook, stirring frequently, for 3-4 minutes until the broccoli is tender-crisp. Add the shredded carrots and cook for another minute.
5. Add the Sauce: Give the sauce a quick whisk again (the cornstarch may have settled) and pour it into the skillet. Stir everything together and let it simmer for 1-2 minutes, or until the sauce has thickened and coats the beef and vegetables.
6. Serve: Remove from heat. Serve the ground beef stir fry immediately over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired.

Notes & Variations

Vegetable Swaps: Feel free to use other quick-cooking vegetables like sliced bell peppers, snap peas, mushrooms, or bok choy. Add them according to their cooking time.

Make it Spicier: Add a teaspoon of sriracha or chili garlic sauce to the sauce for an extra kick.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving Options: This is also delicious served over noodles, quinoa, or in lettuce cups for a low-carb option.

Tried this recipe?Let me know how it was!