This ground beef stir fry is a quick healthy dinner that’s ready to eat in only 35 minutes! Our gluten free stir fry recipe is so simple to make, loaded with ground beef and veggies, just like restaurant takeout!
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If you’re wondering what the heck to make for dinner and don’t have a ton of time – Ground Beef Stir Fry will be your new go to meal! Made with only a few simple ingredients, this healthy stir fry is loaded with flavor and so easy to make!
We’ve cut down on the amount of sugar most stir fries have and loaded up on extra veggies to make this a healthy, high protein dinner!
This ground beef stir fry will hit your table in under an hour, making it the perfect healthy weeknight meal.
This dish is excellent paired with rice, loaded with colorful veggies and cooked in a wonderfully sweet and savory stir fry sauce.
why you’ll love this recipe:
- Simple Ingredients – This stir fry recipe is made with simple, wholesome ingredients you can feel good about eating!
- Gluten Free – The recipe uses certified gluten free ingredients to make this delicious beef dinner.
- Better Than Takeout  – While everyone loves restaurant takeout from time to time, it can be so much more flavorful when you make it at home! Plus, making this ground beef and vegetable stir fry at home will save you money!
Ingredients
To make this healthy beef stir fry you’ll need:
- ground beef – We like to use 85/15, but a leaner blend like 90/10 is also a good choice.
- garlic, onion
- veggies – We use a blend of veggies with bright colors and textures. Yellow and red bell peppers, sugar snap peas, carrots, and mushrooms.
For the sauce you’ll need:
- coconut aminos – We prefer the flavor of coconut aminos over soy sauce, and like that it’s naturally gluten free..
- coconut sugar -This ingredient is totally optional. If you like some sweetness in stir fry, add it! Otherwise omit it.
- sesame oil – Sesame oil adds a ton of Asian flavor to this dish. It’s essential to making a restaurant-style meal.
- rice vinegar – This type of vinegar helps give the stir fry its savory flavor.
- cornstarch – this helps thicken the stir fry sauce.
- ground ginger
- red pepper flakes
You will also need a skillet, wok, or a dutch oven.
SUBSTITUTIONS FOR BEEF STIR FRY
Ground Beef: We like 85/15 ground beef. Feel free to use leaner ground beef depending on what you like. To make vegetarian you can use cooked lentils or a ground beef substitute. You’ll need to adjust your cooking time.
I haven’t tried making this with ground turkey or ground chicken but I think it would work. If you use ground beef with a higher percentage of fat you will need to drain some of the fat to prevent it from becoming greasy.
If you use lean ground beef, you will need to add 1-2 tablespoons of cooking oil to the pan before adding the vegetables. We love the Butcher Box ground beef.
Vegetables: You can use a different mix of vegetables in this stir fry recipe. Keep in mind that if you adjust the quantities and end up with more vegetables, the stir fry will be less flavorful because the sauce will be spread across a larger quantity of food.
Substituting vegetables with a higher water percentage can cause the sauce to not thicken as well and you may need to add a little more cornstarch.
Sesame Oil: Sesame oil is added for flavor, and I do not recommend omitting this ingredient.
Rice Vinegar: Regular white vinegar or apple cider vinegar can be used as a substitute in a pinch.
Cornstarch: This is a necessary ingredient to thicken the sauce. Changes to the vegetable quantities used can result in excess water and may prevent the sauce from thickening. If your sauce doesn’t appear to be thickening after it has cooked for several minutes, you can sprinkle an additional teaspoon of corn starch to the skillet and stir. Tapioca starch can also be used but you will need slightly more starch, about 1 tablespoon.
Ground Ginger: Feel free to substitute fresh grated ginger (1/2 rounded tablespoon).
Red Pepper Flakes: You can add more or less according to your preferences.
Low Carb: This recipe can be made low-carb by using a low-glycemic brown sugar replacement sweetener.We only recommend doing this if you are comfortable with and can tolerate low-carb sweeteners.
Start with ¼ cup and adjust to taste to prevent the sauce from becoming overly sweet. Serve with cauliflower rice for a lower carbohydrate and lower calorie option.Â
Liz’s Tips for the Best Beef Stir Fry
- Lean beef can be used if you are looking to reduce the saturated fat. If you use lean ground beef (less than 15% fat), you will need to add 1-2 tablespoons of cooking oil to the skillet and allow it to get hot before adding the vegetables.
- If you prefer your veggies cooked more, you can remove the beef from the pan before the onions are added to prevent the beef from overcooking. Simply add it back about halfway through cooking the veggies to allow it to caramelize in the sauce.
- Onions go in first before the rest of the veggies because they take longer to cook. If you prefer a certain veggie a little more done than the rest, you can add it in along with the onion and garlic to give it a little more cooking time.
- Taste the sauce and adjust to your preferences. Keep in mind that when mixed with the veggies and meat it will taste more diluted, so a strong and flavorful sauce is key.Â
How to Make
- Mix all sauce ingredients in a bowl and set to the side.
- Brown ground beef, breaking apart. Push to the sides and add onions and garlic. Cook for several minutes, stirring frequently.
- Add the remaining vegetables to the pan and pour the stir-fry sauce over them. Cook for 8-12 minutes, stirring to coat with the sauce. Reduce heat if needed.
- Once veggies are cooked, serve immediately on top of rice, topped with sliced green onions and sesame seeds.
Best Beef and Vegetables for Stir Frying
- 80/20 or 85/15 ground beef is the best for stir frying. The fat from the ground beef is perfect for cooking the veggies in!
The best veggies for stir frying are:
- bell peppers
- carrots
- zucchini
- sugar snap peas
- bok choy
- mushrooms
- green peas
- green beans
- broccoli
- baby corn
- asparagus
- water chestnuts
Pro Tip: Add More Protein
This ground beef stir fry is very veggie-forward. If you prefer more protein, you can add an additional pound of ground hamburger.
If using two pounds of beef, you will need to increase the sauce recipe by 1.5x to ensure everything is flavorful and well-seasoned.
Also, cook the beef first then remove it from the pan and transfer it to a plate before adding the vegetables. This will prevent overcrowding and allow the veggies to cook evenly. You will also need to drain some of the grease, leaving only about 2 tablespoons to sit-fry the vegetables in.
Once the vegetables are mostly cooked, you can add the beef back into the pan and allow it to cook with the sauce for several minutes before serving.
Serving Suggestions
There are so many ways you can serve this stir fry with ground beef. Here are some ideas:
- Over rice or cauliflower rice: We recommend using our recipes for Instant Pot fried rice, stove top fried rice, or fried cauliflower rice!
- Lettuce wraps: Butter lettuce is a great choice, or even large Napa cabbage leaves.
- Noodles
- Over spinach like a warm salad topping
- With Roasted Carrots
Is this ground beef stir fry gluten-free?
Regular soy sauce and low-sodium soy sauce are not gluten free. To make this recipe a gluten free stir fry, you will need to use tamari soy sauce or coconut aminos (my personal preference).
All other ingredients should be gluten-free but always read labels to ensure everything is certified gluten-free if you have celiac or a severe intolerance.
stir fry recipe FAQs
Stir continuously to ensure the veggies get evenly cooked and soften some, but still stay firm. The other secret to the best stir fry is a super flavorful sauce!
Try and cut your veggies to a similar size so they cook evenly and have a similar look/taste to takeout stir fry. Keep stirring while your ingredients are in the pan and leave the pan uncovered to get crisp, delicious vegetables. Also, having a good sauce is key to having a flavorful stir fry!
Make sure to cook your stir fry uncovered so that it stays crispy! If you cover the pan when stir frying, it will create steam which will create a soggier stir fry.
Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container.
Freezing: We don’t recommend freezing stir fry. It can get a little soggy when frozen and reheated.
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy better-than-takeout recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Ideas. Click here to grab our free healthy 30 minute dinners cookbook.
Healthy Ground Beef Stir Fry
Ingredients
Ingredients
- 1 pound ground beef 80:20 or 85:15
- 1 tablespoon minced garlic cloves (3 large cloves)
- ½ cup quartered yellow onion about 1/2 medium onion
- 2 cups red bell pepper chopped in about 1-inch pieces – 2 peppers
- 2 cups sugar snap peas
- ½ cup shredded carrots about 1 large carrot, julienne cut carrots can also be used
- 4 ounces mushrooms sliced (I use white mushrooms)
Stir Fry Sauce
- ½ cup coconut aminos or low sodium soy sauce
- 1/4 cup coconut sugar or brown sugar – optional
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 teaspoons ground ginger
- 1/4 teaspoon crushed red pepper flakes
For serving (optional) –
- 1 tablespoon sesame seeds
- 1 green onion thinly sliced
- Cooked rice
Instructions
- In a large skillet, begin to brown the ground beef over medium heat until there is no pink, breaking it apart using a wooden spatula as it cooks.
- While the beef is cooking, start preparing the vegetables. Peel and chop the onion and mice the garlic. Chop the bell pepper into about 1-inch pieces, peel and shred the carrot using a grater, and slice the mushrooms.
- Once the beef is cooked, push it to the sides of the pan and place the onion and minced garlic in the center. If there is more than 2 tablespoons of fat in the pan you can drain some, but you want at least 1-2 tablespoons in order to cook the vegetables.
- Cook the onions and garlic for several minutes, until they become fragrant and the onions become tender, stirring frequently.
- While the onions and garlic are cooking, prepare the sauce by mixing all the ingredients together in a bowl.
- Once the onions are tender, push them to the sides to make room for the other vegetables. Add the vegetables to the pan and pour the stir fry sauce over them.
- Cook the vegetables to your desired level of doneness, about 8-12 minutes, stirring throughout. The sauce will thicken, caramelize, and coat the veggies and meat. Reduce the heat, if needed, to prevent the sugar in the sauce from burning.
- Once the vegetables are cooked and the sauce has thickened, serve immediately on top of rice. Top with sliced green onions and sesame seeds.
Angie says
Love this recipe! It’s quick and delicious.
Mia Forsyth says
Made this tonight and had to jump on here to write a review. This recipe was amazing, I ended up using low sodium soy sauce because that’s what I have and added some TJ’s chili crunch instead of chili flakes but same idea. 10/10 would make this again!
Liz Marino says
Great idea to add that – yum!!
Carol-Ann says
We have a lot of beef in our freezer(we bought a cow recently). I’m looking for different recipes for ground beef and I knew I could count on Liz! This recipe is easy and so yummy!
Thank you Liz for another keeper!
BTW your little one is adorable! Such a cutie!🥰
Liz Marino says
So glad you liked it Carol-Ann! Thank you so much!!
Danielle says
This recipe was amazing!!! Definitely one of the best stir fry dishes I have made. The sauce was delicious and it caramelized and thickened perfectly as noted in the recipe. I also added some veggies I had in the fridge
– broccoli and green beans – for some extra greens. My husband had seconds and we also have lunch leftovers for tomorrow 🙂 this dinner is now on our list of favorites! Can’t wait to try another one of your recipes!
Liz Marino says
So happy you enjoyed it Danielle! Thank you so much!!
Kristen says
This was good, but I did find it was a large amount of sauce. I don’t use low sodium soy sauce and the regular in that amount, was a little salty for my husband. I will try reducing it to 1/3 cup instead of 1/2 cup next time. My daughter really liked this and I liked that it has a lot of veggies.
Liz Marino says
Hi Kristen, I’m sorry you found this salty – but I did specifically say to use low sodium soy sauce in multiple points throughout the blog post/recipe! Soy sauce is higher in sodium than coconut aminos, and there is also rice wine vinegar in this recipe which is salty.
Cheryl says
This recipe is amazing! I make it weekly and it’s perfect for meal prep! Tons of veggies and flavor packed!!
Joan G says
Such a fantastic stir fry recipe with so many veggies! I used honey for the sugar part in the sauce as I didn’t have the other ingredients and it was fantastic! Meal prepped this for the next few days! Going to try with ground chicken next week to cut back on the fat for personal preference!
Angie says
I love this recipe! It’s simple and delicious. One of my go-to week night meals, and my husband thinks I’m a genius when I make it. Haha!
Lindsay Guay says
Made this for the first time tonight and we all loved it! My 5 year old even asked for seconds! I used less sesame oil and coconut sugar and the sauce was perfect. This will definitely be going in our regular rotation, love your recipes!
Denise Haag says
Made this tonight for dinner. It was delicious! My hubby who is not a big fan of stir-fry meals even loved it! Thank you for a healthy quick dinner idea!
Michelle B Linsley says
Loved this recipe. It was simple to make. It was delicious.
Ana says
This recipe was really delicious! I used what I had on hand, including frozen peppers and onions and followed through with the rest of the veggies in the recipe. It was quick and easy and the family enjoyed it with green onion on top on a bed of jasmine rice.
My daughter made it first and raved about how delicious it was.
This recipe will be made often now!
Thank you for sharing your great reciies with us!
A
Marie says
My husband loved this recipe. He was raving about how good it was throughout the entire meal. For me, it was a tiny bit sweet so I will drop the brown sugar next time. I wonder if the sweetness was due to me using the brown sugar and soy sauce options.
The Clean Eating Couple says
Yes, brown sugar is sweeter than coconut sugar! So is soy saucce 🙂
Megan says
Awesome recipe, so easy for a weeknight and adaptable to whatever you have in the house (shop your pantry!) So glad this showed up in the newsletter.
If you have frozen vegetables to sub, they work too! Great for working parents and my daughter, who is a bit picky, loved it too! I love that you can cut the vegetables larger so everyone can add in what they like. Sauce is super easy and delicious.
Thanks for another great recipe!
Kevin Morrow says
What would you suggest to replace the mushrooms with as my wife cannot eat them as they make her sick/
Thanks
The Clean Eating Couple says
All of our blog posts have a green substitutions box. You can read there for ieas! You can just omit them and add in more of any veggie you like 🙂