One Skillet Ground Beef Stir Fry with Vegetables
This delicious ground beef stir fry with vegetables is loaded with flavor and packed with protein. Made with fresh vegetables, this stir fry with ground beef is a fantastic weeknight dinner option that can also be used for meal prep.
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- Santoku Knife This 7" santoku knife comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
Ingredients
- 1½ lb. lean ground beef
- 1 1/2 cups broccoli florets
- 1 cup carrot chips or thinly sliced carrots
- 1 cup snow peas whole, stems removed
- 1 cup red bell pepper sliced, about 1 large pepper
Stir Fry Sauce:
- 3/4 cup water
- 1/4 cup soy sauce
- 3 Tablespoons Hoisin sauce
- 3 Tablespoons corn starch
- 2 Tablespoons honey
- 2 teaspoons ground ginger frozen or fresh, grated
Instructions
- In a mixing bowl, mix together the sauce by whisking the water, soy sauce and corn starch, Hoisin sauce and honey. Whisk well to prevent any lumps. Set sauce aside.
- In a large skillet, add the carrots, broccoli, peas and bell pepper, and 1 cup of water. Place skillet over medium high heat and bring the water to a simmer. Lower the heat to medium low, and steam the vegetables for approximately 5 minutes. Vegetables will still be slightly firm. Drain off any excess water. Transfer the vegetables to a bowl, and cover to keep warm.
- Place hot skillet back on to cook top and bring to medium high heat. Brown the ground beef. Drain off any excess fat the beef renders.
- Pour the prepared sauce over the ground beef. Heat over medium low heat for 1-2 minutes until the sauce thickens with the beeef.
- To the skillet with the beef, add the steamed vegetables. Stir all ingredients together so the beef and vegetables are well incorporated. Serve right away with white rice, brown rice or cauliflower rice.
Notes
Storage: Store any leftovers in an airtight container. Kept refrigerated, leftovers will keep for up to 5 days.
Meal Prep: this recipe is an excellent option for meal prepping lunches or dinners for later. I use and love these Glass Meal Prep Containers. They are well built, don't leak and are ideal for prepping reasonable and healthy portions.
Nutrition
Serving: 1gCalories: 336kcalCarbohydrates: 20gProtein: 24gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 771mgPotassium: 602mgFiber: 3gSugar: 11gVitamin A: 4661IUVitamin C: 63mgCalcium: 50mgIron: 4mg
Tried this recipe?Let us know how it was!