Ground Beef Stir Fry with Vegetables and Hoisin Sauce Recipe

Introduction

This Ground Beef Stir Fry is a quick and flavorful meal perfect for busy weeknights. Packed with fresh vegetables and a savory sauce, it pairs beautifully with rice or noodles for a satisfying dinner.

Ingredients

• 8 ounces lean ground beef
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• ½ cup sliced celery
• ½ cup chopped green cabbage
• 1 bell pepper, sliced
• ½ cup sliced water chestnuts, drained (optional)
• 4 cups cooked white rice or noodles
• ½ cup beef broth
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

Instructions

1. Step 1: In a small bowl, combine beef broth, hoisin sauce, soy sauce, toasted sesame oil, and cornstarch. Stir well and set aside.
2. Step 2: Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is no longer pink. Drain excess fat.
3. Step 3: Add minced garlic and grated ginger to the skillet with beef. Cook for 2 more minutes until fragrant, then transfer the mixture to a bowl to keep warm.
4. Step 4: In the same skillet, heat olive oil. Add celery and cabbage, cooking for 3-4 minutes until they start to soften.
5. Step 5: Add sliced bell pepper and cook for an additional 2-3 minutes.
6. Step 6: Return the beef mixture to the skillet along with water chestnuts if using. Pour in the sauce mixture and stir to combine.
7. Step 7: Allow the sauce to simmer and thicken, stirring occasionally, until glossy and well combined.
8. Step 8: Serve the stir fry over cooked white rice or noodles. Optionally, garnish with sesame seeds and chopped green onions.

Tips & Variations

• Substitute ground turkey or chicken for a leaner option.
• Add a pinch of red pepper flakes for a spicy kick.
• Use frozen mixed vegetables if fresh produce is not available.
• For gluten-free, replace soy sauce with tamari and use cornstarch as thickener.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. Add a splash of water or broth when reheating to keep the sauce from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this stir fry?

Yes, feel free to add or substitute vegetables like snap peas, carrots, broccoli, or mushrooms based on your preference and availability.

Is this dish suitable for meal prep?

Absolutely. This stir fry reheats well and can be prepared in advance, making it a great option for easy lunches or dinners throughout the week.

Ground Beef Stir Fry with Vegetables and Hoisin Sauce Recipe

Print Recipe

★★★★★

5 from 105 reviews

A quick and flavorful Ground Beef Stir Fry packed with fresh vegetables and a savory hoisin-soy sauce, served over fluffy white rice. This easy skillet dish combines tender ground beef with crisp celery, cabbage, bell peppers, and optional water chestnuts for a satisfying weeknight meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 8 ounces lean ground beef
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• ½ cup sliced celery
• ½ cup chopped green cabbage
• 1 bell pepper, sliced
• ½ cup sliced water chestnuts, drained (optional)

Sauce & Oil

• 1 tablespoon olive oil
• ½ cup beef broth
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

Base

• 4 cups cooked white rice or noodles

Instructions

1. Prepare the Sauce: In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, toasted sesame oil, and cornstarch until smooth. Set this mixture aside for later use.
2. Cook Beef and Aromatics: Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and no pink remains. Drain any excess fat. Add the minced garlic and grated ginger, cooking for an additional 2 minutes or until fragrant. Transfer the cooked beef mixture to a bowl and keep warm.
3. Sauté Vegetables: In the same skillet, heat the olive oil. Add the sliced celery and chopped cabbage, cooking for about 3 to 4 minutes until the vegetables begin to soften. Then add the sliced bell peppers and continue to cook for another 2 to 3 minutes until they start to tenderize.
4. Combine and Simmer: Return the cooked ground beef mixture to the skillet along with the optional water chestnuts. Pour in the prepared sauce, stirring everything together. Let the sauce simmer and thicken as you stir occasionally, coating the ingredients evenly.
5. Serve: Spoon the stir fry over cooked white rice or noodles. Garnish with sesame seeds and chopped green onions if desired for added flavor and texture.

Notes

• You can substitute cooked noodles for rice, such as lo mein or egg noodles.
• Water chestnuts add a nice crunch but are optional and can be omitted.
• For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
• Use low-sodium soy sauce to reduce sodium content.
• To make this dish gluten-free, ensure hoisin sauce and soy sauce are certified gluten-free alternatives.

Keywords: ground beef stir fry, beef stir fry with vegetables, quick beef stir fry, easy weeknight dinner, hoisin beef stir fry