This Ground Beef Stir Fry is an easy, nutritious, and flavorful meal that comes together in about 30 minutes. Packed with protein and vegetables, it balances savory and slightly sweet flavors and is finished with a soft, jammy egg for richness. It’s ideal for meal prep, family dinners, or a quick weekday lunch.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make a Ground Beef Stir Fry
- Recipe Tips
- Other Easy Ground Beef Ideas
- Ground Beef Stir Fry Recipe
Why You’ll Love This Recipe
This recipe is comforting, hearty, and versatile. It was inspired by a generous dish a friend brought after the arrival of a new baby—simple, nourishing, and perfect for busy days. The stir fry is satisfying without feeling heavy, and it stores well for several days, making it excellent for meal prep.
- Budget-friendly and family-approved: uses basic pantry ingredients and ground beef.
- Quick to prepare: can be a true 30-minute meal if you skip roasting sweet potatoes.
- Customizable: swap quinoa for brown rice or cauliflower rice, and change vegetables based on what you have.
- Balanced nutrition: protein from beef and eggs, fiber and vitamins from broccoli, carrots, and optional sweet potatoes.
- Diet-friendly options: naturally dairy-free and can be adapted to gluten-free and paleo-style preferences by using suitable ingredients.
Ingredients
Ground beef – 80/20 or 85/15 will give good flavor and juiciness; leaner beef also works if you prefer.
Quinoa (or rice) – cooked as the grain base; tri-color quinoa or brown rice are tasty options.
Vegetables – broccoli florets and shredded carrots are the core vegetables here; roasted sweet potatoes are optional but add color and sweetness.
Coconut aminos – a slightly sweet, soy-free substitute for soy sauce; use regular tamari or low-sodium soy sauce if preferred.
Toasted sesame oil and garlic – provide aroma and depth.
Egg (optional) – a soft-boiled jammy egg adds richness; skip if you need an egg-free version.
How to Make a Ground Beef Stir Fry
- Cook the quinoa or rice first, since it takes the longest. Typically use a 1:2 ratio of quinoa to liquid. Simmer covered until the grain is tender and fluffy.
- If using sweet potatoes, roast them at 425°F (220°C) for about 35–40 minutes, turning once, until browned and crisp at the edges.
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Drain excess fat if desired.
- Add toasted sesame oil, minced garlic, and coconut aminos to the beef and bring to a gentle simmer.
- Stir in broccoli and carrots and cook until vegetables are tender-crisp, about 5–7 minutes, seasoning with salt and pepper to taste.
- For jammy eggs: bring a small pot of water to a boil, lower eggs in gently, and boil for 6½ minutes. Immediately transfer to an ice bath, then peel carefully.
- To serve, spoon quinoa into bowls, top with the ground beef and vegetables, add roasted sweet potatoes if using, and halve the egg to place on top. Garnish with sliced green onions and sesame seeds if desired.
Recipe Tips
- Break broccoli into small, uniform pieces so it cooks evenly and quickly. Pre-cut florets save prep time.
- Matchstick or shredded carrots blend seamlessly with the other textures; a vegetable peeler or mandoline works well if you don’t buy pre-cut carrots.
- Substitute quinoa with brown rice or cauliflower rice for different textures or lower carbs.
- Store leftovers in the refrigerator for 3–4 days. For those following stricter diets, reduce storage to 2–3 days as needed. The dish also freezes well for meal prep.
Other Easy Ground Beef Ideas
If you enjoy this stir fry, try other simple ground beef dishes like protein bowls, nachos, sloppy joe-style sandwiches, or a quick lasagna skillet. Ground beef is incredibly adaptable—season and pair it with different grains, vegetables, and sauces to keep weeknight meals interesting.
Ground Beef Stir Fry
Ingredients
Quinoa
- 2 cups quinoa
- 2 cups vegetable broth
- 2 cups water
Ground Beef Stir Fry
- 1 tablespoon toasted sesame oil
- 2 pounds ground beef
- 3/4 cup coconut aminos (or tamari/soy sauce)
- 3–4 garlic cloves, minced
- 10 oz broccoli florets, torn into smaller pieces
- 1 cup shredded carrots
- 4 green onions, sliced
- Kosher salt and pepper, to taste
Optional Roasted Sweet Potato
- 2 sweet potatoes, peeled and cut into 1/2-inch cubes
Instructions
- If roasting sweet potatoes, preheat oven to 425°F and roast for about 35–40 minutes, flipping halfway through, until browned.
- Prepare the quinoa: combine quinoa, broth, and water in a pot, bring to a boil, cover and simmer for 15–20 minutes until liquid is absorbed. Season with salt and pepper.
- In a large skillet, brown the ground beef over medium heat until cooked through, about 5 minutes. Drain if necessary.
- Add sesame oil, garlic, and coconut aminos to the beef and simmer briefly. Stir in broccoli and carrots and cook 5–7 minutes until tender-crisp. Season to taste.
- To make jammy eggs, boil eggs for 6½ minutes, transfer to an ice bath, then peel carefully.
- Serve quinoa in bowls, top with ground beef and vegetables, add roasted sweet potatoes if using, and halve the egg on top. Garnish with sliced green onions and sesame seeds if desired.
Notes
- This recipe yields six generous portions—suitable for a hearty lunch or dinner.
- Choose ground beef fat content to your preference; 80/20 gives more flavor, leaner options reduce fat.
- If short on time, omit sweet potatoes to keep this a 30-minute meal.
- If the coconut aminos taste too sweet, balance with a pinch of salt or a splash of vinegar.
Nutrition (approx. per serving)
Calories: 678 kcal, Carbohydrates: 50 g, Protein: 36 g, Fat: 36 g, Saturated Fat: 12 g, Sodium: 818 mg, Fiber: 6 g. Nutrition is an estimate and should be used as a guideline.
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