Description
This Ground Beef Stir Fry is a quick and flavorful dish featuring tender ground beef cooked with fresh vegetables and coated in a savory, slightly sweet sauce. Perfect for weeknights, it pairs well with rice or can be served in lettuce cups for a low-carb option.
Ingredients
Units
Scale
For the Ground Beef Stir Fry:
- 1 pound 80-20 ground beef
- 2 medium zucchini, sliced
- 8 ounces brown mushrooms or baby Bella, sliced
- 1 carrot, julienned
- Chives or green onions, optional for garnish
For the Sauce:
- 3 Tbsp low-sodium soy sauce or GF Tamari
- 3 Tbsp BBQ sauce (original, sweet, or smoky)
- 2 Tbsp real maple syrup
- 2 garlic cloves, grated or minced
- 1 tsp fresh grated ginger or 1/4 tsp ground ginger
- 1 Tbsp sesame oil
Instructions
- Mix the Sauce: In a small bowl or measuring cup, combine soy sauce, BBQ sauce, maple syrup, garlic, ginger, and sesame oil. Set aside.
- Brown the Beef: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil, then add the ground beef. Sauté, breaking it apart with a spatula, for about 5 minutes until fully cooked and lightly browned to develop flavor. Transfer the beef to a separate bowl, leaving any rendered oil in the pan.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Add zucchini, mushrooms, and julienned carrots. Cook and stir frequently for 2-3 minutes until the zucchini is half-cooked and slightly crunchy, avoiding overcooking to keep them crisp.
- Add Beef and Sauce: Return the cooked beef to the skillet. Pour in the prepared sauce and stir to combine. Cook for an additional 2 minutes, stirring occasionally, until fragrant and heated through. The vegetables should remain crisp-tender.
- Finish and Serve: Season with salt and pepper to taste. Remove from heat. Serve hot over cooked rice or in lettuce cups. Garnish with chopped chives or green onions if desired.
Notes
- Storage Tips: Allow the stir fry to cool before storing in an airtight container. Keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge.
- Reheat in a hot skillet or microwave until warmed through, about 1-2 minutes.
- You can customize the vegetables based on what you have on hand, such as bell peppers or snap peas.
- This dish is versatile—you can serve it over cauliflower rice for a lower-carb version.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
