If you’re on the hunt for a quick, satisfying dinner that packs a punch of flavor and veggies, you’re going to adore this Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe. It’s one of those meals I keep coming back to, especially when I want something hearty but not fussy. The sauce melds perfectly with tender broccoli, crisp bell peppers, and savory ground beef — and trust me, it’s fan-freaking-tastic. Stick with me, and I’ll walk you through every step so your stir fry turns out restaurant-quality from your own kitchen.
Why You’ll Love This Recipe
- Fast and Easy: You can whip it up in under 30 minutes, perfect for weeknight dinners when time is short.
- Balanced Flavors: The savory, slightly sweet sauce complements the fresh veggies and ground beef beautifully.
- Family Favorite: My family goes crazy for this dish — even the picky eaters ask for seconds!
- Nutritious and Filling: Loaded with protein and fiber-rich vegetables, it’s a wholesome one-pan meal.
Ingredients You’ll Need
This Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe calls for simple, fresh ingredients that truly shine when combined. Feel free to get the freshest broccoli and bell peppers you can find — their colors and crunch really make a difference. Also, go for extra lean ground beef to keep things juicy but not greasy.
- Ground beef: Extra lean is best here to avoid excess grease, keeping your stir fry light and flavorful.
- Broccoli florets: Fresh is ideal; I love to buy the pre-cut florets for convenience.
- Bell peppers: Use a variety of colors like red and yellow for a beautiful and sweet contrast.
- Onion: A sweet white onion adds a subtle flavor and cooks quickly.
- Garlic: Minced fresh garlic gives that punchy aroma and richness.
- Ginger: Fresh ginger adds warmth and a little zing to the sauce.
- Beef broth (low sodium): Adds depth without overwhelming saltiness.
- Soy sauce or Bragg liquid aminos: Brings umami and saltiness; watch your salt level accordingly.
- Cornstarch: This thickens the sauce into a glossy, sticky coating perfect for stir fry.
- Brown sugar or maple syrup: Just a touch balances savory and gives a hint of sweetness.
- Toasted sesame oil: A little goes a long way for that signature nutty flavor.
- Green onion: Finely chopped for a fresh, bright garnish.
- Sesame seeds: Toasted for a subtle crunch and nutty note.
- Oil for frying: Use an oil with a high smoke point like vegetable or canola.
Variations
One of the best things about this Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe is how flexible it is. I love tweaking it depending on what’s in my fridge or dietary needs. Don’t be afraid to make it your own!
- Swap the beef: I sometimes swap ground turkey or chicken for a lighter alternative, and it still tastes amazing.
- Spice it up: When I’m craving some heat, I add a pinch of red pepper flakes or a splash of sriracha in the sauce.
- Veggie boost: Feel free to toss in snap peas, mushrooms, or shredded carrots to amp up the veggie quotient.
- Make it gluten-free: Using tamari or gluten-free soy sauce keeps it safe for gluten sensitivities without sacrificing flavor.
How to Make Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe
Step 1: Whisk Together the Stir Fry Sauce
Start by combining all the sauce ingredients—beef broth, soy sauce, cornstarch, brown sugar, toasted sesame oil, garlic, and ginger—in a medium bowl. Whisk these together really well until smooth. This mix is where all the magic happens, so make sure the cornstarch is fully dissolved to avoid clumps. I like to set it aside while I prep the rest of the ingredients.
Step 2: Cook the Ground Beef
Heat 1/4 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the ground beef and cook it for 6-7 minutes, breaking it up with your spatula as it browns. Once it’s cooked through and no pink remains, scoop it out into a bowl and set aside. A key tip here: don’t overcrowd the pan, or your beef will steam instead of brown. Browning adds flavor!
Step 3: Stir Fry the Veggies
Crank the heat to high and add the remaining oil. Toss in the sliced onions, chopped bell peppers, and broccoli florets. Stir them gently just a few times over 3-4 minutes to keep the veggies crisp-tender. I’ve learned not to over-stir here — letting the broccoli char slightly adds a delightful texture and flavor that brings the dish to life.
Step 4: Combine and Thicken the Sauce
Return the cooked ground beef to the skillet. Give your stir fry sauce a quick whisk again because the cornstarch settles fast. Pour it over the skillet contents and stir to combine. Let the sauce come to a gentle boil, then cook for a few minutes until it thickens and coats everything in a glossy shine. Keep stirring occasionally to prevent sticking.
Step 5: Garnish and Serve
Turn off the heat and sprinkle chopped green onions and sesame seeds over the top. This final touch adds a burst of freshness and a little crunch that I just can’t get enough of. Serve immediately over steamed rice, noodles, or even cauliflower rice for a low-carb option.
Pro Tips for Making Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe
- Avoid soggy veggies: Don’t overcrowd your pan and give your veggies space to sear for that perfect crunch.
- Cornstarch tricks: Always whisk the sauce just before adding it to prevent lumps and ensure even thickening.
- Ground beef selection: Extra lean makes cleanup easier and the stir fry less greasy, but you can use regular if you prefer richer flavor.
- Timing is key: Add the beef back to the pan just before the sauce to keep it from overcooking and drying out.
How to Serve Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe
Garnishes
I’m a sucker for fresh green onions and toasted sesame seeds here — they brighten the dish and add subtle crunch. Sometimes I add a drizzle of sriracha or a sprinkle of crushed red pepper for heat. If I’m feeling ambitious, a few torn fresh cilantro leaves make a lovely fresh note, too.
Side Dishes
My go-to is simply steamed jasmine or brown rice. Sometimes I serve it over soft noodles or rice noodles for a change. For a lighter meal, cauliflower rice is a great low-carb alternative that pairs nicely with the rich sauce.
Creative Ways to Present
For special occasions or packed lunches, I like to serve this stir fry in lettuce cups for a fun handheld twist. It’s also great in meal prep bowls layered with rice, sliced avocado, and a wedge of lime. Trust me, it looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge and usually have it fresh for up to 2 days. Make sure to cool it completely before refrigerating to keep the veggies crisp and the beef tender.
Freezing
This recipe freezes well! I portion it into freezer-safe containers and freeze for up to 3 months. When you want to enjoy it, just thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat over medium heat in a skillet with a splash of water or broth to loosen the sauce. Stir often to ensure everything warms evenly without drying out. This method keeps the veggies bright and the beef juicy.
FAQs
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Can I use other vegetables in this Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe?
Absolutely! This recipe is super adaptable. Vegetables like snap peas, carrots, mushrooms, or zucchini work beautifully. Just adjust cooking times slightly depending on the veggies’ firmness to keep them crisp-tender.
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What’s the best way to prevent the ground beef from getting greasy?
Choosing extra lean ground beef is key. Also, don’t overcrowd the pan when cooking to let the beef brown instead of steam. If you notice excess fat, you can carefully drain it after cooking for a leaner dish.
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Can I prepare the sauce ahead of time?
Yes, you can mix the sauce ingredients in advance, but I recommend whisking it again before adding to the pan since the cornstarch settles quickly. This helps avoid lumps and ensures a smooth thickening process.
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Is this Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe gluten-free?
The recipe can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Just double-check your broth and other packaged ingredients to keep it safe.
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What can I serve it with for a complete meal?
Rice is classic and comforting, but noodles or cauliflower rice are great too. Pair with a simple cucumber salad or steamed dumplings to round out the meal.
Final Thoughts
Honestly, this Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe is a go-to in my kitchen because it’s flavorful, quick, and so satisfying. Every time I make it, I’m reminded that you don’t need complicated ingredients or hours in the kitchen for a delicious, wholesome meal. Give it a try, tweak it to your liking, and I guarantee you’ll have a new favorite on your weeknight dinner roster. I can’t wait to hear what you think!
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Ground Beef Stir Fry with Broccoli and Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Ground Beef Stir Fry is a quick and flavorful Asian-inspired dish featuring tender ground beef cooked with vibrant vegetables and a savory, slightly sweet sauce. Perfect for a healthy weeknight dinner, it combines lean beef, fresh broccoli, bell peppers, and onions, all coated in a rich stir fry sauce made from beef broth, soy sauce, garlic, ginger, and toasted sesame oil. Serve it hot over rice or noodles for a satisfying meal that comes together in under 30 minutes.
Ingredients
Stir Fry Sauce
- 1 1/2 cups low sodium beef broth
- 1/4 cup soy sauce (Bragg liquid aminos used)
- 3 tablespoons cornstarch
- 2 tablespoons brown sugar, maple syrup, or honey
- 1 tablespoon toasted sesame oil
- 5 large garlic cloves, minced
- 1 tablespoon ginger, minced
Stir Fry
- 1 pound extra lean ground beef
- 1 large white onion, thinly sliced
- 2 large sweet bell peppers, coarsely chopped
- 4 cups broccoli florets
- 1 tablespoon oil (for frying)
- 2 tablespoons green onion, finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the stir fry sauce: In a medium bowl, whisk together the low sodium beef broth, soy sauce, cornstarch, brown sugar (or substitute sweetener), toasted sesame oil, minced garlic, and minced ginger until smooth. Set aside.
- Cook the ground beef: Preheat a large ceramic non-stick skillet or wok over medium-high heat and add 1/4 tablespoon of oil. Add the ground beef and cook for 6-7 minutes, stirring and breaking it into small pieces until it is fully cooked through. Transfer the cooked beef to a medium bowl and set aside.
- Cook the vegetables: Return the skillet to high heat and add the remaining oil. Add the thinly sliced onion, chopped bell peppers, and broccoli florets. Cook for 3-4 minutes, stirring just a few times, until the vegetables are tender but still crisp (al dente).
- Combine and thicken sauce: Add the previously cooked ground beef back to the skillet with the vegetables. Whisk the stir fry sauce once more to re-blend the cornstarch as it settles quickly, then pour it into the skillet. Stir continuously and bring to a boil, then cook for a few minutes until the sauce thickens, stirring often to coat everything evenly.
- Finish and garnish: Turn off the heat. Garnish the stir fry with finely chopped green onions and sprinkle with sesame seeds. Serve hot over your choice of rice or noodles for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat by simmering the stir fry on the stove with a splash of water or broth, stirring occasionally until heated through.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
