Spicy Ground Beef Stir-Fry Bowl
A quick and delicious stir-fry bowl featuring ground beef, sautéed vegetables, and steamy white rice, perfect for busy weeknights.
Ingredients
For the Beef
- 1/2 pound ground beef (80/20) For flavor; leaner if preferred
- 2 cloves garlic, minced For the beef
- 2 tablespoons soy sauce For the beef
- 1/2 teaspoon chili flakes Adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
For the Vegetables
- 1 cup broccoli florets
- 1/2 red bell pepper sliced into strips
- 1/2 zucchini sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced For the vegetables
- 1 tablespoon olive oil
- 1 teaspoon soy sauce For the vegetables
For Serving
- 1 cup steamed white rice Or more to serve
Instructions
Preparation
- Wash and chop all vegetables. Mince both portions of garlic and measure sauces and seasonings.
Cooking the Beef
- Heat a skillet over medium-high. Add sesame oil and the minced garlic for the beef. Sauté about 30 seconds until fragrant.
- Add ground beef and cook, breaking it into small pieces, until no longer pink.
- Stir in 2 tablespoons soy sauce, chili flakes, and brown sugar. Simmer 3–4 minutes until the sauce thickens slightly, then remove from heat.
Stir-Frying the Vegetables
- In a second pan, heat olive oil over medium-high and sauté the second portion of minced garlic for 30 seconds.
- Toss in mushrooms and cook about 2 minutes to release moisture.
- Add broccoli, zucchini, and red bell pepper. Stir-fry 4–5 minutes until vegetables are tender-crisp.
- Stir in 1 teaspoon soy sauce, toss to coat, and remove from heat.
Plating
- Spoon hot steamed rice into bowls. Arrange beef and vegetables side by side or layered. Drizzle any leftover beef sauce over the rice for extra flavor.
Notes
Garnish with sesame seeds, chopped scallions, or a squeeze of lime. This dish can be stored in an airtight container in the refrigerator for 3-4 days.