Teriyaki Ground Beef Stir‑Fry

Why You’ll Love Teriyaki Ground Beef Stir‑Fry Recipe

• It’s quick to prepare — from start to finish in about 25‑35 minutes.

• You get a balanced meal with protein, veggies, and savory‑sweet sauce.

• It’s flexible: swap in different proteins or vegetables to suit your taste or what you have at hand.

• It works well for meal prep — flavors develop further over time, and reheating is easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1. Ground beef

2. Vegetable oil

3. Onion, diced

4. Garlic, minced

5. Bell peppers, sliced (any color)

6. Broccoli florets

7. Soy sauce

8. Brown sugar

9. Rice vinegar

10. Cornstarch

11. Water

12. Sesame oil

13. Green onions, sliced (for garnish)

14. Cooked rice or noodles (for serving)

Directions

1. Prepare all ingredients: wash, dry, and cut vegetables; dice onion; mince garlic.

2. Heat vegetable oil in a large skillet or wok over medium‑high heat. Add diced onion and sauté until it becomes translucent (2–3 minutes).

3. Add garlic and ground beef. Break it apart with a spatula and cook until browned and no longer pink (about 5–7 minutes). Drain any excess fat if needed.

4. Stir in the bell peppers and broccoli florets. Cook 3–4 minutes until vegetables are tender‑crisp.

5. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth. Pour this over the beef and vegetables in the skillet. Stir to combine.

6. Cook 2–3 more minutes, allowing the sauce to thicken and coat everything.

7. Drizzle sesame oil over the stir ‑ fry, stir gently.

8. Serve over cooked rice or noodles and garnish with sliced green onions.

Servings and timing

• Servings: 4

• Prep time: 10–15 minutes

• Cooking time: 15–20 minutes

• Total time: ~25–35 minutes

Variations

• Alternative proteins: Try ground chicken, turkey, crumbled tofu, tempeh, or shrimp instead of beef.

• Different vegetables: Add or substitute carrots, snap peas, zucchini, mushrooms, baby corn, spinach, or bok choy.

• Spice it up: Add red pepper flakes, sriracha, or a splash of chili garlic sauce.

• Lower sodium: Use low‑sodium soy sauce (or tamari) and reduce added salt.

• Gluten‑free: Use gluten‑free soy sauce or tamari and ensure other ingredients (like vinegar, cornstarch) are certified gluten-free.

Storage/Reheating

• Storage: Let the stir‑fry cool completely, then transfer to airtight containers. Refrigerate for up to 3–4 days.

• Freezing: You can freeze in freezer‑safe containers for 2–3 months.

• Reheating: Reheat in a skillet over medium heat, adding a splash of water or extra sauce to loosen it. You can also microwave covered, stirring halfway through for even heating.

FAQs

What can I use instead of ground beef?

Ground chicken, turkey, crumbled tofu, tempeh, or shrimp work well. Adjust cooking times for leaner proteins or delicate proteins.

Can I make this dish gluten‑free?

Yes — swap in gluten‑free soy sauce or tamari. Ensure rice vinegar and cornstarch are gluten‑free certified.

How do I prevent the sauce from being too thick or too thin?

If too thick, add a bit of water or broth. If too thin, let it simmer a minute longer or mix a little extra cornstarch and water, then stir in.

Can I prep ahead?

Yes. Cook the beef and vegetables separately and store. When ready to eat, combine and reheat with sauce.

What vegetables work best?

Bell peppers, broccoli, carrots, snap peas, zucchini, mushrooms, and leafy greens like spinach or bok choy are all great options.

Will the vegetables become soggy if reheated?

To reduce sogginess, undercook the vegetables slightly in the initial cooking so they retain some firmness during reheating.

How can I adjust the sweetness or saltiness?

Taste as you go. Add more brown sugar or a dash of honey for sweetness, or extra soy sauce for saltiness (or a little more vinegar for tang).

Can I make this in a slow cooker or Instant Pot?

You could adapt it, but you’ll lose the crisp texture of the vegetables. If using a slow cooker, add vegetables near the end; with Instant Pot, use the sauté function but avoid overcooking veggies.

Is this recipe suitable for meal prep lunches?

Yes — it reheats well and stays flavorful for several days in the fridge.

What can I serve on the side?

Rice (white, brown, jasmine), noodles (lo mein, rice noodles), steamed veggies, or even lettuce wraps.

Conclusion

This Teriyaki Ground Beef Stir‑Fry is a flavorful, flexible, and efficient dish that fits seamlessly into your weeknight cooking. With simple ingredients and easy steps, it delivers a satisfying combination of protein and vegetables in a sweet‑savory sauce. Customize it to your preferences, prep ahead if needed, and enjoy a delicious, balanced meal any night.

Teriyaki Ground Beef Stir‑Fry

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This Teriyaki Ground Beef Stir Fry is a quick and easy weeknight dinner packed with vegetables, savory-sweet teriyaki sauce, and lean ground beef. Perfect for a healthy, satisfying meal in under 30 minutes.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian
• Diet: Low Fat

Ingredients

• 1 lb lean ground beef
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/4 cup water
• 1 tsp sesame oil
• 1 tsp ground ginger
• Sesame seeds for garnish (optional)
• Cooked rice for serving

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Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, water, cornstarch, sesame oil, and ground ginger to make the teriyaki sauce. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add ground beef and cook until browned and fully cooked. Drain excess fat if necessary.
4. Add garlic and cook for 1 minute until fragrant.
5. Add the diced bell peppers, broccoli florets, and shredded carrots. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
6. Pour the prepared teriyaki sauce over the beef and vegetables. Stir well to combine and cook for 2–3 more minutes until the sauce thickens.
7. Add chopped green onions and toss everything together.
8. Serve hot over cooked rice and garnish with sesame seeds if desired.

Notes

• You can substitute ground beef with ground turkey or chicken for a leaner version.
• Adjust the sweetness by modifying the amount of honey.
• Add other vegetables like snap peas, mushrooms, or zucchini as desired.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 8g
• Sodium: 540mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 65mg