Ground Beef Stir Fry (Quick, Healthy, Tasty!)
Ground Beef Stir Fry is loaded with lean ground beef, colorful fresh vegetables, and cozy ramen noodles in a savory sauce for an easy, tasty, healthy dinner that's on the table in 30 minutes!

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If you're a fan of easy, 30-minute, ground beef dinner recipes, you'll also love Ground Beef Stroganoff, Skillet Lasagna, and The BEST Homemade Sloppy Joes!
I'll be the first to admit that figuring out what to make for dinner night after night gets tedious...even for food bloggers. 😉 So today, I'm excited to bring you a brand-spankin'-new, quick and easy, delicious dinner recipe to hopefully help you break out of the rut: Ground Beef Stir Fry!
This Asian-inspired recipe boasts protein from lean ground beef. It's bursting with fresh (or frozen) veggies and aromatics. And it's enhanced with comforting ramen noodles and a flavor-packed sauce!
I'm telling you, this Ground Beef Stir Fry recipe is as tasty as it is healthy!

Ingredients
It's easy to adapt your Ground Beef Stir Fry to whatever veggies you have on hand, but here's what I like to include...

The Substance
- Lean ground beef. You could opt to substitute ground turkey instead.
- Oil. For sauteing the vegetables. I like to use extra-virgin olive oil or avocado oil as my cooking oil.
- Broccoli florets. Fresh is preferred, but frozen will work as well. You'll just need to wait to add any frozen veggies until after you’ve already sauteed the raw veggies for the first few minutes.
- Snow peas. I typically buy an 8-ounce bag of fresh snow peas, use half the bag in this recipe, and then freeze the other half to use later. Starting with frozen snow peas is fine as well.
- Shiitake mushrooms. Cleaned and sliced. Again, fresh or frozen will work.
- Carrots. I like buying a bag of pre-shredded or already-cut matchstick carrots to save time, but you may certainly shred/slice/dice whole carrots.
- Garlic. Freshly minced. Feel free to add more if, like me, you believe there's no such thing as "too much" garlic... 😉
- Ginger. Freshly minced or grated. Fresh ginger packs a huge punch of flavor, so I highly recommend including it in this recipe. In place of fresh ginger, however, you may be able to find frozen cubes of grated ginger in the freezer section at some stores, or even minced ginger from a jar. As a last resort, 1 teaspoon ground ginger may be substituted for the 1 Tablespoon fresh minced ginger. Just keep in mind that the ginger flavor in the final dish won’t be as vibrant.

The Sauce + Noodles
- Beef broth. Low-sodium. The base for the savory sauce in this Ground Beef Stir Fry. And then there are some additional flavor-packed ingredients to help flavor the sauce with Asian flair:
- Oyster sauce. I like to use a natural oyster sauce with no MSG added. Nothing truly replaces the flavor of oyster sauce, so I highly recommend investing in a bottle, which will last a good while in the fridge. The closest options for mimicking oyster sauce, however, would probably be hoisin sauce or fish sauce with a little sugar stirred in.
- Soy sauce. I always recommend using low-sodium soy sauce to give more control over the saltiness of your recipe.
- Rice vinegar. Unseasoned. Sometimes labeled “rice wine vinegar.” Again, while I recommend using actual rice vinegar in this recipe for the truest flavor, apple cider vinegar, white wine vinegar, or plain white vinegar can be substituted in a pinch.
- Sesame oil. Plain or toasted will work. A little bit goes a long way! After opening a new bottle of sesame oil, I highly recommend storing it in the refrigerator because, at room temperature, it can go rancid very quickly.
- Sriracha. For a little heat. Feel free to omit or increase the amount of Sriracha to your liking. Or crushed red pepper flakes can be subbed to add heat instead.
- Ramen noodles. I tested this Ground Beef Stir Fry using various brands of ramen, and I felt that some do turn out better than others in this recipe. My favorite was Lotus Foods Organic Millet & Brown Rice Ramen Noodles (which I actually buy at Costco). Each block is 2.5 ounces, and I use two blocks for this recipe. I also tested this recipe using Ocean’s Halo Organic Ramen. Two blocks still worked fine, but since the noodles are finer for this brand, they only equal a little over 4 ounces. Another option is to use two (3-ounce) blocks of regular instant Ramen (such as Maruchen brand)…just throw away the seasoning packets.

As for optional garnishes to this dish, feel free to go wild!
Green onions, sesame seeds (plain or toasted), chopped nuts (such as cashews or peanuts), crushed red pepper flakes, or an extra drizzle of Sriracha would all be delicious on top.

How to Make Ground Beef Stir Fry
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
In just a few simple steps, your tasty Ground Beef Stir Fry dinner can be on the table!
- Start out by bringing a large pot of water to a boil over high heat. Add the ramen noodles and cook according to the package directions. Once the ramen is tender, drain it, rinse with cold water, and set aside.


- Set a large skillet over medium-high heat. Add the ground beef and cook until it's well-browned, breaking apart and stirring as the meat cooks.
- After the beef is cooked, drain the grease. Remove the beef to a plate and cover to keep warm.


- While the beef is cooking, combine the beef broth, oyster sauce, soy sauce, rice vinegar, sesame oil, and Sriracha in a bowl or large measuring cup; set aside.


- Set the empty ground beef skillet back over medium heat and add cooking oil. Add the broccoli florets, snow peas, mushrooms, and carrots. Sauté, while stirring occasionally, until tender...about 5 to 7 minutes. (If you're swapping in any frozen veggies, just add them after the first few minutes of sautéing to give the raw veggies a head start.)


- Add the ginger and garlic to the skillet and continually stir for another minute.

- Pour the beef broth mixture into the pan. Bring it to a simmer and scrape the bottom of the pan to deglaze.

- Add the cooked beef and the cooked ramen noodles to the skillet and stir for a minute or two until heated through.


- Garnish as desired and serve immediately.

I mean, how beautiful and appetizing does this Ground Beef Stir Fry look?!
Yum.

Substituting Cubed Steak or Chicken for Ground Beef
In case you ever want to make this Ground Beef Stir Fry recipe with diced steak or chicken instead of ground beef, it's easy to modify!
Start with 1 pound flank steak (trimmed, thinly-sliced against the grain, and cut into bite-sized pieces) OR 1 pound chicken breast or thighs (trimmed and cut into bite-sized pieces).
In place of the ground beef step, add 1 tablespoon oil to the skillet (set over medium heat for chicken or medium-high heat for beef). Cook beef until it's seared on all sides (2 to 3 minutes total). OR cook chicken until it's golden-brown and cooked through (4 to 6 minutes total).
Remove to a plate, cover to keep warm, and proceed with the recipe.

If you've been hanging around Five Heart Home for any time at all, you probably already know that I'm a BIG fan of easy dinners that start with a humble pound of ground beef.
So I'm thrilled to add this fantastic Ground Beef Stir Fry to the repertoire!
It's bursting with flavor and loaded with a variety of textures for a satisfying meal that's also surprisingly simple to throw together.
I hope y'all love it as much as we do!

More Easy Asian-Inspired Dinners
- Instant Pot Egg Roll in a Bowl
- Ground Beef + Broccoli
- One-Pan Asian Ground Beef + Rice
- Instant Pot Teriyaki Chicken
- Slow Cooker Thai Peanut Chicken

Ground Beef Stir Fry (Quick, Healthy, Tasty!)
Video
Ingredients
- 5 to 6 ounces ramen noodles, approximately 2 blocks, depending on size
- 1 pound lean ground beef
- 1 cup low-sodium beef broth
- ¼ cup oyster sauce
- 1 Tablespoon low-sodium soy sauce
- 1 Tablespoon unseasoned rice vinegar
- 1 teaspoon sesame oil, toasted or untoasted
- 1 teaspoon Sriracha
- 2 Tablespoons cooking oil
- 2 cups fresh broccoli florets
- 4 ounces snow peas
- 1 ½ cups sliced shiitake mushrooms
- 1 cup shredded OR matchstick carrots
- 3 cloves garlic, minced
- 1 Tablespoon freshly minced/grated ginger
- OPTIONAL GARNISHES: green onions, sesame seeds (plain or toasted), chopped nuts (such as cashews or peanuts), crushed red pepper flakes or drizzle of Sriracha
Instructions
- Bring a large pot of water to a boil over high heat. Add the ramen noodles and cook per package directions. Once the ramen is tender, drain, rinse with cold water, and set aside.
- Set a large skillet, sauté pan, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks.
- While the beef is cooking, combine the beef broth, oyster sauce, soy sauce, rice vinegar, sesame oil, and Sriracha in a bowl or large measuring cup; set aside.
- After the beef is cooked, drain the grease. Remove the beef to a plate and cover to keep warm.
- Set pan back over medium heat and add cooking oil. Add broccoli, snow peas, mushrooms, and carrots; sauté while stirring occasionally until tender, about 5 to 7 minutes.
- Add ginger and garlic to the pan and continually stir for another minute.
- Pour the beef broth mixture into the pan, bringing to a simmer and scraping the bottom of the pan to deglaze.
- Add the cooked beef and the cooked ramen noodles to the pan and stir for a minute or two until heated through. Garnish as desired and serve immediately.
Equipment Needed
Notes
- I prefer Lotus Foods Organic Millet & Brown Rice Ramen Noodles (I have found from Amazon or Costco). Each block is 2.5 ounces, and I use two blocks for this recipe. I also tested this recipe using Ocean’s Halo Organic Ramen. Two blocks still worked fine, but since the noodles are finer for this brand, they only equal a little over 4 ounces. Another option is to use two(3-ounce) blocks of regular instant Ramen (such as Maruchen brand)…just throw away the seasoning packets.
- Rice vinegar is sometimes labeled “rice wine vinegar.”
- After opening a new bottle of sesame oil, I recommend keeping it refrigerated because, at room temperature, it can go rancid very quickly.
- You can omit the Sriracha, if you wish, or increase it to taste. Alternatively, you may use crushed red pepper flakes to add heat in place of Sriracha.
- I use extra-virgin olive oil or avocado oil as my cooking oil for sauteing the vegetables.
- Frozen broccoli florets and/or frozen shitake mushrooms may be substituted for fresh. Just add them after you’ve already sauteed the other raw veggies for the first few minutes.
- I typically buy an 8-ounce bag of fresh snow peas, use half the bag in this recipe, and then freeze the other half to use later.
- In place of fresh ginger, you may be able to find frozen cubes of grated ginger in the freezer section at some stores, or minced ginger from a jar. As a last resort, 1 teaspoon ground ginger may be substituted for the 1 Tablespoon fresh, but understand that the ginger flavor in the final dish won’t be as vibrant.