Ground Beef Stir Fry (Quick, Healthy, Tasty!)

Ground Beef Stir Fry, aerial view in skillet with chopsticks on table.

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!

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings to 6 servings

Calories 312kcal

Author Samantha Skaggs

Equipment

Large Dutch Oven

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.

Video

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.

Nutrition