Teriyaki Ground Beef Stir-Fry

This quick and flavorful teriyaki ground beef stir-fry has become my weeknight dinner hero when I need something delicious on the table with minimal effort. The combination of savory beef with colorful vegetables and that irresistible sweet-savory teriyaki sauce creates a meal that satisfies both adults and kids alike.

I created this recipe after a particularly hectic Monday when my family was craving Asian takeout but our budget was tight. Now it appears on our meal plan at least twice a month and everyone cleans their plates.

Ingredients

• Lean ground beef provides the hearty protein base without excessive fat
• Olive oil for sautéing everything to perfection
• Red and yellow bell peppers add vibrant color and sweet crunch
• Broccoli florets pack in nutrients and absorb the delicious sauce
• Shredded carrots bring natural sweetness and extra nutrition
• Green onions offer a mild oniony flavor that complements the dish
• Garlic and ginger form the aromatic foundation essential for authentic flavor
• Low sodium soy sauce delivers that umami punch without excess salt
• Honey balances the savory elements with natural sweetness
• Rice vinegar adds the perfect tangy note to round out the sauce
• Cornstarch slurry helps achieve that restaurant quality thick sauce texture
• Sesame oil provides that distinctive nutty finish that makes teriyaki special
• Sesame seeds add pleasant texture and visual appeal
• Rice or noodles give you options for serving depending on your preference

Step-by-Step Instructions

Brown the Beef

Heat your large skillet over medium heat and add the olive oil. Once hot, add the ground beef and break it apart with a wooden spoon. Cook thoroughly until no pink remains, about 7 minutes. If you notice excess fat, drain it now for a cleaner final dish.

Add Aromatics

Add the minced garlic and grated ginger to the cooked beef. Stir continuously for exactly one minute, being careful not to burn the garlic. You want to release the fragrant oils without developing bitterness.

Cook the Vegetables

Add the sliced bell peppers, broccoli florets, and shredded carrots to the skillet. Stir everything together and cook for 5 to 6 minutes. The perfect vegetables should be tender but still have a slight crunch. Overcooking will make them mushy.

Create the Sauce

In a separate bowl, combine the soy sauce, honey, rice vinegar, and sesame oil. Whisk until the honey is fully incorporated. This balanced sauce provides the perfect combination of salty, sweet, and tangy flavors.

Combine and Thicken

Pour your sauce mixture over the beef and vegetables, stirring to coat everything evenly. If you prefer a thicker, glossier sauce, mix your cornstarch with water until smooth, then stir it into the skillet. Let everything simmer for 2 to 3 minutes until the sauce clings beautifully to all ingredients.

Finish and Serve

Sprinkle the green onions and sesame seeds over the stir fry right before serving. The heat will slightly wilt the onions while maintaining their fresh flavor. Serve immediately over hot rice or noodles for the best experience.

Bookmark

The ginger in this recipe is my secret weapon. I keep a knob in the freezer and grate it frozen directly into dishes. It adds that zingy brightness that elevates the entire meal from ordinary to special. My daughter who normally pushes vegetables around her plate always cleans her bowl when this stir fry appears.

Make Ahead and Storage

This teriyaki beef stir fry actually tastes even better the next day as the flavors meld together overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon of water to refresh the sauce if it seems too thick. For longer storage, portion cooled stir fry into freezer containers, leaving out the fresh green onions, and freeze for up to 2 months.

Customization Options

The beauty of this recipe lies in its flexibility. Try ground turkey or chicken instead of beef for a lighter option. Vegetarians can substitute crumbled tofu or tempeh. The vegetable selection can be adapted based on what looks fresh at the market or what needs using up in your refrigerator. Snow peas, mushrooms, zucchini, or bok choy all work beautifully. For a spicier version, add red pepper flakes or a drizzle of sriracha to the sauce.

Serving Suggestions

While this stir fry is traditionally served over steamed white rice, there are many delicious alternatives. Try it over brown rice for added nutrition, or cauliflower rice for a lower carb option. Noodles like udon, soba, or even regular spaghetti make excellent bases too. For a complete Asian inspired meal, serve with a side of miso soup and simple cucumber salad dressed with rice vinegar. Leftover stir fry also makes an incredible filling for lettuce wraps for lunch the next day.

Recipe FAQs

→ Can I substitute ground beef with another protein?

Yes, you can easily substitute ground beef with ground turkey, chicken, or pork. For a vegetarian version, try crumbled firm tofu or tempeh. Each will absorb the teriyaki flavors beautifully while providing different texture and taste profiles.

→ How can I make this dish spicier?

To add heat, incorporate 1-2 teaspoons of sriracha, a sliced fresh jalapeño, or 1/2 teaspoon of crushed red pepper flakes when adding the garlic and ginger. You could also finish the dish with a drizzle of chili oil or sprinkle of gochugaru (Korean chili flakes).

→ Can I prepare any components ahead of time?

Yes! You can slice all vegetables up to 2 days in advance and store them in airtight containers in the refrigerator. The teriyaki sauce can also be mixed ahead and refrigerated for up to a week. The ground beef can be browned a day ahead, making final assembly extremely quick.

→ What vegetables work well as substitutions in this stir-fry?

This stir-fry is very adaptable. Good substitutions include snow peas, snap peas, sliced mushrooms, zucchini, bok choy, cabbage, or water chestnuts. Aim for about 3-4 cups total of vegetables with varied colors and textures.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen the sauce. For microwave reheating, cover loosely and heat in 30-second intervals, stirring between each.

→ Is this dish gluten-free?

This dish isn't naturally gluten-free due to the soy sauce, which contains wheat. To make it gluten-free, substitute regular soy sauce with tamari or certified gluten-free soy sauce, and ensure your cornstarch is certified gluten-free (most brands are).