This easy ground beef stir fry is a delicious and hearty Asian-inspired dish perfect for any day of the week, even busy weeknights. Ground beef, zucchini, bell peppers, and coleslaw mix are combined with a sweet and tangy sauce to create a flavorful meal that's ready in just 30 minutes and always satisfying.
I love the Asian flavors of stir fry. The combination of sweet and tangy flavors in dishes like this teriyaki shrimp stir fry is always a delicious meal, and it's such a quick and easy type of dish to make! Ground beef recipes fit that same bill for me.
The best part about these recipes is that they're so easy to make gluten-free. They're basically meat and veggies in sauce, so as long as I'm careful about choosing sauce ingredients that are specifically labeled gluten-free, I can easily make delicious Asian-inspired gluten-free main dishes.
The ease of stir-fry dishes fits perfectly into my life, as well. A full-time food blog is no joke! Then, I have an entire life outside of that, so there's a lot going on in my life. I know most of you are the same way, so I'm eager to introduce you to my newest addition to my stir fry rotation.
This ground beef stir fry recipe is a quick and easy dinner that comes together in 30 minutes, just like my gluten free hamburger helper, and uses a shortcut to make things easier. Coleslaw mix is my secret to making this dish super-convenient because it has all the flavors and textures I want in stir fry in one bag! Give this a try, and you'll see just how easy and tasty it is.
Why You'll Love This Recipe
- Simple Ingredients: Like almost all of my recipes, this one uses simple ingredients found in any kitchen or grocery store. Nobody has time to track down specialty items!
- Super Easy: Using coleslaw mix drastically cuts down on prep time, and the rest of the recipe is simply cooking, mixing, and serving. It's beginner-friendly and so convenient.
- Full of Flavor: The simple ingredients used in this recipe create a dish with a big dose of Asian-inspired flavors full of aromatic spices, hearty ground beef, and tender veggies.
- Convenient: Ready in just 30 minutes, this is the perfect easy weeknight dinner for even the busiest days.
- Great for Meal Prep: This is a freezer-friendly recipe, so you can make extra for later.
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Ingredients
I prefer Costabile olive oil for its quality, purity, and flavor. Use Code: 15GOLDENGK on Amazon for 15% off!
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Ground Beef: I use lean ground beef to cut down on fat, but for a lower-fat version, use ground chicken or turkey in place of ground beef. You can also use ground chicken breast to make a ground chicken stirfry version.
- Other Proteins: This recipe works well with beef, pork, or shellfish such as shrimp or prawns.
- Coleslaw Mix: You can substitute frozen stir fry mix for coleslaw mix if you prefer.
- Bell Peppers: Green, yellow, or red bell pepper all work in this recipe.
- More Veggies: Vegetables like mushrooms, baby corn, bamboo shoots, and water chestnuts are great additions to this recipe. You could also try broccoli, baby bok choy, sugar snap peas, and mung bean sprouts.
- Spicy: Add red pepper flakes or red chilis for a kick of heat.
- Olive Oil: A neutral oil with a high smoke point like coconut or avocado oil will work, as well.
How to Make Ground Beef Stir Fry
Step 1: Cook the beef with a pinch of salt and pepper in a large skillet over medium heat until cooked through. Transfer the beef to a boil without draining the pan.
Step 2: Add the olive oil to the pan and saute the veggies until they begin to soften. Then, add the coleslaw mix and continue sauteing until heated through.
Step 3: Combine the sauce ingredients in a large cup. Then, return the beef to the pan and pour the sauce over it. Cook on medium-low, stirring occasionally until cooked through.
Step 4: Serve with rice or noodles, and enjoy!
Expert Tips
- I recommend using a large skillet, so the ingredients have plenty of room to cook properly.
- Stop cooking your ground beef as soon as it's no longer pink. Overcooking it will make it tough and rubbery.
- Be careful not to cook your vegetables for too long. You want them to be softened but not mushy.
- It's important to mix your sauce ingredients before adding them to the rest of the dish. They won't be able to mix properly if added individually.
- Be sure to slice your zucchini relatively thickly. They should be bite-sized but thick enough not to get too soft while the dish cooks.
Ground Beef Stir Fry FAQ
Absolutely! Ground beef is an excellent choice for stir fry. It cooks quickly, it's affordable, and it's difficult to make any major mistakes.
While you can safely cook ground beef and vegetables at the same time, it's best to cook them separately. Cooking the beef on its own allows it to brown better without the liquid released from the vegetables.
If you use a quality ground sirloin, there's no need to drain the beef. It will only produce a little fat, which will help flavor the rest of the dish. If you use a fattier blend, you should drain the grease.
📖 Recipe
Ground Beef Stir Fry
Ingredients
Stir Fry Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 zucchini
- 2 cups coleslaw mix
- 1 red bell pepper sliced
Sauce
- 1 tablespoon sesame oil
- 4 tbs gluten-free soy sauce
- 3 tablespoon BBQ sauce
- 2 tablespoon maple syrup
- ½ teaspoon ginger
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 ½ tablespoon minced garlic
Instructions
- Cut the zucchini into quarters and slice the bell peppers into strips.
- In a large skillet over medium-high heat, brown the beef with a pinch of salt and pepper until it's no longer pink. Transfer to a bowl, and don't drain the skillet.
- Add the oil to the skillet and saute the peppers and zucchini for about 2 minutes. Then, add the coleslaw mix and saute for another minute.
- Whisk the sauce ingredients in a large cup while the vegetables cook.
- Add the ground beef to the skillet with the vegetables. Then, pour in the sauce and mix. Cook on medium-low for 2 to 3 minutes until heated through and enjoy!
Notes
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen. Then, microwave individual portions at 1-minute intervals until heated through.
- I recommend using a large skillet, so the ingredients have plenty of room to cook properly.
- Stop cooking your ground beef as soon as it's no longer pink. Overcooking it will make it tough and rubbery.
- Be careful not to cook your vegetables for too long. You want them to be softened but not mushy.
- It's important to mix your sauce ingredients before adding them to the rest of the dish. They won't be able to mix properly if added individually.
- Be sure to slice your zucchini relatively thickly. They should be bite-sized but thick enough not to get too soft while the dish cooks.
Ashley says
This was so delicious AND easy. Thanks for another great recipe!
Deborah says
Made this for my family last night, but I used Gardein Beefless Ground. Was super delish and gone in one sitting.
Nicole Kendrick says
Love this variation!