Ground Beef Stir Fry
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.
Servings: 4
Calories: 308kcal
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
Storage
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 20g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1519mg | Potassium: 753mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1096IU | Vitamin C: 61mg | Calcium: 61mg | Iron: 4mg
