Description
This Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Rice is a quick, flavorful, and colorful dish perfect for weeknight dinners or meal prep. Packed with tender ground beef, crisp vegetables, and a savory-spicy sauce, it’s a complete, satisfying meal that comes together in under 30 minutes. Inspired by the vibrant flavors of Asian street food, this recipe is easy to customize and always a crowd-pleaser.
Ingredients
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1 lb (450g) ground beef
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2 cups cooked white or brown rice
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2 tablespoons vegetable oil
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1 medium onion, thinly sliced
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3 cloves garlic, minced
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1 red bell pepper, sliced
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1 cup broccoli florets
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1 cup snap peas or green beans
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2 tablespoons soy sauce
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1 tablespoon chili garlic sauce (adjust to taste)
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1 teaspoon sesame oil
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1 teaspoon freshly grated ginger
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1/2 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes (optional)
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2 green onions, chopped, for garnish
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Sesame seeds, for garnish
Instructions
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Cook the rice according to package instructions and set aside.
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Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed.
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Add the remaining tablespoon of oil to the skillet. Sauté the onion, garlic, and ginger for 1–2 minutes until fragrant.
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Stir in the red bell pepper, broccoli, and snap peas. Cook for 4–5 minutes, stirring frequently, until vegetables are tender but still crisp.
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Reduce heat to medium and add soy sauce, chili garlic sauce, sesame oil, black pepper, and red pepper flakes. Mix thoroughly to coat beef and vegetables.
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Add the cooked rice to the skillet, tossing everything together until heated through and well combined. Adjust seasoning as needed.
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Serve immediately, garnished with chopped green onions and sesame seeds.
Notes
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Use high heat for stir-frying to maintain crisp vegetables and enhance flavor.
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Chop vegetables and measure sauces before cooking to streamline the process.
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Ground turkey, chicken, or tofu can be used instead of beef.
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Adjust spice levels by reducing or omitting chili sauce and red pepper flakes.
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For meal prep, cook in batches and store separately from rice to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes