Ground Beef Stir Fry is a savory, satisfying dish that combines tender beef, crispy potatoes, and bold Asian flavors—all in under 30 minutes. With a perfect balance of protein, veggies, and aromatics, this stir fry is ideal for busy weeknight dinners or casual family meals. You’ll love how quickly it comes together and how deeply flavorful it tastes, with just the right hint of spice and freshness. Follow along below to master this recipe and elevate your dinner rotation with minimal fuss yet maximum taste.
Why You’ll Love This Ground Beef Stir Fry
- Speedy prep – Potatoes and beef cook quickly and efficiently.
- One-pan ease – No need for multiple pots, making cleanup a breeze.
- Customizable flavor – Adjust garlic, chili, or soy sauce levels for your perfect taste.
- Balanced nutrition – A hearty combo of protein, carbs, and veggies in one bowl.
- Crowd-pleaser – Bold umami and freshness appeal to all palates.
Ingredients
Here’s a revised and streamlined ingredient list:
- 200 g ground beef
- 1 cup cubed potatoes, adjust amount as desired
- 1/3 cup cooking oil, more or less to your liking
- 1 Tbsp garlic, finely chopped
- 1 tsp ginger, finely chopped (peeling optional)
- 1 Tbsp spring onion stems, thinly sliced
- 1 Tbsp fresh chili, minced (adjust for heat preference)
- 1 tsp dark soy sauce
- 1/4 cup fresh coriander, chopped
Sauce Mixture:
- 2 Tbsp rice wine
- 1 Tbsp light soy sauce
- 1 Tbsp cornstarch
- 4 Tbsp water
Step-by-Step: How to Make Ground Beef Stir Fry
1. Pan-fry the Potatoes
- Warm oil in a non-stick skillet over medium heat.
- Add the potato cubes and sauté until they’re golden and crispy, about 8 to 10 minutes.
- Remove potatoes and set aside.
2. Pan-fry the Beef
- In the same pan, add beef (use more oil if needed). Cook over medium-high heat until moisture evaporates and beef sizzles.
- Stir in chopped ginger, garlic, chili, and spring onion. Sauté until the mixture becomes fragrant and lightly browned, around 2 minutes.
- Add dark soy sauce, tossing beef to coat. Cook 10–15 seconds to deepen flavor.
3. Combine Potatoes & Sauce
- Reduce heat to low–medium. Return potatoes to the pan.
- Whisk together rice wine, soy sauce, cornstarch, and water until smooth. Pour sauce over the beef and potatoes.
- Stir continuously for ~30 seconds, thickening the sauce and ensuring even coating.
4. Finish & Serve
- Remove pan from heat. Stir in chopped coriander.
- Serve hot over steamed rice, or enjoy it just as it is.
Helpful Tips
- Ginger prep: No need to peel ginger—scrape with a spoon for thin removal if desired for appearance.
- Dark soy step matters: Don’t skip the dark soy sauce step—it’s key for enhancing the beef’s flavor and giving it a richer color.
- Smooth sauce tips: Fully mix cornstarch before adding. Use a lower heat to prevent lumps while the sauce thickens.
- Salt control: If serving without rice, reduce soy sauce slightly to avoid excess sodium.
Substitutions And Variations
- Potatoes: Swap for sweet potatoes, carrots, or even cubed zucchini for low-carb variation.
- Protein: Use ground turkey or chicken for a leaner option.
- Vegan/Pescatarian: Try textured vegetable protein or tofu crumbles instead of beef.
- Flavor twist: For an exciting flavor boost, finish with a drizzle of sesame oil, a sprinkle of toasted sesame seeds, or a splash of lime juice.
- Spice level: Want more heat? Add extra fresh chili or mix in some chili garlic sauce.
Storage Instructions
- Refrigerator: Keep leftovers fresh by storing them in an airtight container in the fridge for 3 to 4 days.
- Reheat: To reheat, gently warm in a skillet or microwave, preserving its texture and taste.
- Freezing: Not ideal for freezing, as potatoes can become soft and watery.
Nutritional Information
Per full recipe (makes ~2 servings):
- Calories: 858 kcal
- Carbohydrates: 31 g
- Protein: 31 g
- Fat: 69 g (Saturated fat: 14 g, Polyunsaturated fat: 12 g, Monounsaturated fat: 38 g)
- Trans fat: 2 g
- Cholesterol: 107 mg
- Sodium: 785 mg
- Potassium: 1,052 mg
- Fiber: 7 g
- Sugar: 2 g
- Vitamin A: 104 IU
- Vitamin C: 35 mg
- Calcium: 125 mg
- Iron: 6 mg
Note: Nutritional values may vary depending on the amount of oil and the size of the potatoes used.
Serving Suggestions
- Over rice: Perfect atop steamed jasmine, white, or brown rice.
- With noodles: Serve over horticultural-style noodles or egg noodles for variety.
- On a bed of greens: For a lighter option, serve over fresh greens like lettuce or spinach, and drizzle with extra sauce for added flavor.
- As a wrap: Spoon mix onto warmed flatbread or lettuce leaves, garnish with extra cilantro and chili for handheld wraps.
Frequently Asked Questions About Ground Beef Stir Fry
1. Can I use frozen potatoes?
Yes, you can! Thaw and pat dry before pan-frying to help them crisp. Avoid overcrowding the pan to ensure browning.
2. How spicy is it?
Mild to medium by default with 1 Tbsp fresh chili. For less heat, reduce or omit. For more heat, increase chili or add chili flakes.
3. Can I make this gluten-free?
Absolutely. Use tamari or gluten-free soy sauce, and confirm your dark soy and rice wine contain no gluten.
4. Can I prep ahead of time?
Prepare the sauce, chop aromatics, and boil potatoes in advance. Just finish by stir-frying everything fresh for best texture and taste.
5. How do I prevent the sauce from separating?
Whisk the cornstarch fully into the water/rice wine mix. Add it over low-medium heat and stir constantly as sauce thickens.
6. Is this dish kid-friendly?
Yes—kids often enjoy the mild flavor and soft potato cubes. Omit chili for a gentler profile.
7. What sides go well with it?
Simple cucumber salad, steamed veggies, or a side of pickled radish add freshness and balance.
8. Can I double the recipe?
Definitely! Use a larger skillet or wok and adjust cooking time to maintain heat. Keep potatoes and beef separate until combining.
(This FAQ section is roughly 150 words in total.)
Print
Ground Beef Stir Fry
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Ground Beef Stir Fry is a savory, 30-minute meal featuring crispy potatoes, tender beef, and bold Asian flavors. This quick one-pan dish is perfect for weeknight dinners and packed with customizable, satisfying ingredients.
Ingredients
200 g ground beef
1 cup cubed potatoes
1/3 cup cooking oil
1 Tbsp garlic, finely chopped
1 tsp ginger, finely chopped
1 Tbsp spring onion stems, thinly sliced
1 Tbsp fresh chili, minced
1 tsp dark soy sauce
1/4 cup fresh coriander, chopped
For the Sauce:
2 Tbsp rice wine
1 Tbsp light soy sauce
1 Tbsp cornstarch
4 Tbsp water
Instructions
Warm oil in a non-stick skillet over medium heat.
Sauté cubed potatoes until golden and crisp (8–10 minutes), then set aside.
In the same pan, cook ground beef until moisture evaporates and it begins to sizzle.
Add garlic, ginger, chili, and spring onion; cook until fragrant (about 2 minutes).
Stir in dark soy sauce and let it cook briefly to deepen flavor.
Return potatoes to the pan, reduce heat, and pour in the sauce mixture.
Stir well until sauce thickens (about 30 seconds).
Turn off heat, stir in coriander, and serve.
Notes
Scraping ginger skin with a spoon gives a clean appearance, though peeling isn’t essential.
Browning beef with dark soy sauce enhances the flavor and rich color.
Mix the sauce thoroughly before adding to avoid lumps.
If not serving with rice, reduce soy sauce slightly to avoid excess salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 plate (half the recipe)
- Calories: 429 kcal
- Sugar: 1 g
- Carbohydrates: 15.5 g
- Protein: 15.5 g
Conclusion
Ground Beef Stir Fry is a delicious, fuss-free recipe that brings savory depth, satisfying textures, and friendly customizations to your table. I love how quickly it comes together after a busy day, and the bold flavors always get complimented. Thank you so much for trying this recipe—your support means the world! I hope you enjoy the ease and rich taste as much as I do. Here’s to many more simple, flavorful meals shared with your loved ones. Wishing you joyful cooking adventures—thank you for being a cherished part of our food-loving family!