Ground Beef Stir Fry

Ingredients

• Ground beef – Good options include sirloin, chuck, or round ground beef. I typically buy what’s on sale and use what I have on hand.
• Oil – Use your favorite cooking oil. I use olive oil here, but other great options include peanut oil, canola oil, or avocado oil.
• Pantry – Basic pantry ingredients include cornstarch and brown sugar.
• Condiments and spices – Soy sauce (use reduced sodium), hoisin sauce, ginger powder, salt, and crushed red pepper bring loads of flavor to this dish. If you prefer fresh ginger, grate or finely mince it. The crushed red pepper adds a kick, so leave it out if you don’t like spicy dishes.
• Vegetables – Garlic, green onions, and a broccoli slaw mix make this dish wholesome and filling. The slaw typically includes shredded broccoli stalks and carrots. I use a prepackaged mix found in the refrigerated produce section near the bagged lettuce and coleslaw mixes.
• Optional garnish – Sesame seeds and extra green onions add flavor, texture, and a pop of color to the finished recipe.
• See the recipe card for quantities and preparation.

How to make ground beef stir fry

1. Make the stir fry sauce. Add the water and cornstarch to a jar or medium bowl. Use a fork or small whisk to stir until the cornstarch dissolves.

2. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using).
   Stir vigorously until well combined. Stir the sauce again just before using.

3. Heat the oil in a large skillet or wok over medium-high heat. When the oil is hot but not smoking, add the beef and salt. Stir to combine, arrange in a single layer. Cook for 2 minutes.

4. Stir the ground beef while breaking up any large pieces. Continue cooking and stirring for 2–3 minutes, or until browned.

5. Add the broccoli slaw to the skillet, stir well to combine, and cook for 1–2 minutes, stirring frequently.

6. Lower the heat to medium-low and add the stir fry sauce. Stir well to combine. Cover the skillet and cook for 3-5 minutes to let the flavors come together, stirring occasionally.

Add the green onions and stir. Taste and add salt, if necessary. (As a reference, we did not add extra salt to ours.) Serve over rice or noodles, or enjoy on its own.

Storing and reheating instructions

• Refrigerator: Store the stir fry in an airtight container in the refrigerator for 3–4 days. Let it cool completely before storing.
• Freezer: For longer storage, place the cooled stir fry in a freezer-safe, airtight container. Label it with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Skillet: Add the stir fry to a non-stick skillet and place it over medium heat. Cook gently, stirring often, until heated through. If the sauce has thickened, add a splash of water or broth to loosen it.
  • Microwave: Transfer the leftovers to a microwave-safe dish and cover loosely with a damp paper towel to retain moisture. Heat on high in 30-second intervals, stirring in between, until thoroughly heated.
• Food Safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.