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Easy Ground Beef Teriyaki Stir Fry Recipe
Ash Tyrrell

Easy Ground Beef Teriyaki Stir Fry Recipe

I recently tried this ground beef teriyaki stir fry, and honestly, it quickly became one of my favorite weeknight meals. The flavors are rich and comforting, yet it’s surprisingly quick to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef – I like using 80/20 for a juicy texture but leaner options work too.
  • 2 tablespoons vegetable oil – for browning the beef and sautéing vegetables.
  • 1 cup broccoli florets – fresh is best; frozen broccoli can release too much water.
  • 1 red bell pepper sliced – adds sweetness and color.
  • 1 medium carrot thinly sliced – thin slices cook quickly and retain crunch.
  • 2 cloves garlic minced – fresh garlic gives a sharper, more aromatic flavor.
  • 1 teaspoon ginger minced – enhances the teriyaki sauce with warmth.
  • 1/4 cup soy sauce – use low-sodium for better control of saltiness.
  • 2 tablespoons brown sugar – balances the saltiness of soy sauce.
  • 2 tablespoons rice vinegar – adds a slight tang for depth.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water – thickens the sauce perfectly.
  • 2 green onions sliced – for garnish and a mild oniony flavor.
  • Sesame seeds optional – for a nutty crunch.

Method
 

  1. Before you start cooking, chop all your vegetables and mince garlic and ginger. I like to have everything ready so I can stir-fry without stopping. It makes the process smooth and less stressful.
  2. Heat vegetable oil in a skillet over medium-high heat. Add the ground beef, breaking it up as it cooks. Once browned, drain any excess fat for a lighter dish.
  3. Add garlic, ginger, broccoli, carrots, and bell pepper to the skillet. Stir-fry for 3–4 minutes until veggies are tender-crisp. I like keeping the veggies slightly crunchy—it adds texture.
  4. In a small bowl, mix soy sauce, brown sugar, rice vinegar, and cornstarch slurry. Pour it over the beef and vegetables, stirring constantly. The sauce will thicken in about a minute, coating everything evenly.
  5. Remove from heat and sprinkle with sliced green onions and sesame seeds. I usually give it a final stir to make sure every bite has some sauce. Serve immediately over rice or noodles.

Notes

  • I always use fresh garlic and ginger—it makes a huge difference in aroma.
  • Don’t overcook the vegetables; they should stay slightly crisp.
  • I like adding a splash of sesame oil at the end for extra flavor.
  • Using a wok instead of a pan gives better heat distribution.
  • I often double the sauce—it keeps leftovers saucy and delicious.