Go Back
Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight Recipe
Ash Tyrrell

Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight Recipe

I love whipping up quick meals that are bursting with flavor, and this Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight is my go-to on busy weeknights. From the moment the garlic hits the hot oil, the kitchen fills with a mouthwatering aroma that makes me almost forget I’m cooking for myself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Ground beef 1 lb – Provides protein and a rich, savory base; lean beef works best.
  • Soy sauce 3 tbsp – Adds umami; low-sodium is ideal for a healthier option.
  • Chili flakes 1 tsp – Gives heat; adjust to your spice tolerance.
  • Brown sugar 1 tbsp – Balances the spice with a subtle sweetness; honey works too.
  • Sesame oil 1 tsp – Adds a nutty aroma; vegetable oil can be substituted.
  • Garlic 3 cloves – Freshly minced for a fragrant punch.
  • Broccoli florets 1 cup – Adds crunch and nutrients; bok choy is a good alternative.
  • Red bell pepper 1 medium – Sweet and colorful; any bell pepper works.
  • Zucchini 1 small – Moist and tender; eggplant or yellow squash can replace.
  • Mushrooms 1 cup, sliced – Umami boost; choose your favorite type.
  • Olive oil 2 tsp – For sautéing veggies; can use vegetable oil.
  • Steamed white rice 2 cups – Fluffy base; brown rice or quinoa adds fiber.

Method
 

  1. I always wash and chop my vegetables first—it makes cooking faster. Mince the garlic and measure sauces so everything is ready when the pan heats up. Prepping ahead reduces stress and ensures nothing burns.
  2. Heat sesame oil in a skillet over medium heat and sauté garlic until fragrant. Add the ground beef, breaking it apart as it browns. Stir in soy sauce, chili flakes, and brown sugar, letting the sauce thicken and coat the meat evenly.
  3. In another pan, heat olive oil and add minced garlic. Toss in mushrooms first, then broccoli, zucchini, and bell pepper. Sauté until tender-crisp and finish with a splash of soy sauce for extra flavor.
  4. Spoon steamed rice into bowls as a base, top with beef and vegetables, and drizzle with any leftover sauce. For extra richness, add a fried egg or sprinkle fresh cilantro on top.

Notes

  • I use day-old rice—it holds up better during stir-frying.
  • I avoid overcooking veggies to keep their crunch and bright colors.
  • I start with moderate chili flakes and adjust to taste for controlled heat.
  • I prep all ingredients beforehand, making weeknight cooking smoother.
  • I sometimes swap ground beef for shrimp or tofu for variety.