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Spicy Ground Beef Stir-Fry Bowl

A quick and vibrant stir-fry dish featuring spicy ground beef and a rainbow of veggies, served over fluffy rice for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1/2 pound ground beef Substitute with ground turkey or plant-based options if desired.
  • 2 cloves garlic, minced Divide the garlic for use in both beef and veggies.
  • 2 tablespoons soy sauce Adjust according to taste.
  • 1/2 teaspoon chili flakes Adjust to taste for desired spice level.
  • 1 teaspoon sesame oil For cooking the beef.
  • 1 teaspoon brown sugar Balances flavor and spice.
For the Veggies
  • 1 cup broccoli florets
  • 1/2 red bell pepper sliced into strips
  • 1/2 zucchini sliced
  • 1/2 cup mushrooms, sliced
  • 1 tablespoon olive oil For sautéing the veggies.
  • 1 teaspoon soy sauce For flavoring the veggies.
For Serving
  • 1 cup steamed white rice Can substitute with quinoa or noodles if desired.

Method
 

Preparation
  1. Prepare all vegetables by washing and chopping them. Mince the garlic.
  2. Measure out all sauces and seasonings.
Cooking the Beef
  1. In a skillet over medium-high heat, add sesame oil and minced garlic. Cook for 30 seconds until fragrant.
  2. Add ground beef and cook until browned, breaking it into small pieces.
  3. Stir in soy sauce, chili flakes, and brown sugar. Let it simmer for 3–4 minutes until slightly thickened. Remove from heat.
Cooking the Veggies
  1. In a separate pan, heat olive oil and sauté garlic for 30 seconds.
  2. Add mushrooms and cook for 2 minutes.
  3. Add broccoli, zucchini, and red bell pepper. Stir-fry for 4–5 minutes until tender-crisp. Add soy sauce and toss well.
Serving
  1. Place hot steamed rice into bowls. Arrange beef and vegetables neatly on top or side by side.
  2. Spoon any extra sauce over the bowl for added flavor.

Notes

Leftovers can be stored in the fridge for 3–4 days in an airtight container. Can also be frozen for up to three months. To keep veggies crunchy, avoid overcooking and consider additional toppings such as sesame seeds or fresh herbs.