The Quick Ground Beef Stir-Fry That Beats Takeout Every Time

Quick, colorful, and bursting with flavor, this ground beef stir-fry brings all the satisfaction of takeout with the comfort of a home-cooked meal.

Tender beef mingles with crisp vegetables in a glossy, savory sauce that coats every bite perfectly.

It’s fast enough for weeknights, customizable with what you have on hand, and guaranteed to become a regular in your kitchen rotation.

1. Ingredients

1 lb (450 g) ground beef
Peanut oil, for frying
2 garlic cloves, sliced or minced
½ onion, sliced
2 peeled carrots, coarsely chopped
2 bell peppers, cut into strips
3.5 oz (100 g) snow peas
2 tbsp cornstarch
2 tbsp cold water
1½ tbsp oyster sauce
3 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tbsp sugar
½ tbsp black pepper
½ cup (120 ml) water
4 sprigs spring onions, finely chopped
Bok choy (optional)

2. Brown the Beef

Heat a large frying pan or wok over medium-high heat.

Add one pound of ground beef and break it apart with a spatula.

Let it cook undisturbed for a few minutes to develop a nice sear, then continue stirring and breaking it up as it browns.

Push the beef to one side of the pan to make room for the aromatics.

3. Add the Aromatics and Vegetables

Drizzle a little peanut oil into the empty side of the pan, then add two sliced or minced garlic cloves and half an onion, thinly sliced.

Stir until fragrant and slightly softened.

Coarsely chop two peeled carrots and add them to the pan, followed by two bell peppers cut into strips and about 3.5 ounces (100 grams) of snow peas.

Toss everything together so the vegetables begin to cook while still keeping a bit of crunch.

4. Make the Sauce

In a small bowl, whisk two tablespoons of cornstarch with two tablespoons of cold water until smooth.

Pour the mixture into the pan, coating the beef and vegetables evenly.

Add 1½ tablespoons oyster sauce, 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine, 1 tablespoon sugar, and ½ tablespoon black pepper.

Mix well to create a rich, glossy sauce that thickens as it simmers.

5. Finish and Serve

Pour in ½ cup (120 ml) of water to make the sauce silky and coat the stir-fry beautifully.

Finely chop four sprigs of spring onions and stir them through.

If using bok choy, slice the leaves in half lengthwise and toss them in for the final 30 seconds of cooking, just until wilted.

Serve hot over steamed rice or noodles for a quick, wholesome meal packed with flavor and texture.