Ground Beef Stir Fry with Green Beans and Bell Peppers Recipe
A quick and flavorful Ground Beef Stir Fry featuring tender green beans, crisp bell peppers, and onions, all cooked in toasted sesame oil and seasoned with garlic, ginger, coconut aminos, and a touch of chili garlic sauce. Perfect served over your choice of rice for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Carb
Ingredients
Main Ingredients
- Cooking spray
- 2 teaspoons toasted sesame oil, divided
- 8 ounces fresh green beans, trimmed and cut into 2-inch pieces
- 1 small red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 lb. lean ground beef
- 3 garlic cloves, minced
- ⅓ cup coconut aminos
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ – 1 teaspoon chili garlic sauce (such as Huy Fong or Lee Kum Kee brand)
For Serving
- Cooked white rice, brown rice, or cauliflower rice
For Garnish (Optional)
- Sesame seeds
Instructions
- Prepare the skillet: Place a large skillet over medium-high heat. When hot, spray with cooking spray and add 1 teaspoon of toasted sesame oil. Swirl the pan to coat evenly.
- Cook vegetables: Add trimmed green beans, thinly sliced red bell pepper, and sliced yellow onion to the skillet. Cook, stirring occasionally, for about 7-8 minutes until green beans are just tender.
- Keep vegetables warm: Remove the cooked vegetables from the skillet and place them in a shallow bowl or plate. Cover with another plate to retain heat.
- Cook the ground beef: Return the skillet to medium-high heat. Spray again with cooking spray, then add the ground beef. Break the meat apart with a spatula and cook, stirring frequently, for about 6 minutes until the beef is cooked through and no longer pink.
- Add garlic: Stir in the minced garlic cloves and cook for an additional 30 seconds to release aroma. Drain any excess fat from the skillet if needed.
- Combine flavors: Return the skillet with cooked beef to the stove. Add the remaining 1 teaspoon sesame oil, coconut aminos, honey (or maple syrup), grated fresh ginger, and chili garlic sauce. Stir well to combine all ingredients.
- Finish with vegetables: Stir the warm cooked vegetables back into the beef mixture. Cook for another 2-3 minutes until the vegetables are heated through and flavors meld.
- Serve: Remove from heat and optionally sprinkle with sesame seeds. Serve the beef and vegetable stir fry over your choice of cooked white rice, brown rice, or cauliflower rice.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute bell peppers and green beans with other vegetables like snap peas, broccoli, or carrots for variety.
- Adjust the amount of chili garlic sauce to control the spice level.
- For a lower-carb option, serve over cauliflower rice instead of traditional rice.
- Use lean ground beef to reduce fat content and drain excess fat after cooking to make the dish lighter.
- If coconut aminos are unavailable, low sodium soy sauce can be used as a substitute, though it may alter the flavor slightly.
