Ground Beef Stir-Fry with Vegetables
A quick, easy, and healthy ground beef stir fry that's ready in less than 30 minutes!
Servings 4 people
Calories 279kcal
Ingredients
- 1 lb. lean ground beef
- 1 tablespoon sesame oil
- 1 tablespoon seasoned rice vinegar
- 8 ounces sliced fresh mushrooms
- ½ of a sweet onion, finely diced (about ½ cup)
- 2 cloves garlic, finely minced or grated
- 1 (14 ounce) bag coleslaw mix (about 6 ¾ cups)
- ½ cup grated or “matchstick” carrots
- 2 green onions (white and green parts), sliced
- ¾ teaspoon kosher salt
- ¼ cup less-sodium soy sauce
- 3 tablespoons hoisin sauce, plus extra for serving
- 1 ½ teaspoons grated fresh ginger (or ½ teaspoon ground ginger)
- 1 teaspoon sugar
- Dash of ground black pepper
- For serving: extra hoisin sauce; cooked rice; additional sliced green onions; toasted sesame seeds; lime wedges
Instructions
- In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain off excess grease.
- To the skillet with the ground beef, add the sesame oil, rice vinegar, mushrooms, and onion. Cook, stirring, until the onion and mushrooms start to soften, about 3 minutes. Add the garlic, coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5 more minutes, or until cabbage starts to wilt.
- Add the green onions, salt, soy sauce, hoisin sauce, sugar, ginger, and pepper. Cook and stir until the vegetables are tender, about 2-3 more minutes. Taste and season with additional salt and pepper, if necessary.
- Serve the mixture in tortillas or on top of rice with hoisin sauce and additional optional toppings.
Notes
- Swap out the ground beef and use ground chicken, ground pork, or ground turkey.
- For a vegetarian option, omit the beef and bulk up the stir-fry with additional mushrooms, diced tofu, or other veggies of choice (like bean sprouts).
- If you choose to shred your own green cabbage instead of using a bag of coleslaw mix, you will need a total of about 6 ¾ cups of finely-shredded cabbage.
- Make it spicy by garnishing individual servings with sriracha sauce or crushed red pepper flakes.
Nutrition
Serving: 1/4 of the recipe | Calories: 279kcal | Carbohydrates: 18g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 1312mg | Potassium: 892mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2771IU | Vitamin C: 40mg | Calcium: 72mg | Iron: 4mg