This Spicy Ground Beef Stir-Fry Bowl is a quick and flavorful one-pan meal that brings together savory beef, crisp vegetables, and a spicy, umami-rich sauce — all served over fluffy rice. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Every bite delivers a balance of heat, saltiness, and texture, making it an easy go-to for anyone who loves bold flavors and quick cooking.
Why You’ll Love This Recipe
Ready in just 30 minutes from start to finish
One-pan meal for easy cleanup
Packed with protein and vegetables
Customizable spice level to suit your taste
Delicious over rice, noodles, or even in lettuce wraps
Meal-prep friendly and freezer-safe
Budget-friendly ingredients
Great for weeknights and quick lunches
Works with different proteins or plant-based alternatives
Super flavorful with minimal effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (85% lean recommended for flavor and balance)
2 tablespoons vegetable oil (or any neutral oil like canola or sunflower)
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 large bell pepper (any color), sliced thin
1 medium carrot, peeled and julienned or shredded
2 tablespoons soy sauce (use low-sodium if desired)
1 tablespoon sriracha (adjust to taste for more or less heat)
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the bottom.
Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned and no longer pink — about 5 to 6 minutes. Drain any excess grease if needed.
Push the beef to one side of the pan. Add the diced onion and minced garlic to the other side. Cook for 1–2 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.
Mix the beef and aromatics together, then add the sliced bell pepper and julienned carrot. Stir-fry everything together for another 3–4 minutes, or until vegetables are just tender but still crisp.
Stir in the soy sauce, sriracha, ground ginger, and red pepper flakes. Toss everything well so the sauce evenly coats the meat and vegetables. Cook for another 1–2 minutes to let the flavors meld.
Remove from heat and serve immediately over warm cooked rice. Top with chopped green onions and optional toppings like sesame seeds or a fried egg.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Protein swaps: Substitute ground chicken or turkey for beef. For a vegetarian version, use crumbled extra-firm tofu, lentils, or a plant-based ground meat alternative.
Sauce options: Try tamari for a gluten-free version, or add a dash of hoisin or oyster sauce for a sweeter, richer profile.
Spice adjustments: Omit red pepper flakes and reduce sriracha for a milder dish, or add Thai chili paste for more heat.
Veggie additions: Toss in broccoli florets, snap peas, shredded cabbage, or mushrooms to bulk up the dish with more vegetables.
Serving styles: Serve in lettuce wraps for a low-carb option, or spoon over noodles or quinoa for a change of pace.
Storage/Reheating
Refrigeration: Store leftover beef and vegetables in an airtight container in the fridge for up to 3 days. Store rice separately to prevent sogginess.
Freezing: Freeze the beef and veggie mixture (without rice) in a freezer-safe container or bag for up to 3 months.
Reheating: Reheat the mixture in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen if needed. You can also microwave in short bursts, stirring between each one.
FAQs
1. Can I use brown rice or quinoa instead of white rice?
Yes, brown rice and quinoa both make great bases for this dish. They add more fiber and a slightly nuttier flavor.
2. What vegetables can I add to this recipe?
You can add broccoli, snow peas, mushrooms, shredded cabbage, or zucchini. Just adjust cooking time based on the vegetable’s texture.
3. Is there a way to make this dish gluten-free?
Yes, substitute soy sauce with gluten-free tamari or coconut aminos to make it completely gluten-free.
4. Can I make this dish less spicy?
Absolutely. Reduce or omit the sriracha and red pepper flakes, and the dish will still be flavorful without the heat.
5. What kind of ground beef should I use?
An 85/15 or 90/10 ground beef blend is ideal. It has enough fat for flavor without making the dish greasy.
6. Can I meal prep this recipe?
Yes, it’s perfect for meal prep. Store portions in airtight containers with rice. Reheat before eating for a quick lunch or dinner.
7. How long will leftovers last?
Leftovers keep well in the fridge for up to 3 days when stored properly in airtight containers.
8. What can I use instead of sriracha?
You can use chili garlic sauce, hot sauce, gochujang, or sweet chili sauce depending on your taste preference.
9. Can I serve this in lettuce wraps?
Yes, the spicy beef mixture makes a great filling for crisp lettuce leaves like romaine or butter lettuce.
10. Can I double the recipe?
Definitely. Simply double all ingredients and use a larger skillet or cook in batches to avoid overcrowding the pan.
Conclusion
This Spicy Ground Beef Stir-Fry Bowl is a weeknight lifesaver — fast, filling, and full of flavor. Whether you’re cooking for yourself, your family, or prepping lunches for the week, this dish delivers every time. With just one pan and a handful of pantry staples, you can whip up a hearty, satisfying meal in under 30 minutes. Adjust the spice, switch up the veggies, or experiment with different proteins — it’s endlessly versatile and always delicious.
