I always turn to this dish when I want a quick, satisfying dinner that doesn’t skimp on flavor. The beef is rich and spicy, the vegetables stay crisp and vibrant, and the rice pulls everything together with a comforting base. It’s incredibly customizable too—I can make it vegetarian, spicier, or even throw a fried egg on top for extra goodness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the beef: 1/2 pound ground beef 2 cloves garlic, minced 2 tablespoons soy sauce 1/2 teaspoon chili flakes (adjust to taste) 1 teaspoon sesame oil 1 teaspoon brown sugar
For the veggies: 1 cup broccoli florets 1/2 red bell pepper, sliced into strips 1/2 zucchini, sliced 1/2 cup mushrooms, sliced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon soy sauce
For the base: 1 cup steamed white rice
Directions
I start by prepping all my vegetables—washing, chopping, and setting them aside. I also mince the garlic and measure out all the sauces and seasonings ahead of time.
In a skillet over medium-high heat, I heat sesame oil and cook the minced garlic for about 30 seconds until it smells amazing.
I add the ground beef to the skillet, breaking it into small pieces, and let it brown completely.
Once it’s cooked, I stir in the soy sauce, chili flakes, and brown sugar. I let this simmer for 3–4 minutes until the sauce slightly thickens, then take it off the heat.
In another pan, I heat olive oil and sauté the garlic for 30 seconds.
I add the mushrooms and cook them for 2 minutes before tossing in the broccoli, zucchini, and red bell pepper. I stir-fry everything for 4–5 minutes until the veggies are tender-crisp, then add soy sauce and give it all a final toss.
To serve, I scoop the hot steamed rice into bowls and arrange the beef and vegetables neatly on top or side by side. I love drizzling any leftover sauce from the skillet over the bowl for extra flavor.
Servings and timing
This recipe makes 2 servings and takes a total of 30 minutes from start to finish—about 15 minutes of prep and 15 minutes of cooking.
Variations
I often mix things up depending on what I have:
I swap the ground beef for ground turkey or tofu if I want something lighter or vegetarian.
For a punch of heat, I drizzle sriracha on top or add extra chili flakes to the beef.
If I’m craving more richness, I top the bowl with a fried egg.
When I want a healthier base, I use brown rice or cauliflower rice instead of white.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I just microwave it for 1–2 minutes or toss it in a skillet until everything is heated through. The flavors deepen overnight, so it tastes just as good (or better) the next day.
FAQs
How spicy is this dish?
It has a mild to medium heat level from the chili flakes, but I can easily adjust it by using more or less, or adding hot sauce like sriracha.
Can I make this ahead of time?
Yes, I sometimes cook the beef and veggies ahead and store them separately. When ready to serve, I just reheat everything and steam fresh rice.
What kind of rice works best?
I usually use white jasmine rice, but brown rice, cauliflower rice, or even quinoa all work great.
Can I freeze this stir-fry?
I don’t recommend freezing the veggies because they lose their texture, but the beef and rice freeze well. I keep them in separate containers and thaw overnight before reheating.
What veggies can I substitute?
I’ve tried it with green beans, carrots, snap peas, and baby corn. It’s super flexible—almost any stir-fry-friendly vegetable works.
Conclusion
This spicy ground beef stir-fry bowl is one of my go-to dinners for good reason: it’s fast, full of flavor, and always hits the spot. I love that I can make it my own by changing the protein, veggies, or spice level. Whether I’m feeding myself or doubling the recipe to share, it’s a reliable winner in my weekly rotation.
A bold and flavorful weeknight dinner idea featuring spicy glazed ground beef, garlicky stir-fried vegetables, and fluffy steamed rice. Quick, customizable, and better than takeout.
Ingredients
For the Beef:
1/2 pound ground beef
2 cloves garlic, minced
2 tablespoons soy sauce
1/2 teaspoon chili flakes (adjust to taste)
1 teaspoon sesame oil
1 teaspoon brown sugar
For the Veggies:
1 cup broccoli florets
1/2 red bell pepper, sliced into strips
1/2 zucchini, sliced
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon soy sauce
For the Base:
1 cup steamed white rice
Instructions
Wash and chop all vegetables. Mince garlic and measure all seasonings.
Heat sesame oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds.
Add ground beef. Cook until browned, breaking into small pieces.
Stir in soy sauce, chili flakes, and brown sugar. Simmer for 3–4 minutes. Remove from heat.
In a separate pan, heat olive oil and sauté garlic for 30 seconds.
Add mushrooms; cook for 2 minutes.
Add broccoli, zucchini, and bell pepper. Stir-fry for 4–5 minutes until tender-crisp. Add soy sauce and toss.
To serve, scoop steamed rice into bowls, add beef and veggies on top or side-by-side.
Drizzle with extra sauce if desired.
Notes
Swap ground beef with ground turkey or tofu for a lighter or vegetarian version.
Add a fried egg for extra protein and richness.
Drizzle sriracha or add chili flakes for more heat.
Use brown rice or cauliflower rice for a lower-carb option.
