Korean Ground Beef Stir Fry with Vegetables and Brown Sugar Glaze
A quick and flavorful Korean-inspired ground beef stir fry featuring tender vegetables in a sweet and savory brown sugar glaze. This hearty one-pan meal combines lean ground beef with colorful bell peppers, zucchini, snap peas, carrots, and mushrooms, all tossed in a glossy sauce made with soy sauce, sesame oil, and warming ginger. Perfect for busy weeknights when you want something satisfying and nutritious on the table in under 30 minutes. The combination of umami-rich soy sauce and caramelized brown sugar creates an irresistible glaze that coats every piece of beef and vegetable.
Ingredients
- 1 pound lean ground beef, 90% lean
- 3 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 1 zucchini, sliced
- ½ cup sugar snap peas
- ½ cup shredded carrots
- 8 ounce mushrooms, sliced
- ½ cup brown sugar, packed
- ½ cup reduced-sodium soy sauce
- 1 Tablespoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon pepper
- sliced green onions, for garnish(optional)
- sesame seeds, for garnish(optional)
Instructions
- 1
Cook ground beef and garlic in large skillet over medium heat, breaking into crumbles until no longer pink
- 2
Remove cooked beef and set aside on plate
- 3
Drain grease and add olive oil to skillet
- 4
Add bell pepper, zucchini, snap peas, carrots, and mushrooms to skillet
- 5
Saute vegetables for 2-3 minutes until tender
- 6
Return ground beef to skillet
- 7
Whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper in small bowl
- 8
Pour sauce over beef and vegetables
- 9
Let simmer for 1-2 minutes
- 10
Serve over hot rice and garnish with green onions and sesame seeds
Tips
Use 90% lean ground beef to minimize grease while maintaining flavor and moisture in the final dish.
Don't overcook the vegetables - they should retain some crispness for the best texture contrast.
Let the sauce simmer briefly to thicken and coat all ingredients evenly for maximum flavor.
Good to Know
Refrigerate leftovers for up to 3 days in sealed container. Reheat in skillet or microwave until heated through.
Can prep vegetables up to 1 day ahead. Store cut vegetables in refrigerator until ready to cook.
Serve immediately over steamed rice, quinoa, or cauliflower rice. Garnish with green onions and sesame seeds.
Common Mistakes
Don't skip draining the grease to avoid greasy final dish
Don't overcook vegetables to maintain crisp texture
Don't let sauce boil vigorously to prevent burning the brown sugar
Substitutions
Gluten-Free Swaps
General Alternatives
similar crunch and sweetness
FAQ
Can I make this ahead of time?
This dish is best served fresh, but you can prep vegetables up to a day ahead. The cooked stir fry can be refrigerated for up to 3 days and reheated gently.
What can I serve this with besides rice?
Try serving over quinoa, cauliflower rice, noodles, or even lettuce wraps for a low-carb option. It also works well with steamed broccoli or Asian greens.
Can I freeze the leftovers?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat in skillet with a splash of water if needed.