A handful of fresh vegetables, a simple sweet-and-savoury sauce and one pan are all you need to get this family-friendly ground beef and veggie stir fry on the table in 20 minutes.

When the weeknight dinner rush hits, this quick ground beef and veggie stir fry is the kind of recipe you’ll be glad to have in your back pocket. Packed with colourful vegetables and coated in a sticky, flavour-packed sauce, it’s an easy way to turn a package of ground beef into something that feels a little more exciting. Serve it over fluffy rice or spoon it into crisp lettuce cups for a fresh, fast meal.

Ingredients for Ground Beef and Veggie Stir Fry

For the stir fry:

  • 1 lb lean or medium ground beef
  • 2 medium zucchini, sliced into half moons
  • 8 oz cremini or brown mushrooms, sliced
  • 1 carrot, cut into thin matchsticks or julienned
  • Chopped chives or green onions, for serving (optional)

For the sauce:

  • 3 tbsp low-sodium soy sauce
  • 3 tbsp barbecue sauce
  • 2 tbsp pure maple syrup
  • 2 cloves garlic, grated or minced
  • 1 tsp grated fresh ginger (or ¼ tsp ground ginger)
  • 1 tbsp sesame oil

Directions for Ground Beef and Veggie Stir Fry

  1. In a small bowl or measuring cup, whisk together soy sauce, barbecue sauce, maple syrup, garlic, ginger and sesame oil. Set aside.
  2. In a large skillet or wok, cook the ground beef over medium-high for about 5 min, breaking it up with a spoon, until browned and cooked through. Transfer the beef to a bowl, leaving any fat in the pan.
  3. In the same skillet, add zucchini, mushrooms and carrots. Cook for 3 min, stirring often, until vegetables are just beginning to soften but still have some bite. Add a drizzle of oil if the pan looks dry.
  4. In the skillet with the veggies, return the cooked beef and pour in the prepared sauce. Stir to coat evenly and cook for 1 to 2 min, until the sauce is warmed through and garlic and ginger are fragrant.
  5. Divide rice or noodles between bowls. Spoon stir fry over top, or pile it into lettuce cups for a lighter option. Top with chives or green onions, if you like.

Tips for Ground Beef and Veggie Stir Fry

  • Switch up the protein: This recipe works beautifully with ground turkey, chicken, pork or even crumbled plant-based meat. Since leaner meats have less fat, you may need to add a little oil to the pan before cooking the veg.
  • Use what you have: Stir fries are one of the easiest dinners to adapt to the contents of your crisper drawer. Try broccoli, bell peppers, snap peas, cabbage or bok choy in place of (or alongside) the zucchini and mushrooms.
  • Don’t overcook the vegetables: The key to a good stir fry is keeping the vegetables tender-crisp. They’ll continue to cook slightly when the sauce is added, so it’s better to pull them off the heat a little early.
  • Prep ahead: Slice the vegetables and mix the sauce up to a day in advance so all you need to do at dinnertime is cook.
  • Turn up the flavour: Add a pinch of red pepper flakes, a drizzle of sriracha or a spoonful of chili crisp if your family likes a little heat.

This recipe for Ground Beef and Veggie Stir Fry is from NatashasKitchen.com.