Beef Stir Fry
From Blue Highlands · Public · On Public Sep 2026
Prep 10 min · Cook 10 min · 4 servings · 413 cal / serving
This is a quick, one-pan, 20-minute ground beef stir fry that is loaded with fresh veggies and has the best sauce (which is super easy by the way!). Serve over rice or in lettuce cups for low carb option and you’ll essentially have a copycat of lettuce wraps you’d get from takeout!
Ingredients
- 1 lb ground beef
- 2 zucchini (sliced)
- 8 oz mushrooms (sliced)
- 1 cup carrot, julienned
- green onions (for garnish) optional
- 3 tbsp low-sodium soy sauce (I used GF Tamari)
- 2 tbsp maple syrup
- 2 clove garlic (grated or minced)
- 1 tsp ginger (grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger)
- 1 tbsp sesame oil
- 3 tbsp barbecue sauce
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Mix the Sauce - In a small bowl or measuring cup, combine all of the sauce ingredients (barbecue, soy, maple syrup) set aside
3 tbsp low-sodium soy sauce (I used GF Tamari)2 tbsp maple syrup3 tbsp barbecue sauce - 2
Brown the Beef - Set a large skillet or Wok over medium/high heat and add 1 Tbsp oil
1 lb ground beef - 2a
Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor
1 lb ground beef - 2b
Transfer the beef to a separate bowl, keeping any oil in the pan
1 lb ground beef - 3
Sauté the Veggies - In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy
1 lb ground beef2 zucchini (sliced)3 tbsp low-sodium soy sauce (I used GF Tamari)3 tbsp barbecue sauce - 4
Add the Ground Beef and Sauce - Add the cooked ground beef back to the pan then add the sauce and stir to combine
1 lb ground beef2 zucchini (sliced)3 tbsp low-sodium soy sauce (I used GF Tamari)2 clove garlic (grated or minced)1 tsp ginger (grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger)3 tbsp barbecue sauce - 4a
Cook stirring occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender
2 zucchini (sliced)2 clove garlic (grated or minced)1 tsp ginger (grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger) - 5
Season to taste with salt and pepper and remove from heat
- 5a
Serve over freshly cooked rice or in lettuce cups
- 5b
Garnish with chives if desired
Nutrition
Per serving (from source) · 1 serving
Protein
24 g
Carbs
20 g
Fat
27 g
Sat. fat 9 g · Fiber 2 g · Sugar 15 g · Sodium 666 mg · Cholesterol 81 mg