Teriyaki Ground Beef Stir Fry: Easy 20-Minute Weeknight Dinner with Veggies and Rice

This teriyaki ground beef stir fry pulls dinner together in 20 minutes flat. It’s sweet-savory, loaded with veggies, and lands on fluffy rice without breaking a sweat. Got a skillet, a handful of pantry staples, and a bag of broccoli that’s judging you from the crisper? You’re about to turn that into a legit weeknight win.

Why This Stir Fry Slaps (And Saves Your Sanity)

You get all the cozy vibes of takeout without the wait time or mystery ingredients. Ground beef browns fast, veggies cook in minutes, and the sauce practically makes itself. It’s affordable, flexible, and meal-prep friendly—aka the holy trinity of weeknight cooking.

What You’ll Need (Keep It Simple)

For the stir fry:

1 lb ground beef (85–90% lean works great)
4 cups mixed veggies (broccoli, bell pepper, carrots, snap peas, onion)
2 cloves garlic, minced
1 tsp fresh ginger, minced (or 1/2 tsp ground ginger)
1–2 tbsp neutral oil
2–3 green onions, sliced (optional but fancy)
Cooked rice (white, brown, jasmine, or leftover—no judgment)

For the teriyaki sauce:

1/3 cup low-sodium soy sauce
3 tbsp water or beef broth
2 tbsp brown sugar or honey
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp toasted sesame oil
1–2 tsp sriracha or chili-garlic sauce (optional, for heat)
1 tbsp cornstarch (for thickening)

Shortcut Swaps

Veggies: Use a frozen stir-fry blend. No chopping, zero regrets.
Sauce: Bottled teriyaki? Totally fine. Add a splash of soy and vinegar for oomph.
Rice: Microwaveable pouches save the day when you forgot to start the rice (we’ve all been there).

How to Make It (20 Minutes, Promise)

Teriyaki ground beef stir fry in skillet with broccoli

Whisk the sauce: In a bowl, mix soy sauce, water/broth, brown sugar, vinegar, sesame oil, sriracha, and cornstarch. Set aside.
Cook the beef: Heat oil in a large skillet over medium-high. Add ground beef and break it up. Cook until browned and a little crispy at the edges, 5–6 minutes. Drain excess fat if needed.
Add aromatics: Stir in garlic and ginger for 30 seconds until fragrant (aka your kitchen smells amazing).
Toss the veggies: Add chopped veggies. Stir fry 3–5 minutes until tender-crisp. Don’t overcook—no soggy broccoli agendas here.
Sauce it up: Pour in the teriyaki sauce and stir. It’ll thicken and coat everything in about 1–2 minutes.
Finish: Sprinkle green onions. Taste and adjust—more soy for salt, more vinegar for brightness, more honey if you like it sweeter.

Serving Tips

Serve over hot rice. Jasmine rice wins for aroma; brown rice wins for fiber; leftover rice wins for speed.
Garnish with sesame seeds or a drizzle of extra sesame oil if you’re feeling chef-y.

Flavor Moves That Make It Yours

You control the vibe. Want it spicy? Want it tangy? Go for it. Stir fry plays nice with tweaks, so treat this like a template.

Easy Upgrades

Heat: Add red pepper flakes or extra sriracha.
Umami: A splash of fish sauce or a teaspoon of miso paste (trust me).
Brightness: Finish with lime juice or more rice vinegar.
Texture: Toss in water chestnuts, cashews, or toasted sesame seeds.

Protein & Veggie Swaps

Protein: Ground turkey, chicken, or pork work great. Tofu crumbles or tempeh for a plant-based option.
Veggies: Use what you have—zucchini, mushrooms, cabbage, green beans, edamame. FYI, harder veggies (carrots, broccoli) take a minute longer.

Make-Ahead, Meal Prep, and Leftovers

You can cook once and eat smart for days. This stir fry reheats like a champ.

Prep Like a Pro

Chop ahead: Slice veggies and mince garlic/ginger up to 3 days in advance.
Sauce stash: Mix the sauce and refrigerate. Shake before using since the cornstarch settles.
Rice plan: Cook a big batch on Sunday. Portion and refrigerate or freeze.

Storing & Reheating

Fridge: Store the stir fry and rice separately for 3–4 days.
Reheat: Microwave with a splash of water, or warm in a skillet over medium with a bit of oil.
Freezer: Freeze the beef-veggie mix (no rice) for up to 2 months. Thaw overnight and reheat with fresh sauce for best texture.

Smart Cooking Tips You’ll Actually Use

Teriyaki beef over fluffy white rice in ceramic bowl

Make it fast, bold, and not watery. Here’s how to nail it every time.

High heat is your friend: You want sizzle, not steam. Work quickly.
Don’t overcrowd the pan: If your skillet’s small, cook veggies in two batches.
Use cornstarch correctly: Whisk it into the sauce while cold, or it’ll clump.
Balance the flavor: If it tastes flat, add vinegar. If it’s too salty, add a splash of water and a bit more sugar or honey.
Texture matters: Keep veggies tender-crisp for that takeout snap. Overcooked veg = sad face.

Nutrition and Budget (AKA Justify Seconds)

This meal checks a lot of boxes without being boring. Protein from beef, fiber from veggies and rice, and a sauce that doesn’t go overboard. If you want to lighten it, use 90% lean beef and go easy on the sugar. Want it heartier? Add a fried egg on top—IMO, everything gets better with an egg.
On budget: ground beef keeps costs down, and a big bag of frozen veggies stretches it. Rice is cheap and filling. Boom, weeknight math solved.

FAQ

Can I use pre-cooked rice?

Absolutely. Leftover rice or microwaveable pouches work perfectly and save time. If the rice clumps, break it up with a fork before serving.

What if I don’t have cornstarch?

Use 2 teaspoons of flour or arrowroot instead, but note arrowroot thickens faster and can get slick if you boil it. Keep the sauce at a simmer and you’ll be fine.

How do I keep the veggies from going soggy?

Crank the heat, don’t overcrowd the pan, and stir fry quickly. Add harder veggies first (carrots, broccoli), then add softer veggies (peppers, snap peas) later so everything finishes together.

Is this good for meal prep?

Yes. Portion rice and stir fry into containers, keep the sauce slightly looser (add a splash of water), and reheat gently. Add fresh green onions after reheating for a little crunch.

Can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce and check that your vinegar and sriracha are gluten-free. Serve with rice or cauliflower rice.

What veggies pair best with teriyaki?

Broccoli, bell peppers, carrots, mushrooms, snap peas, and onions. They hold up to heat and soak up sauce like champs.

Conclusion

This teriyaki ground beef stir fry delivers big flavor with minimal effort and dishes. It’s flexible, fast, and honestly kind of addictive. Keep the sauce ratios handy, raid your veggie drawer, and you’ll have a weeknight dinner that tastes like you tried way harder than you did—FYI, that’s the goal.