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Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight Recipe
Ben Carraoli

Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight Recipe

When I first made this Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies Delight, I honestly didn’t expect it to become such a regular dinner in my kitchen. The smell of garlic sizzling in the pan instantly made my kitchen feel warm and inviting. I love how the bold, slightly sweet heat blends perfectly with the savory ground beef.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – Use lean ground beef for less grease but not too lean or you’ll lose flavor. Ground turkey or chicken can also work.
  • 1/4 cup soy sauce – Adds rich umami depth. Use low-sodium if you prefer more control over saltiness.
  • 1 tsp chili flakes – Provides heat; adjust depending on your spice tolerance.
  • 2 tbsp brown sugar – Balances the spice and salt. Honey or maple syrup are good substitutes.
  • 2 tbsp sesame oil – Gives a nutty aroma that makes the dish taste authentic.
  • 4 cloves garlic minced – Fresh garlic works best; avoid pre-minced jarred garlic for stronger flavor.
  • 2 cups broccoli florets – Adds crunch and nutrition. Cut evenly for consistent cooking.
  • 1 medium red bell pepper sliced – Adds sweetness and vibrant color.
  • 1 medium zucchini sliced – Cooks quickly and keeps the dish light.
  • 1 cup mushrooms sliced – Adds earthiness and hearty texture.
  • 2 tbsp olive oil – Used for sautéing vegetables smoothly without sticking.
  • 4 cups of steamed white rice – Fluffy rice makes the perfect base. Brown rice or quinoa can be used for a healthier twist.

Method
 

  1. Wash and chop all vegetables into evenly sized pieces for even cooking. Mince the garlic finely so it distributes flavor throughout the dish. Measure out sauces and seasonings beforehand to avoid overcooking while searching for ingredients.
  2. Heat sesame oil in a skillet over medium heat. Add minced garlic and cook briefly until fragrant. Add ground beef, breaking it apart as it browns. Stir in soy sauce, chili flakes, and brown sugar, cooking until the sauce thickens and coats the meat evenly.
  3. In a separate pan, heat olive oil over medium heat. Add garlic first, allowing it to release aroma without burning. Add mushrooms, then broccoli, zucchini, and bell pepper. Stir-fry until vegetables are tender-crisp, keeping their color vibrant and texture slightly firm.
  4. Spoon warm steamed rice into serving bowls. Top with the spicy ground beef mixture, then add a generous portion of garlic sautéed vegetables. Drizzle any remaining sauce over the top for extra flavor.
  5. For extra richness, top with a fried egg. Sprinkle chopped green onions, sesame seeds, or fresh cilantro for added freshness and presentation appeal.

Notes

  • I prefer using day-old rice because it stays fluffy and doesn’t turn mushy.
  • I never overcrowd the vegetable pan; cooking in batches keeps them crisp.
  • I sometimes add a small splash of rice vinegar at the end for brightness.
  • I always taste the beef before serving and adjust salt or spice levels if needed.
  • I like finishing with a drizzle of extra sesame oil for a deeper aroma.