Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice

Okay, so I’ve made this Spicy Ground Beef Stir-Fry Bowl approximately 47 times in the past two months. Not joking. My family literally refuses to let me make anything else on Tuesdays now because, and I quote my husband, “this is the only thing that makes me forget about my terrible commute.”

Look, I’m gonna be honest… the first three attempts were kind of disasters. Complete disasters, actually. The beef came out weirdly gray and watery (gross), the veggies were simultaneously burnt AND raw (how is that even possible?), and I’m pretty sure I added so much garlic that my neighbor two doors down could smell it. But here’s the thing—I kept trying because buried under all those mistakes was something really, really good.

Now, here’s what makes this simple ground beef stir fry different from all those other recipes you’ll find online. Most of them are either way too complicated (who has time to marinate beef for 4 hours on a Tuesday?) or they’re so bland that you might as well be eating cardboard with soy sauce. This one? It’s spicy, it’s garlicky, it comes together in like 20 minutes, and it actually tastes like something you’d order from that sketchy-but-amazing Chinese place downtown.

Why This Ground Beef Stir Fry With Vegetables Actually Works

I think… no, I know this works better than other ground beef stir fry recipes because we’re doing a few things that most recipes skip. First, we’re getting the pan smoking hot before the beef goes in. I learned this the hard way after watching my ground beef essentially boil in its own juices for weeks. Second, we’re using cabbage along with the other veggies, which gives you this amazing crunch that holds up even after everything’s cooked.

My 8-year-old refuses to eat anything green, but somehow loves this. I think it’s because the cabbage doesn’t look “salad-y” to him? Kids are weird.

And before anyone asks—yes, this is basically a ground beef stir fry with cabbage situation, but we’re also throwing in bell peppers, snap peas (or whatever you have), and so much garlic that vampires won’t come near your house for a week. (Trust me on this one.)

What You’ll Need for the Best Spicy Ground Beef Stir-Fry Bowl

For the beef:

• 1 pound ground beef (I use 85/15 because the fat = flavor)
• 3 tablespoons soy sauce (Kikkoman, none of that low-sodium nonsense)
• 2 tablespoons sriracha (or more if you’re brave)
• 1 tablespoon brown sugar (yes, really)
• 1 teaspoon sesame oil (don’t skip this!)

For the veggies:

• Half a head of cabbage, roughly chopped (good luck finding decent cabbage this time of year—mine’s always a bit sad-looking)
• 1 red bell pepper, sliced thin
• 1 cup snap peas or green beans (whatever’s on sale)
• 6 cloves garlic, minced (or 8 if you’re me)
• 1 tablespoon fresh ginger, grated (or that squeeze tube stuff from Trader Joe’s works fine)
• 2 tablespoons vegetable oil

For serving:

• 3 cups cooked white rice (jasmine if possible)
• Green onions, sliced
• Sesame seeds (the toasted kind from the Asian aisle)
• Extra sriracha because obviously

Quick note about the rice—I make mine in my rice cooker while I’m getting everything else ready. If you don’t have a rice cooker… get one. Seriously. Changed my life. But also, stovetop rice works totally fine, just start it first because it takes longer than the actual stir-fry.

How to Make This Easy Spicy Ground Beef Stir-Fry Bowl

Step 1: Get your rice going first. Nothing worse than having your stir-fry done and then realizing your rice needs another 15 minutes. Been there, done that, ate cold stir-fry.

Step 2: Mix together the soy sauce, sriracha, brown sugar, and sesame oil in a small bowl. This is your sauce. Set it aside and—oh wait, I forgot to mention—taste it now and adjust the spice level because once it’s in the beef, it’s too late. Last Tuesday I made it way too spicy and my daughter literally cried. Mom of the year over here.

Step 3: Heat a large skillet or wok (I use my 12-inch cast iron because I’m fancy like that) over HIGH heat. And I mean HIGH. Like, almost smoking. This is crucial for getting that restaurant-style sear on the beef.

Step 4: Add 1 tablespoon of oil, let it shimmer for like 5 seconds, then dump in your ground beef. Now here’s the key—DON’T TOUCH IT for at least 2-3 minutes. I know it’s tempting. Resist. Let it get brown and crispy on the bottom. It’ll look weird at first, kinda lumpy and wrong, but that’s normal.

Step 5: Break up the beef with a wooden spoon (don’t use a whisk for this, trust me, spoon works better), and cook until it’s mostly browned, about 5-6 minutes total. If there’s a ton of grease, drain most of it out but leave a little for flavor.

Step 6: Push the beef to the edges of the pan and add another tablespoon of oil to the center. Toss in your garlic and ginger and stir like crazy for about 30 seconds until it smells amazing and you question why you don’t cook with this much garlic every single night.

Step 7: Add all your veggies to the pan. Cabbage first (it needs the most time), then peppers, then snap peas. Stir-fry everything together for about 5-7 minutes. You want the cabbage to soften but still have some crunch. Some recipes will tell you to cook it for 15 minutes. Those recipes are wrong.

Step 8: Pour in your sauce mixture and stir everything together. Set timer for 2 minutes, then inevitably forget and panic at 3 minutes (it’s fine, just don’t go past 4). The sauce should thicken slightly and coat everything in this gorgeous, glossy, spicy goodness.

Serving This Sweet and Spicy Ground Beef Stir-Fry Bowl

Okay, this part is important. Don’t just dump everything in a bowl and call it done. Here’s what you do:

1. Rice on the bottom (generous scoop, like a full cup per person)
2. Beef and veggie mixture on top
3. Sprinkle with green onions and sesame seeds
4. Drizzle with extra sriracha if you want your mouth to hate you

My husband likes to add a fried egg on top. Is it traditional? No. Is it delicious? Absolutely. Sometimes he adds kimchi on the side too, which sounds weird but totally works with the thai stir fry beef and vegetables vibe we’ve got going.

Kids eat this with ketchup. Adults don’t ask why. We just… we’ve learned not to ask.

Random Tips I’ve Learned the Hard Way

Found out by accident that adding a splash of white wine (like maybe 2 tablespoons?) right before the sauce goes in makes everything taste more “restaurant-y.” I was cooking with a glass of wine in hand one night and some accidentally splashed into the pan. Happy accident.

DO NOT skip the high heat. This is not a gentle simmer situation. If your smoke alarm goes off a little, that’s basically you doing it right. (Just kidding, kind of.)

If you want to make this ground beef stir fry mediterranean style… honestly, I’m not sure how that would work, but maybe swap the soy sauce for something with lemon? Haven’t tried it. Let me know if you do.

For meal prep people: this keeps in the fridge for about 3-4 days, but I recommend storing the rice separately because otherwise it gets musty. Reheat everything in a skillet with a tiny splash of water to keep it from drying out.

Don’t buy pre-minced garlic in the jar. Just don’t. It’s gross and tastes like sadness. Fresh garlic or nothing.

Why This Recipe Basically Runs My Life Now

This spicy ground beef stir fry bowl with rice has become my go-to for literally everything. Busy weeknight? This. Forgot to meal plan? This. Want to impress someone without actually trying that hard? This.

People keep asking for the recipe at potlucks, which is hilarious because it’s so simple that I feel like a fraud. But you know what? Simple is good. Simple means I’m not spending 3 hours in the kitchen on a Tuesday night when I’d rather be watching Netflix.

Is it authentic Chinese food? Probably not. Am I Chinese? Nope. But is it delicious, relatively healthy, and something my entire family will actually eat? Yes, yes, and YES.

The best part about this chinese spicy ground beef stir fry bowl is that it’s basically impossible to mess up once you get the hang of it. Too much garlic? Still good. Forgot the sugar? Still works. Accidentally bought ground turkey instead of beef? (Done that.) It’s… fine. Different, but fine.

Anyway, I’ve been making this every single week for two months now and I’m still not sick of it, which is saying something because I get bored with food really easily. Actually, you know what? I’m craving this again right now just from writing about it. Thanks a lot, brain.

Try this and let me know what you think! Seriously, come back and tell me if you added anything cool or changed something that made it even better. I’m always looking for ways to level up my weeknight dinners without actually putting in more effort.

Happy cooking! (and may your smoke alarms stay quiet… ish)