Spicy Ground Beef Stir-Fry Bowl with Garlic Veggies & Steamy Rice – Quick, Bold & Satisfying

This Spicy Ground Beef Stir-Fry Bowl is the perfect one-bowl meal for busy weeknights — quick to cook, packed with flavor, and full of tender garlic-infused veggies over fluffy steamy rice. It’s rich, savory, slightly sweet, and fiery in all the right ways. Think Korean-style beef meets a classic veggie stir-fry — all ready in under 30 minutes.

With bold chili-garlic sauce, umami-rich soy, and crispy-edged ground beef, this meal is endlessly versatile. Add whatever vegetables you have on hand, spoon it over rice, and you’ve got a satisfying, balanced dinner with minimal fuss.

Ingredients Overview

Each component of this stir-fry brings depth, heat, and texture to create a balanced, vibrant bowl.

Ground Beef

• Lean ground beef (85–90%): Cooks quickly and gets deliciously crisp in the pan.

• Substitute: Ground chicken, turkey, or plant-based meat alternatives work great too.

Sauce Base

• Soy sauce: Salty and umami-rich.

• Brown sugar: Balances heat with subtle sweetness.

• Chili garlic sauce or Gochujang: The heat source — adds fire and fermented depth.

• Rice vinegar: Adds a tangy balance.

• Sesame oil: A finishing oil for nutty aroma and depth.

Garlic Veggies

• Garlic: Used generously — sautéed to release deep aroma.

• Vegetables:

  • Bell peppers

  • Broccoli florets

  • Carrots

  • Snow peas or zucchini

• Stir-fried until just tender-crisp, the vegetables bring freshness and crunch.

Rice

• Steamed white rice (jasmine or basmati): Fluffy and neutral — the perfect base.

• Brown rice, cauliflower rice, or quinoa also work.

Garnish

• Green onions: Freshness and color.

• Toasted sesame seeds: Nutty crunch.

• Optional: Fried egg, sriracha drizzle, or crushed peanuts.

Step-by-Step Instructions

1. Cook the Rice

• Cook 1.5 cups jasmine rice with 3 cups water using stovetop, rice cooker, or Instant Pot.

• Fluff and keep warm. (Or reheat pre-cooked rice for speed.)

2. Make the Stir-Fry Sauce

In a small bowl, whisk together:

• 1/4 cup low-sodium soy sauce

• 1 tbsp brown sugar

• 1 tbsp rice vinegar

• 1 tbsp chili garlic sauce (or 2 tsp gochujang)

• 1 tsp sesame oil

• Optional: 1 tsp cornstarch for a lightly thickened glaze

Set aside.

3. Brown the Ground Beef

• In a large skillet or wok, heat 1 tbsp neutral oil over medium-high heat.

• Add 1 lb ground beef. Break up with a wooden spoon.

• Cook until well-browned and crisp at the edges, about 6–8 minutes.

• Add:

  • 2–3 garlic cloves, minced

  • 1 tsp fresh grated ginger (optional)

Sauté 1–2 minutes until fragrant.

• Pour in the sauce. Stir and let simmer for 1–2 minutes to absorb into beef.

4. Sauté the Garlic Veggies

In a separate pan (or after removing beef), heat:

• 1 tbsp oil + 2 minced garlic cloves.

Add:

• 2 cups chopped broccoli florets

• 1 bell pepper, thinly sliced

• 1/2 cup julienned carrots

• 1/2 cup snow peas or zucchini slices

Stir-fry over high heat for 4–6 minutes until crisp-tender. Season lightly with salt and a splash of soy sauce.

Tip: Cook veggies just until they brighten in color and retain crunch.

5. Assemble the Bowl

• Scoop warm rice into bowls.

• Top with spicy beef and a generous pile of garlic vegetables.

• Garnish with:

  • Sliced green onions

  • Sesame seeds

  • Optional: Chili flakes, lime wedge, or fried egg

Tips, Variations & Substitutions

Pro Tips

• Let beef crisp in the pan without stirring too often — caramelization = flavor.

• Use high heat for veggies to keep them vibrant and snappy.

• For extra saucy bowls, double the sauce and stir half into veggies too.

Variations

• Korean-style: Add a spoon of Gochujang to the sauce and top with a runny fried egg.

• Thai-inspired: Use fish sauce and Thai basil for a spicier, aromatic version.

• Teriyaki twist: Use teriyaki sauce instead of soy-chili for a sweeter, kid-friendly option.

Substitutions

• Beef → Ground turkey, chicken, pork, or tofu

• Rice → Brown rice, cauliflower rice, or soba noodles

• Chili garlic sauce → Sriracha, sambal oelek, or Gochujang

• Vegetables → Use what you have: cabbage, mushrooms, kale, or baby corn

Serving Ideas & Occasions

Pair With:

• Cucumber salad for a cooling side

• Kimchi or pickled veggies for contrast

• Miso soup or scallion broth

• Fried egg or jammy eggs on top

Perfect For:

• Weeknight dinners (under 30 minutes!)

• Meal prep bowls (store 4 days in fridge)

• High-protein lunches

• Spicy comfort food cravings

This bowl packs in flavor, color, and texture — and reheats like a dream.

Nutritional & Health Notes

Balanced with lean protein, fresh vegetables, and satisfying rice, this dish is nutritious without being heavy.

Per serving (1 of 4) – approximate:

• Calories: ~500

• Protein: ~28g

• Carbs: ~40g

• Fat: ~25g

• Fiber: ~4g

To make it lighter:

• Use 90–93% lean ground beef

• Swap rice for cauliflower rice

• Reduce oil and sugar in the sauce

FAQs

Q1: Can I make this ahead for meal prep?
Yes! This dish keeps well in airtight containers for up to 4 days. Reheat gently in a skillet or microwave.

Q2: Can I make it less spicy?
Definitely. Reduce the chili garlic sauce or replace with mild teriyaki sauce.

Q3: Can I use frozen veggies?
Yes. Use a frozen stir-fry mix and sauté until just heated through.

Q4: What’s the best rice to use?
Jasmine or basmati rice for fluffiness. Brown rice or quinoa for a whole grain option.

Q5: Can I double the sauce?
Yes, especially if you like a saucy bowl or want to coat the vegetables too.

Q6: What can I use instead of chili garlic sauce?
Sriracha, sambal, Gochujang, or even hot sauce plus a little garlic will work.

Q7: How do I make it gluten-free?
Use tamari or coconut aminos in place of soy sauce, and make sure your chili sauce is gluten-free.

Print