Ground Beef Stir Fry with Zucchini, Mushrooms, and Maple-Soy Sauce Recipe
This Ground Beef Stir Fry is a quick and flavorful dish featuring tender ground beef, fresh zucchini, mushrooms, and carrots, all tossed in a savory-sweet homemade sauce made with soy sauce, BBQ sauce, maple syrup, garlic, and ginger. Perfect for a weeknight dinner, it’s a balanced meal with crisp-tender veggies and rich umami flavors served over rice or in lettuce cups. Garnished with fresh chives or green onions, it’s both comforting and healthy.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Gluten Free
Ingredients
Scale
Meat and Vegetables
- 1 pound 80-20 ground beef
- 2 medium zucchini, sliced
- 8 ounces brown mushrooms or baby Bella, sliced
- 1 carrot, julienned
- Chives or green onions (optional for garnish)
Sauce
- 3 Tbsp low-sodium soy sauce (gluten-free Tamari suggested)
- 3 Tbsp BBQ sauce (original, sweet, or smoky)
- 2 Tbsp real maple syrup
- 2 garlic cloves, grated or minced
- 1 tsp ginger, grated (or 1 cube frozen ginger, or 1/4 tsp ground ginger)
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil (for sautéing, e.g., vegetable or canola oil)
Instructions
- Mix the Sauce: In a small bowl or measuring cup, combine soy sauce, BBQ sauce, maple syrup, grated garlic, grated ginger, and sesame oil. Stir well and set aside for later use.
- Brown the Beef: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil and then the ground beef. Sauté, breaking the meat apart with a spatula, for about 5 minutes or until fully cooked and lightly browned. This creates flavorful caramelization. Transfer the cooked beef to a bowl but leave any oil in the pan.
- Sauté the Veggies: Using the same skillet, add a little more oil if needed. Add the sliced zucchini, mushrooms, and julienned carrot. Sauté and stir frequently for 2 to 3 minutes, cooking just until the zucchini is half-done and still crisp. Avoid overcooking to keep the veggies firm and fresh.
- Add the Beef and Sauce: Return the cooked beef to the skillet with the veggies. Pour in the prepared sauce and stir everything to combine. Cook for about 2 minutes, stirring occasionally, until fragrant and heated through. This allows the garlic and ginger in the sauce to lightly cook and the zucchini to become crisp-tender.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Remove from heat. Serve hot over freshly cooked rice or use as a filling in lettuce cups. Garnish with chopped chives or green onions if desired for a fresh finishing touch.
Notes
- Use gluten-free Tamari soy sauce to make this recipe gluten-free.
- Adjust the amount of maple syrup if you prefer a less sweet sauce.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the sauce mix.
- Ground beef with 80-20 fat content provides the best flavor and moisture; leaner ground beef can be used but may dry out.
- Serve with steamed rice, quinoa, or inside lettuce cups for a low-carb option.
Keywords: ground beef stir fry, beef and vegetable stir fry, quick dinner recipe, gluten-free stir fry, easy weeknight meal
