Ground Beef and Bean Sprout Stir-Fry

Table of Contents

Ground beef and bean sprout stir-fry is one of those recipes that came together by accident in my kitchen but quickly became a regular on busy weeknights. I had a pound of ground beef to use up, a bag of fresh bean sprouts from the market, and just enough pantry ingredients to put something together. What started as a quick fix turned into a flavorful, balanced dish that I now crave often.

The beauty of this stir-fry is its simplicity. The beef is juicy, the sprouts stay crisp, and the sauce brings everything together with just the right mix of savory and tangy. There are no complicated steps or hard-to-find ingredients. This dish is exactly the kind of recipe I like to share. It’s easy, satisfying, and leaves you feeling good about what you cooked.

In this article, I’ll walk you through everything you need to make a great ground beef and bean sprout stir-fry. You’ll get a step-by-step guide, tips for substitutions, serving suggestions, and more. Whether you’re cooking for one or feeding a family, this meal is a reliable go-to that you can make in under thirty minutes.

Why Ground Beef and Bean Sprout Stir-Fry Works So Well

Great Texture in Every Bite

The reason this dish works is because of the texture balance. Ground beef brings a rich, hearty bite, while the bean sprouts stay light and crisp. That mix keeps every mouthful interesting. When you add bell pepper into the mix, you get even more crunch and a little sweetness that rounds things out.

This kind of fast, high-heat cooking locks in flavor without overcomplicating anything. The meat cooks evenly, the vegetables stay vibrant, and the sauce clings to everything. If you enjoy quick meals that still feel fresh and homemade, you’ll love this.

Fast, Flexible, and Flavorful

The ingredients here are basic but flexible. Ground beef is affordable and cooks quickly, making it ideal for weeknight dinners. Bean sprouts take only a minute or two to soften, so the whole stir-fry comes together fast. You can swap in other vegetables if needed or turn up the heat with red pepper flakes.

This approach is the same one I use in other dishes, like this simple broccoli and mushroom stir-fry that also relies on contrast and quick cooking. It’s all about working with what you have while keeping the results fresh and full of flavor.

Print

How to Cook Ground Beef and Bean Sprout Stir-Fry Step by Step

Quick Prep, Big Flavor

This recipe starts with a fast marinade. Mix ground beef with soy sauce, sesame oil, salt, and pepper. Just fifteen minutes of resting time builds flavor in a simple way. While the beef marinates, prep the sauce and slice the vegetables.

In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, sugar, and water. This creates a balanced sauce that ties the whole dish together. It’s light but bold enough to coat the meat and vegetables perfectly.

Next, slice your green bell pepper into thin strips. Rinse and drain your bean sprouts. With everything ready to go, the cooking process moves quickly.

Cook Everything in One Pan

Heat a large skillet or wok over medium-high heat. Add cooking oil followed by minced garlic. Stir for about thirty seconds to release the aroma. Add the marinated ground beef and break it apart while cooking until browned. This usually takes about five to seven minutes.

Once the beef is cooked, drain any extra fat. Add the bell pepper and stir-fry just until it softens slightly. Then toss in the bean sprouts and stir for another two minutes. You want them tender but still crisp.

Pour in the sauce and mix everything well. Cook for another minute until the sauce thickens just enough to cling to each bite.

For another quick option that uses similar ground beef techniques, check out this flavorful hot honey ground beef bowl. It’s a great way to keep dinner interesting without much effort.

Ingredient	Quantity
Ground Beef	1 pound
Bean Sprouts	1 pound
Green Bell Pepper	1, thinly sliced
Soy Sauce	2 tablespoons
Oyster Sauce	1 tablespoon

Ground Beef and Bean Sprout Stir-Fry Variations and Substitutions

Customize Your Vegetables

One of the best parts of this recipe is how easily you can adjust it based on what you have. If you don’t have bell pepper, try using thinly sliced carrots, snap peas, or cabbage. Bean sprouts can be swapped for shredded napa cabbage or even thin zucchini strips.

Just remember to add firmer vegetables first so they soften properly before the quick-cooking ones like sprouts or greens. This keeps everything at the right texture when served.

The method is very similar to what I use in my cheesy beef fajita dirty rice casserole where layering textures and seasoning matters just as much as the ingredients themselves.

Make It Spicy, Mild, or Sweet

Want more heat? A pinch of red pepper flakes added at the end gives the dish a kick without changing the main flavor. If you like a hint of sweetness, add a splash of hoisin sauce to the stir-fry sauce.

You can also add chopped scallions or toasted sesame seeds on top for a bit of extra flavor and texture. Even a squeeze of lime at the end adds brightness. This recipe gives you a strong base to build on with little effort.

Serving Ideas and Storage Tips

How to Serve It for Any Meal

This stir-fry goes well with freshly steamed rice, jasmine or brown. You can also serve it over rice noodles or tuck it into crisp lettuce wraps for a lighter option. For a heartier meal, try it over leftover grains like quinoa or barley.

It’s a perfect match for sides like roasted vegetables or quick cucumber salad. If you enjoy creative combos, the stir-fry pairs well with other dishes like this loaded potato meatloaf casserole that also balances comfort with practical ingredients.

Store and Reheat the Right Way

To store leftovers, place the cooled stir-fry in an airtight container in the fridge. It keeps well for up to three days. When reheating, use a skillet with a splash of water to keep it from drying out. A microwave also works but the vegetables may lose a bit of their crispness.

Avoid freezing this dish because bean sprouts don’t hold their texture well after thawing. It’s best enjoyed fresh or within a couple of days. For best results, store rice or noodles separately and reheat them just before serving.

FAQs

What can I use instead of oyster sauce?

If you don’t have oyster sauce, use hoisin sauce or a mixture of soy sauce with a touch of sugar and fish sauce.

Can I use ground turkey instead of beef?

Yes. Ground turkey works well and absorbs the sauce flavors just like beef. Try this ground turkey bowl if you’re looking for another variation.

How do I make this dish low carb?

Skip the rice and serve the stir-fry in lettuce cups or over spiralized zucchini noodles.

Are bean sprouts safe to eat cooked?

Yes. When stir-fried properly for one to two minutes, they are perfectly safe and add great texture to the dish.

This Is the Kind of Stir-Fry You’ll Actually Want to Cook Again

Ground beef and bean sprout stir-fry is fast, flexible, and flavorful. It uses simple ingredients, takes minimal time, and delivers a satisfying dish you’ll want to make again and again. With a quick marinade, one pan, and endless variations, it’s perfect for busy home cooks who still want something fresh and balanced on the table.

Whether you’re new to cooking or just looking for something easy that doesn’t taste basic, this stir-fry delivers on all fronts. Give it a try and see why it’s one of my weeknight favorites.