Versatile and simple, stir-frying is a tried-and-true, go-to method for getting dinner on the table FAST. We love stir-frying for countless cheap and easy dinners, but especially in this recipe that combines ground beef with broccoli, carrots, and teriyaki sauce. Ground beef means no slicing or dicing the meat; just go from the package directly to the pan and get cooking. Use lean ground beef in this recipe, so the stir fry doesn’t end up greasy. Stir frying is very versatile—you can customize the meat or vegetables to your tastes, but sometimes it’s nice to have a guide. Here beef, broccoli, and shredded carrots round out the dish, but these 3 rules will guide you to the perfect stir fry.

The sauces:

In this recipe, we made two to complete the dish. One is a homemade teriyaki sauce that thickens up and cooks in the pan, flavoring and seasoning the meat and vegetables. The second sauce is a finishing sauce of sour cream and sriracha which is drizzled over top, adding a non-traditional creamy element in addition to a little heat.

Have everything ready to go:

Once you start cooking, your stir-fry can be done in as little as minutes, so you want everything chopped and ready to go. Divide the ingredients into bowls based on when they go into the dish, so all you have to do is grab one for each step and keep going.

Don’t overload the pan:

There is a sweet spot on the amount of food in a stir-fry. Flavor is built as the ingredients browning the hot pan. Crowding means ingredients will steam rather than brown. If you want to make dinner for more than 4 people, cook this recipe twice rather than doubling the amount in the pan.

Made this stir-fry? Let us know how it went in the comments below!

Yields: 4 servings

Prep Time: 10 mins

Total Time: 30 mins


  • 1 1/2 c.

    jasmine or long-grain white rice

  • Kosher salt

  • 1/2 c.

    sour cream

  • 2 tbsp.


  • 1/3 c.

    packed dark brown sugar

  • 1/3 c.

    reduced-sodium soy sauce

  • 1 tbsp.


  • 1 tbsp.

    unseasoned rice vinegar

  • 2 tsp.

    toasted sesame oil

  • 3


  • 2 tbsp.

    vegetable oil

  • 3

    cloves garlic, finely chopped

  • 1 tbsp.

    finely chopped peeled ginger

  • 1 1/2 lb.

    lean ground beef

  • 6 oz.

    broccoli florets, chopped into bite-size pieces (about 3 c.)

  • 5 oz.

    carrots, shredded (about 1 1/2 c.)

  • 2 tbsp.

    toasted sesame seeds, divided



In a medium saucepan over high heat, bring rice, salt, and 2 cups water to a boil. Cover and reduce heat to medium-low. Simmer until rice is tender and water is absorbed, about 17 minutes.

  1. Meanwhile, in a medium bowl, whisk sour cream and sriracha until smooth. If needed, add water, a few drops a time, until sauce is a good consistency for drizzling. Refrigerate until ready to use.
  2. In another medium bowl, whisk brown sugar, soy sauce, cornstarch, vinegar, sesame oil, and 1/2 cup water until smooth. Let sit at room temperature until ready to use.
  1. Remove dark green parts from scallions and thinly slice on a diagonal; set aside for serving. Thinly slice white and light green parts.
  2. In a large nonstick skillet or wok over high heat, heat oil. Cook garlic, ginger, and white and light green scallion parts, stirring frequently, until light golden, about 1 minute. Add beef and cook, breaking up into smaller pieces, until just cooked through and starting to brown, about 5 minutes.
  3. Add broccoli and cook, stirring frequently, until bright-green, about 2 minutes. Add carrots and reserved soy sauce mixture. Cook, stirring frequently, until sauce thickens and vegetables are crisp-tender, 3 to 4 minutes more.
  4. Divide rice among bowls. Spoon beef mixture over top. Drizzle with sriracha-sour cream. Sprinkle with reserved dark green scallion parts and sesame seeds.

Related Video: Beef & Broccoli

2023-12-07T16:05:34Z dg43tfdfdgfd