Sesame Ground Beef Stir Fry

Looking for a dinner idea that’s quick, satisfying, and loaded with flavor? This ground beef stir fry with sesame sauce, cabbage, celery, and bell pepper might just become your new go-to. It’s the kind of meal that feels like takeout but comes together faster than your delivery app can get a driver. Plus, it’s packed with colorful veggies and savory-sweet sauce that clings to every bite of tender ground beef—absolutely delicious.

What makes this stir fry extra special is the combination of textures and flavors. The beef is juicy and rich, the cabbage adds a nice crunch, and the celery and bell peppers give it that fresh snap. All of it comes together in a glossy sesame sauce that’s slightly sweet, a bit garlicky, and has just the right kick of umami from soy sauce. You don’t need anything fancy—most of the ingredients are pantry staples or fridge regulars.

This is one of those recipes that’s great for cleaning out the fridge or sneaking more veggies into your meal without really trying. You can serve it over steamed rice, noodles, or even wrap it in lettuce for a low-carb option. Whether you’re feeding a hungry family or just yourself after a long day, this dish is hearty without being heavy.

Another reason I love this stir fry? It’s completely flexible. Don’t like celery? Swap it for snap peas or broccoli. Want it spicier? Add a drizzle of chili oil or sriracha. It’s easy to customize, and once you make it once, you’ll probably memorize the process—it’s that simple.

Why You’ll Love It

• Quick and Easy: This stir fry comes together in under 30 minutes, making it perfect for busy weeknights when you want something fast but still homemade.
• Flavor-Packed Sauce: The sesame garlic sauce is rich, slightly sweet, and savory with a hint of nuttiness—so good you’ll want to drizzle it on everything.
• Nutritious and Filling: With a hearty dose of veggies like cabbage, celery, and bell pepper, it’s a balanced meal that doesn’t feel heavy.
• Versatile: You can switch up the protein or veggies based on what you have—ground turkey, chicken, or tofu all work great too.
• Meal Prep Friendly: It stores and reheats beautifully, so you can make a big batch and enjoy leftovers for lunch or dinner the next day.

Ingredient List

For the Stir Fry:

• 1 lb ground beef (preferably lean)
• 2 cups green cabbage, thinly sliced
• 1 red bell pepper, sliced into thin strips
• 1 cup celery, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp sesame oil
• 1 tbsp vegetable oil (or any neutral oil)

For the Sesame Sauce:

• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey (or brown sugar)
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp water

Optional Garnishes:

• Sesame seeds
• Sliced green onions
• Red pepper flakes or chili oil

Ingredient Notes

• Ground beef: I usually go for 85/15 lean beef—juicy but not too greasy. If there’s extra fat, just drain it after browning.
• Cabbage: Green cabbage holds up well and adds great texture. Feel free to mix in purple for color!
• Soy sauce: Low-sodium soy sauce gives you better control over the saltiness of the dish.
• Hoisin sauce: Adds sweetness and depth—don’t skip this! It gives the sauce that sticky, rich restaurant-style flavor.
• Toasted sesame oil: A little goes a long way. Add it at the end for that warm, nutty finish.
• Cornstarch: Helps thicken the sauce so it coats the beef and veggies nicely—don’t leave it out.

Kitchen Equipment Needed

• Large Skillet or Wok: For stir-frying everything evenly. I love using a non-stick wok—it heats fast and makes tossing ingredients super easy.
• Cutting Board & Sharp Knife: For slicing the cabbage, celery, and bell pepper. A good chef’s knife makes prep quicker and safer.
• Small Mixing Bowl: To whisk together the sesame sauce ingredients before adding to the pan.
• Wooden Spoon or Silicone Spatula: Perfect for breaking up the ground beef and stirring without scratching your pan.
• Measuring Spoons & Cups: To keep the sauce ingredients balanced—worth using for that perfect sweet-savory ratio.

Instructions

Step 1: Prep Your Ingredients

Get everything chopped and ready before you start cooking.

• Thinly slice the cabbage, celery, and bell pepper.
• Mince the garlic and ginger.
• In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, honey, sesame oil, cornstarch, and water to make the sesame sauce. Set aside.

Pro Tip:
Keep your veggies similar in size so they cook evenly and stay crisp-tender.

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Step 2: Brown the Ground Beef

Cook the beef first and drain excess fat if needed.

• Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
• Add the ground beef, breaking it up with a wooden spoon.
• Cook for about 6–8 minutes, until browned and fully cooked.
• If there’s too much grease, drain some of it out before the next step.

Pro Tip:
Don’t stir too much at first—let it sear to develop a deeper flavor.

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Step 3: Add Aromatics

Build flavor with garlic and ginger.

• Push the beef to one side of the pan.
• Add minced garlic and ginger to the empty side.
• Stir for about 30 seconds, just until fragrant.
• Mix everything together in the pan.

Pro Tip:
Add the aromatics after browning so they don’t burn—they cook fast!

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Step 4: Toss in the Veggies

Time to stir fry the vegetables until crisp-tender.

• Add the sliced cabbage, celery, and bell pepper to the skillet.
• Stir well to combine with the beef mixture.
• Cook for 4–5 minutes, stirring frequently, until the veggies soften slightly but still have a bit of crunch.

Pro Tip:
Don’t overcook—the crunch gives this dish its signature stir fry vibe.

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Step 5: Add the Sauce

Coat everything in that rich, savory sesame sauce.

• Give the sauce a quick stir to re-mix the cornstarch.
• Pour it over the beef and veggies in the skillet.
• Stir everything together so the sauce evenly coats all ingredients.
• Let it cook for 2–3 more minutes, until the sauce thickens and clings to everything.

Pro Tip:
Whisk the sauce again right before pouring—cornstarch settles fast and needs to be evenly distributed to thicken properly.

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Step 6: Serve and Garnish

Finish with toppings and get ready to eat.

• Remove from heat.
• Sprinkle with sesame seeds, green onions, or a few chili flakes if you like a little heat.
• Serve hot over rice, noodles, or in lettuce cups for a lighter option.

Pro Tip:
Leftovers are even better the next day—store in an airtight container and reheat gently on the stove or in the microwave.

Tips and Tricks for Success

• Prep everything first: Stir fry moves fast—having all your ingredients ready to go will keep things smooth and stress-free.
• Use high heat: A hot pan gives you that classic stir-fry texture and helps prevent soggy veggies.
• Don’t overcrowd the pan: If doubling the recipe, cook in batches to avoid steaming the ingredients.
• Taste as you go: Depending on your soy sauce or hoisin, you may want a splash more sweetness or acid—adjust to your liking.
• Add sauce at the end: This keeps the veggies crisp and ensures the sauce stays thick and glossy, not watery.

Ingredient Substitutions and Variations

• Ground Beef: Swap with ground chicken, turkey, or plant-based crumbles for a lighter or vegetarian option.
• Cabbage: Try using bok choy, napa cabbage, or coleslaw mix for convenience and variety.
• Bell Pepper: Any color works—use green for a slightly more bitter edge or orange/yellow for extra sweetness.
• Celery: Sub with snap peas, green beans, or even zucchini for a similar crunch.
• Soy Sauce: Use tamari for gluten-free or coconut aminos for a lower-sodium, soy-free version.
• Hoisin Sauce: If unavailable, mix 1 tbsp soy sauce + 1 tsp peanut butter + 1 tsp honey + dash of vinegar as a quick substitute.
• Spicy Kick: Add sriracha, red pepper flakes, or a drizzle of chili oil if you love heat.

Serving Suggestions

• Over Steamed Rice: Classic and comforting—jasmine or basmati rice soaks up all that flavorful sauce.
• With Noodles: Toss it with rice noodles or lo mein for a takeout-style twist.
• Lettuce Wraps: Spoon into crisp romaine or butter lettuce leaves for a lighter, low-carb option.
• In a Bowl with Quinoa: A great high-protein, high-fiber base if you’re looking to change it up from rice.
• I love scooping this over fluffy white rice with a side of pan-fried dumplings and some quick-pickled cucumbers—it’s the ultimate cozy weeknight combo!

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze it for up to 2 months—just let it cool completely before sealing.
• Reheat on Stove: Warm in a skillet over medium heat with a splash of water to loosen the sauce.
• Microwave: Heat in 30–60 second bursts, stirring in between until hot.
• Pro Tip: If reheating from frozen, thaw in the fridge overnight before warming to preserve texture.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This dish holds up really well in the fridge. Just store it in an airtight container and reheat when you’re ready to eat—it’s just as tasty the next day.

What’s the best way to keep the veggies from getting soggy?

Stir fry over high heat and don’t overcrowd the pan. Cook the veggies just until they’re slightly tender but still have a bite.

Can I use frozen vegetables?

Yes! Just make sure to thaw and pat them dry to avoid excess moisture. They won’t be quite as crisp, but they’ll still taste great.

Is this recipe spicy?

Not by default—but you can easily add heat with red pepper flakes, sriracha, or chili oil if you like a little kick.

Can I double the recipe?

Definitely. Just cook the beef and veggies in batches to avoid crowding the pan, then combine everything with the sauce at the end.

What should I serve it with for a complete meal?

Rice, noodles, or even cauliflower rice make great bases. Add a simple cucumber salad or steamed dumplings for a full spread.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!