Summary:

This is a quick and easy recipe for making a ground beef stir fry with mushrooms and onions, tossed in a simple Asian sauce. You only need one pan and seven ingredients to make this low carb beef dinner.

Ground Beef Stir Fry

5 from 3 votes

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Prep: 15

Cook: 20

Yield: 3 servings

INGREDIENTS

▢ 1 pound ground beef (Note 1)
▢ 1 yellow onion, thinly sliced
▢ 8 ounces mushrooms, sliced (Note 2)
▢ 4 scallions, thinly sliced (Note 3)
▢ 3 tablespoons soy sauce (Note 4)
▢ 1 tablespoon sriracha (Note 5)
▢ 1/2 teaspoon ground black pepper

INSTRUCTIONS

Make Sauce: Stir together soy sauce and sriracha in small bowl until very smooth, with sriracha completely incorporated. Set aside.
Cook Meat: Add beef to high-sided 10-inch saute pan (Note 6) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and starting to fry in its own grease, about 6 minutes.
Cook Veggies: Keeping beef and grease in pan, add mushrooms, onions, and black pepper. Cook until mushrooms are shrunken and onions are mostly translucent, stirring frequently to prevent anything sticking to pan, 5 to 10 minutes. As onions are softening, beef and mushrooms should begin to brown.
Add Finishings & Serve: Stir in sauce until well-mixed, about 1 minute. Turn off heat, and stir in scallions. Serve (Note 7), optionally using slotted spoon so that grease remains in pan, and store any leftovers (Note 8).

NUTRITION

Makes 3 Servings (Note 9)

Amount Per Serving (1.75 cups):

Calories 410 (48% from fat)
Total Fat 22g	34%
Saturated Fat 9g	43%
Cholesterol 133mg	44%
Sodium 1100mg	46%
Net Carb 8.5g
Total Carb 9.5g	3%
Dietary Fiber 1g	5%
Sugars 3g
Protein 42g

Vitamin A 1% · Vitamin C 12% · Calcium 8% · Iron 29%

PHOTOS

ingredients for ground beef mushroom onion stir fry

NOTES & TIPS

(1) Ground Beef. I use 85% lean. Don’t have beef? Use ground turkey or pork.

(2) Mushrooms. I use cremini or baby bella.

(3) Scallions. They’re also known as green onions. I use the green parts and some of the white parts.

(4) Soy Sauce. I use regular (not low sodium) soy sauce by Kikkoman. To make this stir-fry paleo and whole 30 compliant, substitute with coconut aminos.

(5) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce, or a milder sauce if you can’t handle spiciness.

(6) Pan. The pan should be large enough to simultaneously hold the ground beef, onions, and mushrooms. I use a nonstick 10-inch pan with 3-inch-tall sides. No lid needed. It’s not necessary to pre-heat the pan, and oil is not required.

(7) Serving. Serve while hot, in a bowl or even wrapped in lettuce cups. Pair with side dishes like cauliflower rice or saucy tofu, or an appetizer like asian cucumber salad.

(8) Leftovers. Cover and store leftovers in the refrigerator for up to 2 days. Reheat using the microwave or a skillet on the stovetop until heated through.

(9) Adjusting Yield. You can halve or double the ingredients proportionally, adjusting the cooking time as needed for the same effect. If halving, use a smaller 8-inch pan. If doubling, use a larger 12-inch pan.

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Saundra Watson

Easy and delicious. Will make it again!

Helen

Delicious – an easy meal that goes great with anything!! I’ve made it several times.

Kristi

Super easy and tastes great. I did add an orange pepper because it needed to be used and served it over cauliflower/ broccoli rice. This will be a go to week night meal.

Ground Beef Mushroom Onion Stir Fry