Sophie Zhang
by: Sophie Zhang
Updated: 2026-01-15
Reading Time: 2 Min.
Cook Time: 25 min

Your Weekday Savior: Stir-Fried Ground Beef with Different Veggies, Ready for Lunch Tomorrow

 

 

Letting Ground Beef and Different Veggies Bring Out the Flavor

Get your troops together:

  • A big 300g of ground beef
  • A colorful mix of frozen vegetables that weighs about 500g
  • A splash of soy sauce, to be exact, 1 tablespoon (15ml)

To make the marinade:

  • 15 ml (1 tablespoon) each of soy sauce, cooking wine, and cornstarch
  • One more tablespoon (15ml) of olive oil, oyster sauce, and Sichuan pepper oil

Let's start cooking:

  1. First, let's give our ground beef a nice bath in a marinade. Put the beef and the marinade ingredients in a bowl and mix them well. This is where the magic happens, everyone! Allow the flavors to mix for at least two hours.

  1. Now let's talk about our vegetables. Put a pot of water on the stove and bring it to a boil. Then, add the mixed vegetables. Blanch them until they start to float like tiny life rafts. Let them drain well and then put them aside for their big moment.

  1. It's time to heat up our pan. Put it on medium heat and add some oil. When the oil starts to shine, it's time for our marinated ground beef to come in. Stir-fry it until it turns a nice brown color.

  1. Now, tell the blanched vegetables to come to the party. Add them all and stir-fry them with a tablespoon of soy sauce. This is the most important step for flavor, folks. It really ties everything together!

I love how this dish can be used in so many ways. It goes well with rice, noodles, or even just a plain steamed bun. The best part? It's my favorite thing to do on busy weekdays. I like to serve these the way they do in my favorite homestyle restaurants: no frills, just good, filling food. Have fun!

Nutrition

Kcal 480
Fat 28 g
Protein 35 g
Carbohydrates 20 g
Sophie Zhang

Sophie Zhang

Hello, I'm Sophie, the chef who tries new things at Flavors of China. I enjoy tweaking recipes to make them more fun and easier to cook. I love classic flavors, but I also like showing you fresh ways to bring them into your own kitchen.I like to do things on my own.I often make up recipes, try out new ideas, and tell you what works (and sometimes what doesn't) so you can feel good about trying new things too. I like to serve meals that are both comfortable and creative, and I always give useful tips to help cooking go smoothly and without stress. We'll find out that Chinese food isn't just for restaurants; it's something you can make every day and have fun doing it.