This quick Chinese ground beef stir-fry features ground beef, potatoes, and a flavorful sauce. It is so delicious and ready in just 20 minutes. Perfect for busy days!
About this Ground Beef and Potatoes recipe
Minced beef is budget-friendly and easy to find. I often buy a large tray, divide it into portions, and freeze them for later use.
Minced beef is a fail-proof option for stir fry since it never gets overcooked or chewy.
In this recipe, I use the classic Chinese stir-fry combination of ginger, garlic, and spring onion, with a sauce made from soy sauce, rice wine, and corn starch. Fresh chilli and coriander add an extra flavour—it tastes amazing; you must try it! 👨🍳
It pairs perfectly with rice, but if I want to cut down on carbs, I can enjoy it on its own. The potatoes are filling enough for a satisfying meal.
Ingredients
- Ground Beef: If using frozen ground beef, make sure it is completely thawed before cooking.
- Potatoes: Any potato works for this recipe, but you can replace it with other non-leafy vegetables, such as celery, eggplant, bell pepper or onion.
- Ginger: Ginger is a key ingredient in this recipe. Use fresh ginger, chopping it as finely as possible to blend well with the minced beef; larger pieces can be too spicy. As I often do, any leftover ginger can be sliced and stored in the freezer for future use.
- Fresh Chili: Fresh chili can vary in spiciness. Pick the one that matches your taste, or leave it out if you prefer less heat.
- Soy Sauce: This recipe uses dark and regular soy sauce. The dark soy sauce gives the ground beef a rich brown colour and a slightly sweet, caramelized flavour. It’s also less salty than regular soy sauce. If you don’t have dark soy sauce, you can substitute it with half the amount of regular soy sauce.
Instructions for Ground Beef Stir-Fry
Step One: Pan-frying potatoes
- Heat oil in a non-stick pan over medium heat, add the potato cubes and cook until lightly browned. Set aside.
Step Two: Pan-frying ground beef
- Add the ground beef to the non-stick pan with the remaining oil, and pan-fry until the moisture evaporates and sizzles.
- Add the ginger, garlic, and spring onion to the pan, stirring and frying with the ground beef until lightly browned.
- Mix the dark soy sauce thoroughly with the ground beef, and fry for about 10-15 seconds.
Step Three: Combine the potatoes and sauce
- Return the potato cubes to the pan, reduce the heat to low to medium, and pour in the cornstarch sauce. Stir well for about 30 seconds.
- Add coriander, turn off the heat, then serve.
Cooking Tips
- Removing the ginger skin is unnecessary, but it looks better, as many Chinese restaurants do. You can use a spoon to easily scratch the ginger skin off.
- Pan-frying the ground beef with dark soy sauce is a crucial step. I once skipped it, and the dish didn’t turn out as good.
- When you mix in the sauce with cornstarch, stir it well before pouring it in. Turn the heat low to medium to ensure the sauce blends smoothly without forming lumps.
- If you’re not serving it with rice, reduce the soy sauce so it won’t be too salty to eat on its own.
Ground Beef Stir Fry
This quick Chinese ground beef stir-fry features ground beef, potatoes, and a flavorful sauce, all ready in just 20 minutes. Perfect for busy days!
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Servings 2
Ingredients
- 200 g ground beef
- 1 cup potatoes (cut into cubes, more or less to your liking)
- 1/3 cup oil (more or less to your liking)
- 1 tablespoon garlic (finely chopped)
- 1 teaspoon ginger (finely chopped)
- 1 tablespoon spring onion (The stem parts)
- 1 tablespoon fresh chili (more or less to your liking)
- 1 teaspoon dark soy sauce
- 1/4 cup coriander (chopped, more or less to your liking)
Sauce
- 2 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 4 tablespoon water
Instructions
- Pan-frying potatoes: Heat oil in a non-stick pan over medium heat, add the potato cubes and cook until lightly browned. Set aside.
- Pan-frying ground beef–Add the ground beef to the non-stick pan with the remaining oil, and pan-fry until the moisture evaporates and sizzles.-Add the ginger, garlic, and spring onion to the pan, stirring and frying with the ground beef until lightly browned.-Add the dark soy sauce, mix it thoroughly with the ground beef, and fry for about 10-15 seconds.
- Combine the potatoes and sauce–Return the potato cubes to the pan, reduce the heat to low to medium, and pour in the cornstarch sauce. Stir well for about 30 seconds.-Add coriander, turn off the heat, then serve.
Recipe Notes:
- Removing the ginger skin is unnecessary, but it looks better, as many Chinese restaurants do. You can use a spoon to easily scratch the ginger skin off.
- Pan-frying the ground beef with dark soy sauce is a crucial step. I once skipped it, and the dish didn’t turn out as good.
- When you mix in the sauce with cornstarch, stir it well before pouring it in. Turn the heat low to medium to ensure the sauce blends smoothly without forming lumps.
- If you’re not serving it with rice, reduce the soy sauce so it won’t be too salty to eat on its own.
Nutrition Information:
Calories: 858kcalCarbohydrates: 31gProtein: 31gFat: 69gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 38gTrans Fat: 2gCholesterol: 107mgSodium: 785mgPotassium: 1052mgFiber: 7gSugar: 2gVitamin A: 104IUVitamin C: 35mgCalcium: 125mgIron: 6mg
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