Name: Asian Ground Beef Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Cuisine: American
Ingredients: 2½ tablespoons dark soy sauce; 1 tablespoon hoisin sauce; 2 tablespoons oyster sauce (or use 1½ tablespoons hoisin as a swap); 1 tablespoon Chinese cooking wine; 2 teaspoons white sugar; ½ teaspoon sesame oil; ¼ teaspoon white pepper (or black pepper if preferred); 1 tablespoon neutral oil (like canola or vegetable); 2 garlic cloves, minced; 1 small onion, finely chopped; 1 lb (500g) ground beef; ½ cup sliced scallions (plus extra for garnish); Sesame seeds, for garnish

If you’re like me, you probably have a pack of ground beef lurking in your fridge or freezer at all times. It’s my backup plan for those nights when I don’t want to think too hard about dinner, but still want something homemade that everyone will happily eat.

This Asian Ground Beef is one of my favorite ways to use it. Fast, fuss-free, and packed with the kind of savory-sweet, garlicky sauce that makes you want to lick the bowl. It’s one of those meals that rescues you on busy weeknights, and it comes together so quickly that it often beats takeout time.

I love that it’s a one-pan wonder with no fancy techniques or hard-to-find ingredients. Just solid, reliable flavors that always hit the spot.

Why You’ll Love This Recipe

Honestly, this is the recipe I pull out when I’m exhausted and tempted to order in. Instead, I can whip this up in the time it would take to pick up the phone—and it tastes even better.

It’s one of those wonderfully flexible dishes, too. Ground beef is just the start. I’ve made it with ground chicken, turkey, and pork depending on what’s in the fridge.

And it’s budget-friendly. A small amount of beef stretches a long way here, especially if you serve it over rice or a big pile of sautéed veggies. Perfect for feeding a hungry family without blowing the grocery budget.

Most of all, it just tastes good. It’s got that classic takeout vibe, but made at home so you can tweak it to your liking.

Here’s What You’ll Need

This is one of those recipes that makes you realize how handy a well-stocked pantry is.

Ground beef: I usually go for lean, but use whatever you have. If there’s more fat, just drain a bit off after browning.
Garlic: Freshly minced if you can. I sometimes cheat with the jarred stuff on really tired nights.
Ginger: Fresh is best, but ground ginger will do in a pinch. I keep a knob in the freezer and grate it straight in.
Soy sauce: The backbone of the sauce. I like to use low-sodium so I can control the salt.
Oyster sauce: Adds that sweet-salty depth you find in so many stir-fries. Don’t skip it if you want that restaurant-style flavor.
Hoisin sauce: Slightly sweet, slightly tangy, it rounds everything out.
Rice vinegar: Gives it a gentle brightness.
Brown sugar: Just enough to balance the salt and acidity.
Red pepper flakes (optional): For a gentle heat. I usually add a pinch for the adults and skip it if the kids are eating.
Scallions: For color and freshness. I like to pile them on at the end.

Everything here is a pantry staple in my house. If you love making Asian-inspired dishes, it’s worth keeping these on hand.

How to Make Asian Ground Beef

This is one of those gloriously easy, no-fuss dinners that’s ready in under 20 minutes.

Brown the beef: I start by heating a bit of oil in the pan. Toss in the ground beef and break it up as it browns. You want to see some caramelized bits for maximum flavor.
Add aromatics: In goes the garlic and ginger. The smell always makes my family wander into the kitchen asking when dinner will be ready.
Pour in the sauce: Soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar—everything gets stirred in to coat the beef in that glossy, delicious sauce.
Simmer briefly: Just a minute or two to meld the flavors.
Finish with scallions: I like to turn off the heat and stir them in last for freshness.

That’s it. Truly weeknight-friendly.

What to Serve It With

My default is steamed jasmine rice. There’s something about soaking up that savory sauce with fluffy rice that never gets old.

If I want to lighten things up, I go with cauliflower rice—it’s a nice low-carb option that still does the job.

For veggies, I’ll often sauté bok choy or toss together a quick cucumber salad with rice vinegar and sesame oil. The cool crunch is such a nice contrast to the rich beef.

On especially busy nights, even a bagged salad mix with a light dressing works. No shame in keeping it simple.

Tips and Variations

Over the years, I’ve played around with this recipe a lot. Here are some things I’ve learned:

Use what you have: Ground chicken, turkey, or pork all work well. It’s a great way to use up whatever’s in the freezer.
Add veggies: Sometimes I’ll toss in shredded carrot, diced bell pepper, or even frozen peas. Makes it a full meal in one pan.
Spice it up: If we’re in the mood for heat, I’ll add chili garlic sauce or sriracha.
Double the sauce: My husband loves things extra saucy, so I often double the sauce ingredients if I’m serving it over rice.
Make it ahead: This keeps well in the fridge for a few days and actually tastes even better the next day. Perfect for meal prep.

Why I Love Recipes Like This

To me, meals like this are the definition of practical home cooking. They’re not fussy. They don’t need special trips to the store. And they’re infinitely adaptable.

Most importantly, they get dinner on the table with minimal stress—and everyone actually wants to eat it.

There’s something so satisfying about cooking a meal that makes the house smell incredible, doesn’t require complicated steps, and lets you sit down with your family instead of hovering over the stove all night.

It’s the kind of cooking that makes you feel taken care of—even if you’re the one making it.

Yield: 4