When you need dinner on the table fast but don’t want to compromise on flavour, this sticky beef mince stir fry is your answer. Bold, spicy, sweet and sticky, as well as being packed with vegetables. It delivers all the satisfaction of a favourite Chinese dish in just 30 minutes—and it’s made in one pan. This is the kind of weeknight dinner that feels like a treat but requires minimal effort.
Mince vs sliced beef
Most stir-fries call for thinly sliced beef, which requires more prep time and budget. Using beef mince is an absolute game-changer. It cooks quickly and absorbs the sauce beautifully. Just break it up as it browns and you’re done. The smaller pieces mean every bite is coated in that sticky, savoury sauce, and you get more surface area for caramelization and flavour. Mince is budget-friendly, and if you don’t have beef, this recipe works equally well with pork, turkey, or even plant-based mince for a vegetarian version. The technique stays the same, and the results are just as delicious.
Waste not want not
We’re using every part of the vegetables in this dish. From the white and green of the spring onions, to the stems and leaves of the coriander, and even the broccoli stem. Broccoli is ideal for stir fries as it’s quick to cook and holds its shape well whilst soaking up the flavours in those little florets. The key is ensuring you cut the florets nice and small – think no bigger than the end of your thumb – and on top of that, we’re dicing up the broccoli stem to ensure nothing goes to waste.
One pan weeknight wonder
Everything for this dish happens in one pan. From the browning of the mince, the cooking of the vegetables, and the creation of the sweet and spicy sticky sauce. We build the flavours as we go. No complicated techniques, just hands-on cooking that delivers maximum flavour and minimum washing up! Perfect for weeknights when you want something healthy, tasty, satisfying, and quick. Serve with your favourite steamed rice or noodles, and you have a complete one-bowl meal.
Other beef recipes
Another beef recipe for a one-pot dish is my Pasty Pie.
Yes. You can make this dish with cauliflower instead of broccoli, but the cauliflower would require a little more cooking. You should therefore quickly steam the cauliflower for 2-3 minutes before adding it to the beef stir fry pan.
Of course! The more the merrier. But think of using vegetables you would usually find in a stir fry.
Spice it up by adding extra chilli or doubling the quantity of gochujang. If you have a sweet tooth, increase the honey slightly. And, for a final addition, you could always add some chopped cashews or peanuts.
No. This dish would also be great using pork, chicken or turkey mince, or plant-based mince for a vegetarian alternative.
Sticky Beef Mince Stir Fry
Equipment
- Wok or large high-sided frying pan
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1 carrot diced
- 1 bunch fresh coriander small bunch
- 1 red pepper deseeded and diced
- 2 cloves garlic crushed or grated
- 1 tbsp fresh ginger grated
- 1 green chilli deseeded and finely chopped
- 1 head of broccoli broken into small florets and the stem diced
- 1 tsp gochujang paste
- 2 tbsp sesame oil
- 500 g lean mince beef 5% fat ideally
- 50 ml soy sauce Tamari or GF soy sauce if you prefer
- 2 tbsp sweet chilli sauce
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 4 spring onions finely sliced
- 1 tsp sesame seeds
Instructions
- Heat 1 tbsp of olive oil in your wok (large frying pan) on a medium-high heat and add the finely diced onion and carrot. Cook for 5 mins until softened.
- Whilst this is cooking, separate the leaves from the stems of your coriander and finely chop the stems.
- Next, add the diced red pepper, crushed garlic, freshly grated ginger, the de-seeded and finely chopped green chilli, gochujang paste, and the finely chopped coriander stems. Fry for another 4 minutes moving everything around the dish.
- Add in the beef mince, pressing with a wooden spoon to break up the lumps. Stir regularly whilst browning over a medium-high heat for 5-6 minutes.
- Whilst the beef mince is browning, separate the broccoli head into small florets – about the size of the tip of your thumb.
- In a small jug, whisk together the sesame oil, soy sauce, sweet chilli sauce, honey, and rice wine vinegar.
- When the mince beef is browned, stir in the sauce and add all the broccoli. Place a lid on top and cook on a relatively high heat for 3-4 minutes, ensuring you stir regularly to stop it sticking or burning on the bottom. You want to create a thick and sticky sauce that coats the dish.
- When the broccoli has softened slightly, but still has good bite, the dish is ready to serve. If you need to reduce the sauce, remove the lid and stir fry on high whilst constantly stirring.
- Place the stir fry in bowls, sprinkle on top the finely sliced spring onions, the reserved coriander leaves, and a pinch of sesame seeds. Serve alongside steamed rice or cooked noodles of your choosing.
Notes
- You could make this dish with cauliflower instead of broccoli, but that would require a little more cooking. You should therefore quickly steam the cauliflower for 2-3 minutes before adding it to the beef stir fry.
- Make this dish your own by adding in extra vegetables you have in the fridge. Spice it up by adding extra chilli or doubling the quantity of gochujang. If you have a sweet tooth, increase the honey slightly. And finally, for a final addition, you could always add some chopped cashews or peanuts.
- Instead of beef you can use mince pork, chicken or turkey. Or for a vegetarian option, use a plant-based mince alternative.
