Ground Beef & Coconut Sugar Recipe – Quick Asian-Inspired Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Ground Beef & Coconut Sugar Recipe – Quick Asian-Inspired Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, quick meal that doesn’t require a ton of effort. This Ground Beef & Coconut Sugar Stir-Fry is exactly that. I first stumbled upon a version of this when I was craving something savory and a little sweet, and it’s been a weeknight staple ever since. It’s seriously ready in under 30 minutes, and the flavor? Oh, the flavor! Let’s get cooking.

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s incredibly fast – perfect for busy weeknights. The combination of savory ground beef, sweet coconut sugar, and a hint of spice is just addictive. Plus, it’s super versatile. You can easily adjust the spice level and even swap out ingredients to suit your taste.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tablespoon oil or fat of choice (coconut oil, avocado oil, or even ghee work beautifully!)
• 3 cloves garlic, minced
• 1 inch knob ginger, minced
• 1 pound ground beef
• ½ cup coconut sugar (about 100g)
• 5 tablespoons coconut aminos (about 75ml)
• 1 tablespoon sesame oil (about 15ml)
• ½ – 1 teaspoon crushed red pepper flakes (adjust to your spice preference!)
• ½ teaspoon salt (about 3g)
• ½ teaspoon black pepper (about 2g)
• 2-3 green onions or scallions, sliced
• 1 teaspoon sesame seeds

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Coconut Aminos: A Savory & Healthy Soy Sauce Alternative

Coconut aminos are made from the sap of coconut blossoms and are a fantastic soy sauce substitute. They’re lower in sodium and gluten-free, making them a great option for those with dietary restrictions. If you absolutely must substitute, use low-sodium soy sauce, but the flavor won’t be quite the same.

Coconut Sugar: The Benefits & Flavor Profile

Coconut sugar is made from the sap of coconut palm trees. It has a lower glycemic index than refined sugar and adds a lovely caramel-like flavor to the stir-fry. You can find it at most health food stores or online.

Sesame Oil: Choosing the Right Type for Stir-Fries

There are two main types of sesame oil: light and dark. For stir-fries, you want to use toasted sesame oil. It has a richer, nuttier flavor that really elevates the dish. A little goes a long way!

Spice Level: Adjusting the Crushed Red Pepper Flakes

Don’t be shy with the crushed red pepper flakes if you like a kick! Start with ½ teaspoon and add more to taste. My family prefers a medium spice level, so I usually go for ¾ teaspoon.

Ground Beef Options: Lean vs. Regular

You can use either lean or regular ground beef for this recipe. Lean beef will result in a slightly less flavorful dish, but it’s a healthier option. I usually go for 80/20 for a good balance of flavor and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a sauté pan or wok over medium heat. Once shimmering, add the minced garlic and ginger. Stir-fry for about a minute, until fragrant. You’ll know it’s ready when your kitchen smells amazing!
2. Add the ground beef to the pan and cook, breaking it up with a spoon, until it’s mostly browned. Don’t worry about getting it perfectly cooked through at this stage, it will finish cooking in the sauce.
3. Now for the magic! Stir in the coconut sugar, coconut aminos, sesame oil, crushed red pepper flakes, salt, and black pepper. Mix everything well, ensuring the beef is coated in the sauce.
4. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens and glazes the beef. This is where the flavors really meld together.
5. Remove the pan from the heat. Stir in the sliced green onions and sesame seeds. Give it a final toss to combine.
6. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this stir-fry even better:

Achieving the Perfect Stir-Fry Texture

Don’t overcrowd the pan! If you’re making a larger batch, cook the beef in two batches to ensure it browns properly.

Balancing Sweetness and Savory Flavors

Taste as you go! Adjust the amount of coconut sugar and coconut aminos to your liking.

Preventing the Beef from Drying Out

The sauce is your friend! Make sure the beef is well coated in the sauce throughout the cooking process.

Using Fresh vs. Ground Ginger & Garlic

While pre-minced ginger and garlic are convenient, fresh is always best. The flavor is so much more vibrant.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation: Using Plant-Based Ground “Beef”

Swap the ground beef for your favorite plant-based ground “beef” alternative. There are some really great options available now!

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you use coconut aminos instead of soy sauce.

Spice Level: Mild, Medium, and Hot Options

• Mild: ¼ teaspoon crushed red pepper flakes
• Medium: ½ – ¾ teaspoon crushed red pepper flakes
• Hot: 1 teaspoon or more crushed red pepper flakes

Quick Weeknight Meal Adaptation

Pre-chop the garlic and ginger ahead of time to save even more time on busy weeknights.

Festival Adaptation: Incorporating into a Larger Meal

Serve this stir-fry with a side of steamed rice and some stir-fried vegetables for a complete and satisfying meal. It’s perfect for a potluck or a festive gathering!

Serving Suggestions

This stir-fry is delicious on its own, but here are a few ideas for serving it:

• Over steamed rice (jasmine or basmati are my favorites!)
• With a side of stir-fried vegetables like broccoli, carrots, or bell peppers
• Wrapped in lettuce cups for a low-carb option

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

What is coconut aminos and can I substitute soy sauce?

Coconut aminos is a soy-free and gluten-free alternative to soy sauce, made from coconut sap. While you can use soy sauce, the flavor will be different.

Can I use brown sugar instead of coconut sugar?

Yes, you can! Brown sugar will work in a pinch, but it won’t have the same caramel-like flavor as coconut sugar.

What type of oil is best for this stir-fry?

Coconut oil, avocado oil, or ghee all work well. Just make sure it has a high smoke point.

How can I make this recipe spicier?

Add more crushed red pepper flakes, or a dash of chili oil!

Can I prepare this dish ahead of time?

You can prep the ingredients (mince the garlic and ginger, measure out the spices) ahead of time. However, it’s best to cook the stir-fry just before serving for the best texture and flavor.