Spring Beef and Veggie Stir-Fry

Brighten your spring with this Spring Beef and Veggie Stir-Fry, ready in 20 minutes! Ground beef, snap peas, carrots, and asparagus are tossed in a tangy soy-ginger sauce—perfect for a light, fresh dinner over rice or quinoa.

Why It’s a Spring Hit

This stir-fry packs seasonal veggies like snap peas and asparagus with savory beef and a zesty sauce. It’s quick, healthy, and flavorful—ideal for busy nights.

Ingredients

• 1 lb ground beef
• 1 cup snap peas
• 1 cup carrots, sliced thin
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tsp honey
• Salt & pepper

How to Make It

1. Heat olive oil in a skillet over medium-high. Cook beef 5-6 min until browned, breaking it up. Remove.
2. Sauté snap peas, carrots, and asparagus 4-5 min until tender-crisp.
3. Return beef, add soy sauce, ginger, garlic, honey, salt, and pepper. Stir 1-2 min.
4. Serve hot over rice or quinoa.

Recipe Card: Spring Beef and Veggie Stir-Fry

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 4
Calories: 340 kcal

Ingredients

• 1 lb ground beef
• 1 cup snap peas
• 1 cup carrots, sliced thin
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat oil in skillet, cook beef 5-6 min until browned. Remove.
2. Sauté snap peas, carrots, asparagus 4-5 min.
3. Add beef back, stir in soy sauce, ginger, garlic, honey, salt, pepper. Cook 1-2 min.
4. Serve hot over rice or quinoa.

Notes

• Store leftovers in fridge up to 3 days.
• Swap beef for ground turkey if desired.