Chinese crispy beef with minced beef instead of slice steak?
Try browning the ground beef first in a pan (no oil). Dump out on paper towels to absorb the grease.  Use onions and other aromatic vegetables at this step if you like, too.

Then stir fry the other ingredients,  and add the beef to the stir-fry towards the very end of cooking.

Have you ever browned hamburger meat (or whatever texture is the minced meat you speak of)? Ask yourself how stir frying is any different than that.  At worst, incompatible ingredients (whether temperature,  duration, vigor) are fried in different batches and then combined at the end.  You can often optimize by adding ingredients at different stages, such as putting the garlic in last so it doesn't burn and browning meat first so it doesn't burn everything else.

For an Asian stir-fry dish, you don't want to fry in the oil made by the beef, but change it out for cooking oil anyway, or if high temperatures are involved, peanut oil that won't smoke.