Ingredients:

  • 1 lb lean ground beef (90/10)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, shredded or matchstick
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tsp sriracha
  • 2 cups cooked jasmine rice
  • 1 tbsp green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Combine 1/4 cup low sodium soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 1 tsp sriracha in a small bowl.
  2. Heat a large skillet over medium high heat. Add the 1 lb lean ground beef and cook 5-7 minutes until deep brown and crispy on the edges.
  3. Move the beef to one side and spoon out any excess liquid.
  4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Cook 1 minute until the fragrance fills the kitchen.
  5. Toss in 2 cups broccoli florets and the shredded carrot. Cook 2-3 minutes until the broccoli turns vibrant green.
  6. Add the thinly sliced red bell pepper. Cook 1-2 minutes until slightly softened but still snappy.
  7. Pour the sauce mixture over the meat and vegetables.
  8. Stir constantly for 1-2 minutes until the sauce bubbles and turns glossy.
  9. Remove from heat. Serve over 2 cups cooked jasmine rice and top with green onions and toasted sesame seeds.