Ingredients:

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

Instructions:

  1. Heat avocado oil in a 12-inch skillet or wok over medium-high heat until shimmering. Add ground beef in a single layer and let sear undisturbed for 5 minutes to develop a crust.
  2. Break the beef into large chunks and cook until fully browned. Remove beef and excess rendered fat from the pan, leaving roughly 1 teaspoon of oil.
  3. In the same pan, add broccoli florets and a splash of water. Cover with a lid for 2 minutes until bright green and slightly tender.
  4. Add red bell peppers and carrots. Cook for 3 minutes until the peppers soften but still have a bite.
  5. Whisk soy sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and cornstarch in a small bowl to ensure the starch is dissolved.
  6. Add the cooked beef back into the pan. Pour the sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
  7. Serve immediately over portions of steamed rice, garnished with sliced green onions and toasted sesame seeds.