Description
A quick and flavorful ground beef stir fry loaded with crisp vegetables and coated in a savory garlic ginger soy sauce. Perfect for busy weeknights and ready in just 25 minutes.
Ingredients
Scale
- 1 pound lean ground beef
- 2 cups fresh broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a large skillet or wok over medium high heat for 2 minutes.
- In a small bowl, whisk together soy sauce and cornstarch until smooth. Set aside.
- Add olive oil to the hot skillet. Add ground beef and cook for 5 to 7 minutes, breaking it apart, until browned and fully cooked. Season with salt and black pepper.
- Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- Add broccoli, red bell pepper, yellow bell pepper, and shredded carrots. Stir fry for 3 to 4 minutes until vegetables are tender crisp.
- Pour the soy sauce mixture into the skillet. Stir continuously for 1 to 2 minutes until the sauce thickens and evenly coats the beef and vegetables.
- Remove from heat and serve hot over rice or noodles.
Notes
- For extra heat, add a pinch of red pepper flakes while cooking.
- Do not overcrowd the pan to ensure proper browning.
- Cook vegetables quickly to keep their crisp texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg