Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets, bite-sized
  • 1 cup sliced red bell pepper
  • 2 green onions, sliced
  • 1 tsp red pepper flakes

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or large non-stick wok over medium-high heat until it shimmers.
  2. Add the ground beef in one flat layer and sear without stirring for 3 minutes to develop a deep mahogany crust. Break the meat into small crumbles and cook until no longer pink.
  3. Push the beef to the sides of the pan. In the center, add the minced garlic, fresh ginger, and the white parts of the green onions. Sauté for 60 seconds until fragrant, then stir the beef back into the mixture.
  4. Toss in the broccoli florets and red bell peppers. Pour the whisked glaze (soy sauce, honey, rice vinegar, sesame oil) over the mixture.
  5. Stir constantly for 2-3 minutes until the sauce thickens into a glossy coating and vegetables are vibrant but crisp.