Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, thinly sliced into rounds
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 2 stalks green onions, sliced for garnish
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Prepare all vegetables and whisk the soy sauce, honey, toasted sesame oil, grated ginger, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the lean ground beef, breaking it up with a spatula, and let it sit undisturbed for 2-3 minutes to develop a deep brown crust. Drain any excess fat if necessary.
  3. Toss in the sliced carrots and broccoli florets. Stir-fry for 3-4 minutes until the broccoli turns vibrant green. Add the diced bell peppers and minced garlic, cooking for another 2 minutes until fragrant.
  4. Give the sauce mixture a final whisk and pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce transforms into a glossy, mahogany-colored glaze. Remove from heat immediately and garnish with sliced green onions.