Description

A fast, flavorful, and budget-friendly ground beef stir fry packed with fresh vegetables and a savory ginger-soy glaze.

Ingredients

Scale

1/3 cup low-sodium soy sauce
1/3 cup water
2 tablespoons pure maple syrup
2 tablespoons cornstarch
1 tablespoon sesame oil
1 clove garlic, minced
2 tablespoons canola oil, divided
1 pound lean ground beef
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large bell pepper, sliced thin
1 large carrot, cut into matchsticks
8 ounces green beans, trimmed
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper flakes
1 bunch green onions, divided
1 tablespoon sesame seeds
Cooked rice for serving

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Instructions

Whisk soy sauce, water, maple syrup, cornstarch, sesame oil, and garlic in a small bowl; set aside.
Heat 1 tbsp canola oil in a wok over medium-high heat. Brown the ground beef with salt and pepper for 5-7 minutes. Remove beef with a slotted spoon.
Wipe the pan, add remaining 1 tbsp oil, and sauté bell pepper, carrots, and green beans for 4 minutes until crisp-tender.
Stir in ginger, red pepper flakes, and the white parts of the green onions for 30 seconds.
Return beef to the pan, pour in the sauce, and cook for 1-2 minutes until thickened.
Top with green onion tops and sesame seeds. Serve hot over rice.

Notes

For extra heat, add sriracha or extra red pepper flakes.
Ensure the pan is very hot before adding vegetables.
You can substitute broccoli for green beans if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 360 kcal
Sugar: 11 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 70 mg