Ingredients
Scale
- 1 tbsp avocado oil or other high-heat oil
- 1 lb ground beef (90/10 or 85/15)
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sriracha or other chili sauce, adjust to taste
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets, bite-sized
- 1 cup snap peas, trimmed
- 1 cup cooked rice for serving
- 1 tbsp sesame seeds for garnish
- 2 green onions, sliced for garnish
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat for 1–2 minutes. Add ground beef and cook, breaking into small crumbles, until deeply browned, 5–7 minutes. Drain excess fat.
- Stir in soy sauce, sriracha, and sesame oil. Cook 1 more minute until glossy. Remove beef and set aside.
- Add garlic to the skillet, cook 30 seconds until fragrant. Add bell pepper, broccoli, and snap peas. Stir-fry 4–6 minutes until vegetables are crisp-tender.
- Return beef to skillet and toss with vegetables 1 minute until heated through.
- Serve over rice. Garnish with sesame seeds and green onions.
Notes
- Add red pepper flakes with garlic for extra spice.
- Substitute other vegetables like carrots, zucchini, or water chestnuts as desired.
- Do not overcrowd pan when stir-frying vegetables to ensure a nice char.
- Use freshly minced garlic for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: American, Asian