Ingredients
Scale
- 1 Tbsp olive oil
- 1 lb lean ground beef (I used 90%)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 large head broccoli, cut into florets (about 3 cups)
- 1 large red bell pepper, thinly sliced
- 1/4 cup green onions, thinly sliced
- Garnish with sesame seeds and extra green onions
- 1/3 cup low-sodium soy sauce
- 1/4 cup beef broth (or water)
- 1 Tbsp hoisin sauce
- 2 Tbsp honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Whisk together soy sauce, beef broth, hoisin sauce, rice vinegar, honey, sesame oil, black pepper, and red pepper flakes in a small bowl for the sauce.
- In a separate bowl, mix cornstarch with cold water until smooth to create a slurry. Combine the slurry with the stir fry sauce and set aside.
- In a large skillet or wok over medium-high heat, heat olive oil and cook ground beef until browned. Drain excess grease if necessary.
- Add garlic and ginger, cooking for an additional 30 seconds until fragrant.
- Stir in the broccoli and red bell pepper slices, cooking for 5 to 6 minutes until the veggies are slightly tender but still crisp, and the beef is no longer pink.
- Pour in the sauce and stir, then reduce heat to medium-low and simmer for 3 to 4 minutes until the sauce thickens slightly.
- Remove from heat and stir in green onions. Serve and enjoy!
Notes
Feel free to substitute the ground beef with ground turkey for a lighter option.
Adjust the amount of red pepper flakes based on your spice preference.
This dish pairs well with steamed rice or cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 326
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.