Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated (optional)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup soy sauce (use low-sodium if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey (optional)
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- Chopped green onions or sesame seeds for garnish (optional)
- Cooked rice or noodles, for serving
Instructions: - Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces. Set aside.
- Brown the Ground Beef: Heat the vegetable oil in a large skillet, wok, or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
- Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger (if using) to the pan with the ground beef. Cook for 1-2 minutes until the onion is softened and fragrant.
- Cook the Vegetables: Add the bell peppers, zucchini, broccoli, and carrots to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar or honey (if using). If you want a thicker sauce, whisk in the cornstarch slurry.
- Combine and Simmer: Pour the sauce over the ground beef and vegetables in the pan. Stir well to coat everything. Bring the sauce to a simmer and cook for another 1-2 minutes, or until the sauce has slightly thickened (if using cornstarch).
- Garnish and Serve: Remove from heat. Garnish with chopped green onions or sesame seeds, if desired. Serve hot over cooked rice or noodles.