Ingredients
Sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 2 tablespoons pure maple syrup (or honey, or brown sugar)
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 clove garlic (minced)
Main
- 2 tablespoons canola oil (or neutral cooking oil of choice, divided)
- 1 pound lean ground beef
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large bell pepper (seeded and cut into thin 1/8-inch slices)
- 1 large carrot (scrubbed and cut into thin, 2 x 1/4-inch matchsticks or thin 1/8-inch coins)
- 8 ounces green beans (trimmed and cut into 1 1/2-inch pieces, or 3 cups broccoli florets)
- 1 tablespoon minced fresh ginger (from about a 1-inch piece)
- ¼ teaspoon red pepper flakes (plus additional to taste)
- 1 small bunch green onions (thinly sliced, white/light green parts and dark green parts divided)
- 1 tablespoon sesame seeds (optional for serving)
- Cooked brown rice or white rice (for serving)
Instructions
- Prepare the sauce: In a liquid glass measuring cup with a spout, whisk together the soy sauce, water, maple syrup, cornstarch, sesame oil, and minced garlic until smoothly combined. Set aside. Gather all ingredients near the stove as stir fry cooks quickly.
- Brown the beef: Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of canola oil. Once hot and shiny, add the lean ground beef along with salt and black pepper. Break up the meat with a wooden spoon and cook for 5 to 7 minutes until fully browned. Remove beef with a slotted spoon and set aside.
- Cook vegetables: Carefully wipe the skillet clean with a paper towel, then add remaining 1 tablespoon canola oil. Add bell pepper, carrots, and green beans. Stir often and cook until crisp-tender, about 4 minutes.
- Add aromatics: Stir in the minced fresh ginger and red pepper flakes. Cook until very fragrant, about 30 seconds. Then add the white and light green parts of the green onions, stirring to combine.
- Combine beef and sauce: Return the browned beef to the skillet with the vegetables. Pour the prepared sauce over the top. Stir constantly and cook 1 to 2 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Garnish and serve: Stir in the reserved dark green parts of the green onions, then sprinkle with sesame seeds if using. Taste and adjust seasoning if needed. Serve the stir fry hot over cooked brown or white rice.
Notes
- For a vegetarian version, substitute ground beef with crumbled tofu or tempeh.
- Adjust the amount of red pepper flakes to control the spiciness level.
- Use gluten-free tamari instead of soy sauce to make this gluten-free.
- Serve immediately for best texture; leftovers can be stored refrigerated for up to 3 days.
- Broccoli florets can be used instead of green beans as preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
