Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp Sambal Oelek or Sriracha
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/2 tsp freshly cracked black pepper
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced (whites and greens separated)
  • 1 tbsp avocado oil
  • 3 cups cooked jasmine rice

Instructions:

  1. In a small mixing bowl, whisk together the soy sauce, sambal oelek, brown sugar, sesame oil, cornstarch, and black pepper until the starch is fully dissolved. Ensure your rice is cooked and kept warm.
  2. Heat avocado oil in a large heavy-bottomed skillet over medium-high heat until it shimmers. Add the ground beef in a single layer and let it sear undisturbed for 3 minutes to develop a deep brown crust.
  3. Break the beef into large chunks and continue cooking until no longer pink. Add the whites of the green onions, the 4 cloves of minced garlic, and 1 tbsp of grated ginger.
  4. Add the broccoli, bell pepper, and carrot to the skillet. Sauté for 3-4 minutes until tender-crisp.
  5. Return the beef to the pan and pour the sauce over the mixture. Toss constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and vegetables.
  6. Divide the steamed rice into four bowls. Top with the beef and vegetable mixture, and garnish with the reserved green onion tops.