- 2 pounds ground beef
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 4 large carrots, sliced
- 2 pounds of frozen broccoli florets
- 12 ounces of frozen peas
- 8 cloves of minced garlic or 1 tablespoon of garlic powder
- 2 tablespoon of minced ginger or 1 tablespoon of ground ginger
- 1/4 cup cooking oil
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- Salt & Pepper to taste
Generally I cut all of my vegetables while I am cooking my ground beef. However, for inexperienced cooks it may be best to cut all of your vegetables before you start cooking.
In a large pan (preferably one with a lid) brown 2 pounds of ground beef on medium heat.
Remove beef from pan and set aside.
To the same pan add 1/4 cup of cooking oil and the sliced carrots. Sauté carrots on medium heat for 5 minutes. I do this because I like my carrots to be a little more tender than they would be if you skip this step.
To the same pan add the diced onion, diced bell pepper, frozen peas, and frozen broccoli. Cover the pan and let it cook for 10 minutes, stirring occasionally.
To the pan add the minced garlic, minced ginger, and soy sauce. Stir everything together. Cook over medium to low heat until the broccoli is tender.
To the pan add the browned ground beef and the sesame oil. Salt and pepper to taste. Stir and let cook for another minute or so to let all of the flavors marry.
This dish can be served over rice, quinoa, riced cauliflower, or just eaten by it’s self.
Optional: Garnish with sliced scallions and sesame seeds.
Served by it’s self this recipe makes about 8-10 servings.