Ground Beef Stir Fry
Ingreadient
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1 pound ground beef
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2 cloves garlic, chopped
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2 tablespoons canola oil or avocado oil
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1/2 small head cabbage, thinly sliced
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1 medium onion, peeled and vertically sliced
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1 bell pepper (any color), seeded and sliced into thin strips
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4 ounces Baby Bella (cremini) mushrooms, sliced
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2 tablespoons cornstarch
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2 tablespoons plus 1/4 cup lower-sodium soy sauce, divided
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3/4 cup beef broth
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1 tablespoon sesame oil
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2 tablespoons freshly grated ginger or ginger paste
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sesame seeds and sliced green onion for garnish (optional)
Direction
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Heat a wok or large skillet over medium-high heat. Add ground beef, and cook until browned and no longer pink, breaking up clumps with a wooden spoon, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Drain fat, transfer to a plate, and set aside.
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Heat oil in the same pot, and add cabbage, onion, bell pepper, and mushrooms. Stir and cook until veggies are crisp tender, about 5 to 7 minutes.
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Meanwhile, whisk cornstarch and 2 tablespoons soy sauce in a small bowl to make a smooth paste. Whisk in beef broth, 1/4 cup soy sauce, sesame oil, and ginger until well combined.
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Return cooked beef to the wok and combine with the veggies. Pour in sauce, and stir until everything is evenly coated. Cook, stirring constantly, just until sauce thickens and reduces slightly.
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Sprinkle with sesame seeds and green onion, and serve.
