Ingredients
- 3 tbsp olive oil (divided)
- 1lb ground beef
- 1 red pepper, diced
- 1/2 yellow onion, diced
- 1 head broccoli, diced
- 3 cups snap peas
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/4 tsp red pepper flake
- 1 tbsp arrowroot powder (sub cornstarch)
- green onion and sesame seeds for topping
- rice for serving
Instructions
- In a large saucepan, heat 1 tbsp olive oil. Once hot, add ground beef and cook until no longer pink. Turn off heat and using a slotted spoon, transfer meat to a bowl. Discard excess liquid.
- Add 2 tbsp olive oil to same pan and heat to medium-high. Add in red pepper, yellow onion, broccoli, and snap peas. Cook for 6-7 minutes or until veggies have started to soften. Stir often.
- While veggies are cooking, in a glass measuring cup, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, red pepper flake, and arrowroot powder.
- Once veggies are ready, add beef back into pan and then pour on sauce. Reduce heat to medium and stir until all combined. Let sauce thicken and cook with beef and veggies for 6-7 minutes.
- Turn off heat and serve over rice. Top with green onion and sesame seeds!
Category: dinner, meal prep, bowl
Method: stovetop
Cuisine: Asian
