Ingredients:

  • 1 lb (450g) ground beef (80/20 blend for flavor)
  • 1 cup (150g) bell peppers, diced (mix of colors for visual appeal)
  • 1 cup (100g) broccoli florets
  • 1 cup (150g) snap peas, trimmed
  • 1 medium (100g) carrot, sliced thinly
  • 1 small (15g) onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) soy sauce (low-sodium preferred)
  • 1 tbsp (15ml) oyster sauce (optional)
  • 1 tbsp (15ml) sesame oil
  • 2 tbsp (30ml) vegetable oil (for cooking)
  • Salt and pepper to taste

Instructions:

  1. Chop and prep all vegetables (bell peppers, broccoli, snap peas, carrot, onion, garlic). Measure out sauces and oils.
  2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and season with salt and pepper. Cook until browned and cooked through, breaking it up with a spatula (about 5-7 minutes). Drain excess fat if necessary.
  3. Push the beef to one side of the pan. Add the remaining oil, then sauté onions and garlic until fragrant (about 1-2 minutes).
  4. Add carrots, bell peppers, broccoli, and snap peas to the pan. Stir-fry for 3-4 minutes, until vegetables are crisp-tender, stirring frequently.
  5. Pour in the soy sauce and oyster sauce, if using. Drizzle with sesame oil. Stir everything together until well combined and heated through (about 1-2 minutes).
  6. Taste and adjust seasoning, if needed. Serve hot, garnished with sesame seeds or green onion if desired.