Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil or sesame oil, 1 pound ground beef (80/20 recommended for flavor)
- Add the sliced onion to the skillet with the browned beef. Cook for 2-3 minutes until the onion begins to soften. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.1 pound ground beef (80/20 recommended for flavor), 1 medium onion, thinly sliced, 2 cloves garlic, minced, 1-inch piece fresh ginger, grated
- Add the sliced red and green bell peppers and broccoli florets to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. You want them to retain a slight bite.1 cup broccoli florets
- While the vegetables are cooking, whisk together the soy sauce, hoisin sauce, rice vinegar, and sriracha in a small bowl.1/4 cup soy sauce or tamari, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1-2 teaspoons sriracha or your favorite hot sauce
- Pour the prepared sauce over the beef and vegetable mixture in the skillet. Stir well to combine. Bring the mixture to a simmer.
- Give the cornstarch slurry a quick stir and then pour it into the simmering sauce. Stir continuously until the sauce thickens to your desired consistency, which should take about 1-2 minutes.1 teaspoon cornstarch (mixed with 1 tablespoon water to form a slurry)
- Spoon the Spicy Ground Beef Stir-Fry Bowl over bowls of cooked rice.Cooked rice, for serving
- Sprinkle with sesame seeds, sliced green onions, and red pepper flakes, if desired, for an extra burst of flavor and visual appeal.Optional toppings: sesame seeds, sliced green onions, red pepper flakes
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave. Can be frozen for 2-3 months.