Description
A quick and flavorful beef and vegetable rice bowl made with lean ground beef, crisp broccoli, red bell peppers, and a savory sesame soy sauce served over hearty brown rice.
Ingredients
For the Sauce:
1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons water
1 tablespoon toasted sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
For the Stir Fry:
1 tablespoon olive oil
1 red bell pepper, seeded and sliced into 2-inch strips
1/2 pound broccoli florets, stems trimmed and sliced 1/4 to 1/2 inch thick
1 pound lean ground beef
3 garlic cloves, minced
For Serving:
4 cups cooked brown rice
Salt and black pepper to taste
Instructions
1. In a small bowl, whisk together the soy sauce, honey, water, sesame oil, ground ginger, and red pepper flakes. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and broccoli. Cook, stirring occasionally, for about 4 to 5 minutes until the vegetables begin to soften but still have a slight crunch.
3. Push the vegetables to one side of the skillet. Add the ground beef and minced garlic to the empty side. Cook the beef, breaking it apart with a spatula, until fully browned and no longer pink.
4. Combine the beef with the vegetables in the skillet. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Reduce the heat to low and let it simmer for 2 to 3 minutes, or until the sauce slightly thickens and clings to the meat and vegetables.
5. Serve the beef and vegetable mixture over warm brown rice. Season with salt and black pepper as needed and serve immediately.
Notes
Store leftovers in airtight containers in the refrigerator for up to four days.
For a lighter option, serve over cauliflower rice.
Thinly sliced steak can be substituted for ground beef if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Easy Dinner Ideas
- Method: Stovetop
- Cuisine: Korean-Inspired