Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 lb lean ground beef (90% lean)
  • 2 cups broccoli florets
  • 1 large carrot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded cabbage
  • 1 tbsp avocado oil
  • 2 stalks green onions, sliced
  • 1 tsp red pepper flakes

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and cornstarch until the cornstarch is fully dissolved.
  2. Prepare vegetables by chopping them into separate piles based on density: carrots first, then broccoli and peppers, and cabbage last.
  3. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the ground beef in a flat layer and sear undisturbed for 3 minutes to develop a brown crust.
  4. Break the beef apart with a spatula and cook until no longer pink. Spoon out any excessive liquid if necessary.
  5. Add the sliced carrots and broccoli florets to the pan and sauté for 3 minutes.
  6. Add the sliced red bell pepper and shredded cabbage, stirring constantly for 2-3 minutes until tender-crisp.
  7. Give the sauce a final whisk and pour it over the beef and vegetable mixture. Stir continuously for 1-2 minutes until the sauce thickens into a glossy glaze.
  8. Remove from heat immediately and garnish with sliced green onions and red pepper flakes.