Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, thinly sliced into rounds
  • 2 cups green cabbage, shredded
  • 1 red bell pepper, thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, toasted sesame oil, cornstarch, and water. Set aside.
  2. Heat avocado oil over medium-high heat in a large wok or skillet. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink. Stir in the minced garlic and grated ginger during the last 60 seconds of browning.
  3. Push the beef to the sides of the pan. Add the sliced carrots and broccoli florets and stir-fry for 3 minutes. Toss in the shredded cabbage and sliced red bell pepper, cooking for another 2-3 minutes until tender-crisp.
  4. Stir the sauce once more and pour it over the beef and vegetable mixture. Toss constantly for 1-2 minutes until the sauce transforms into a velvety, glossy coating.