Ground Beef Stir-Fry with Vegetables

1.Prepare all vegetables by washing and slicing as described: thinly slice onion and red bell pepper, julienne carrot, trim snap peas, and cut broccoli into bite-sized florets.

2.In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.

3.Add the ground beef to the hot pan, breaking it up with a spatula. Cook for about 5-7 minutes until browned and cooked through, stirring occasionally. Season lightly with salt and black pepper.

4.Using a slotted spoon, transfer the cooked ground beef to a bowl, leaving excess fat in the pan.

5.Add the remaining 1 tablespoon of vegetable oil to the pan. Add the sliced onion and minced garlic, stir-frying for 1-2 minutes until fragrant and translucent.

6.Add the broccoli florets, carrot slices, red bell pepper, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender and vibrant in color.

7.Return the cooked ground beef to the pan with the vegetables. Stir to combine evenly.

8.In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, crushed red pepper flakes, and cornstarch slurry.

9.Pour the sauce mixture over the beef and vegetables in the pan. Stir continuously for 2-3 minutes until the sauce thickens and coats all ingredients nicely.

10.Taste and adjust seasoning with additional salt or pepper if needed.

11.Remove from heat and serve immediately over steamed rice or noodles.

12.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.