Ground Beef and Veggie Stir Fry

One evening while browsing on Pinterest I saw a pin for a Korean Beef recipe that used ground beef instead of the usual flank steak or London broil.

In rare fashion I made the recipe the very next day. It was good but I like veggies in my stir fries. (Mongolian Chicken is the exception to this) So, I decided the next time I made it to add a few veggies to it to make it more of a meal.

Ground Beef and Veggie Stir-fry

Recipe by Micha @ Cookin’ Mimi adapted from lizzy writes

Ingredients

• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated or finely minced
• 1 medium onion, sliced
• 4 ounces fresh mushrooms, sliced
• 1 large bell pepper seeded and sliced
• 12-16 ounces broccoli florets, lightly steamed
• 1/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 1 1/2 to 2 teaspoons cornstarch, if desired to thicken the sauce
• 4-6 servings hot white or brown rice

Cooking Directions

1. In a large skillet over moderate heat, brown the ground beef with the garlic and ginger until the beef is thoroughly cooked.
2. Drain off the fat.
3. Add the onion, mushrooms, and bell peppers and cook until crisp tender.
4. Stir the broccoli into the skillet.
5. Whisk together the brown sugar, soy sauce, red pepper flakes, and cornstarch if using.
6. Pour sauce over ground beef and veggies, stir and cook for 3-5 minutes or until bubbly.
7. Serve over hot cooked rice.

Linked to Gooseberry Patch 

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