A flavorful and quick beef and vegetable stir-fry featuring tender ground beef, crisp bell peppers, broccoli, and carrots, cooked in a savory soy and oyster sauce, perfect served over steamed rice for a satisfying meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
Beef and Vegetables
1 pound ground beef
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, sliced
3 cloves garlic, minced
Sauce and Cooking
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon vegetable oil
Cooked rice, for serving
Instructions
Heat the oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until hot.
Sauté garlic: Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Cook ground beef: Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat from the pan.
Add vegetables: Stir in 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 cup of sliced carrots. Cook for about 7 minutes until the vegetables are tender-crisp but still vibrant.
Incorporate sauces: Add 1 tablespoon soy sauce and 1 tablespoon oyster sauce (if using). Stir well to combine and heat through for another minute.
Serve: Remove from heat and serve the beef and vegetable mixture hot over cooked rice.
Notes
For a gluten-free option, substitute soy sauce with tamari or coconut aminos and use gluten-free oyster sauce or omit it.
Feel free to add other vegetables like snap peas or mushrooms for extra flavor and texture.
If you prefer a saucier stir-fry, add a splash of beef broth or water mixed with cornstarch during the sauce step to thicken.
To reduce fat, use lean ground beef or substitute with ground turkey or chicken.
Serve immediately to maintain the crispness of the vegetables.
