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Spicy Ground Beef Stir-Fry Bowl

A quick and flavorful weeknight dinner with seasoned beef, vibrant veggies, and steamed rice, offering a delightful combination of textures and tastes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1/2 pound ground beef Use lean ground beef for a healthier option.
  • 2 cloves garlic, minced For flavor.
  • 2 tablespoons soy sauce Adjust according to taste.
  • 1/2 teaspoon chili flakes Adjust to taste for spiciness.
  • 1 teaspoon sesame oil For cooking.
  • 1 teaspoon brown sugar Balances flavors.
For the Vegetables
  • 1 cup broccoli florets
  • 1/2 red bell pepper sliced into strips
  • 1/2 zucchini sliced
  • 1/2 cup mushrooms, sliced
  • 2 cloves garlic, minced (to sauté) Enhances flavor.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 teaspoon soy sauce For vegetables.
For Serving
  • 1 cup steamed white rice Hot and freshly prepared.

Method
 

Preparation
  1. Prepare all the vegetables: wash and chop them into bite-sized pieces.
  2. Mince the garlic and measure all sauces and seasonings to have them ready.
Cooking Beef
  1. In a skillet over medium-high heat, add sesame oil and minced garlic. Cook for about 30 seconds until fragrant.
  2. Add the ground beef to the skillet and cook until browned, breaking it into small pieces.
  3. Stir in soy sauce, chili flakes, and brown sugar. Let simmer for 3-4 minutes until slightly thickened, then remove from heat.
Cooking Vegetables
  1. In a separate pan, heat olive oil and sauté minced garlic for 30 seconds.
  2. Add mushrooms and cook for about 2 minutes.
  3. Toss in broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes until tender yet crisp.
  4. Add soy sauce for the vegetables and toss everything well.
Serving
  1. Place hot steamed rice in bowls, arranging beef and vegetables on top or side by side.
  2. For added flavor, spoon any extra sauce over the bowl.

Notes

For a touch of flavor, consider adding sesame seeds or sliced green onions on top. This dish can be paired with cucumber salad or steamed edamame. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze (without rice) for up to 3 months.