Lean Ground Beef and Vegetable Stir-Fry with Brown Rice
Tender ground beef stir-fried with colorful vegetables including bell peppers, broccoli, and snap peas in a light soy-ginger sauce, served over fluffy brown rice
Lean Ground Beef and Vegetable Stir-Fry with Brown Rice is a dinner recipe ready in about 50 minutes. Each serving has approximately 598 kcal, 43g protein, 57g carbs, 19g fat. It fits a high-protein diet.
Cook brown rice according to package directions, about 30 minutes. Set aside.
Chop garlic and ginger finely. Slice bell peppers into strips and chop vegetables.
Heat olive oil in a large wok or skillet over medium-high heat.
Add ground beef and cook, breaking it apart, until browned, about 5-6 minutes. Drain excess fat.
Add garlic and ginger, cook for 1 minute until fragrant.
Add bell peppers, broccoli, and snap peas. Stir-fry for 4-5 minutes.
Pour in soy sauce, sesame oil, and water. Stir well and cook for 2 minutes.
Season with salt and pepper to taste.
Serve stir-fry over cooked brown rice.