Ground Beef Stir Fry in 20 Minutes: Velvety Sauce

Instructions:

1. In a small bowl, whisk together the 1/2 cup low sodium soy sauce, 1 tbsp sesame oil, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tsp freshly grated ginger, and 1/2 tsp red pepper flakes. Whisk until the cornstarch is completely dissolved.
2. Place a large skillet over medium high heat. Add the 1 lb lean ground beef and the 1/2 yellow onion. Cook for 5-7 minutes, breaking the meat into small crumbles with a wooden spoon, until the beef is browned and the onions are translucent.
3. Stir in the 3 cloves of minced garlic and cook for 30 seconds until fragrant. Add the 2 cups broccoli florets, 1 large julienned bell pepper, and 1 cup shredded carrots. Toss everything together to coat the vegetables in the rendered beef fat.
4. Continue to cook the mixture for 3-4 minutes. You want to see the broccoli turn a bright, vibrant green and the peppers soften slightly while still maintaining a bit of snap. Don't overcook them here as they will soften further once the sauce is added.
5. Give your sauce mixture one last quick stir to incorporate any settled cornstarch. Pour the sauce over the beef and vegetable mixture in the skillet.
6. Toss the ingredients constantly as the sauce begins to bubble. The liquid will transform from a thin brown juice into a thick, velvety glaze that clings to every piece of meat and vegetable. Cook for 1-2 minutes until the sauce is glossy.
7. Remove the pan from the heat immediately once the sauce has thickened. This prevents the vegetables from becoming limp and the beef from getting tough.
8. Garnish with the 2 sliced green onions. Serve the Ground Beef Stir Fry immediately over a bowl of steamed white rice or alongside some quick cooking noodles for a complete, satisfying meal.