Ingredients
- 1 lb Laura's Lean Ground Beef (96% lean)
- 2 cups Cooked brown rice
- 1 tbsp Olive oil or sesame oil
- 1 Medium onion (diced)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger or 1 tsp ground ginger (minced)
- 1 cup Broccoli florets
- 1/2 cup Bell peppers (sliced, any color)
- 1 Medium carrot (julienned or thinly sliced)
- 1 cup Snap peas or green beans
- 3 Green onions (sliced, reserve green tops for garnish)
- 2 Large eggs (scrambled)
- Sesame seeds (optional, for garnish)
- SAUCE:
- 1/4 cup Low-sodium soy sauce or stir fry sauce
- 1 tsp Sesame oil
- 1/2 tsp Red pepper flakes (optional)
- 1 tsp Cornstarch (plus 1 tbsp water for thickening, optional)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Cook the Rice:
Prepare brown rice according to package instructions and set aside. Whisk together soy sauce, sesame oil, and red pepper flakes in a small bowl; add cornstarch slurry if desired.
2. Brown the Beef:
Heat a large skillet or wok over medium-high heat. Cook the ground beef until browned and crumbled. Drain excess fat, remove beef from the skillet, and set aside.
3. Sauté Aromatics:
Add 1 tbsp oil to the skillet, then cook onion, garlic, and ginger for 1-2 minutes until fragrant.
4. Cook Veggies:
Toss in broccoli, bell peppers, carrots, and snap peas. Stir fry for 5-7 minutes until veggies are crisp-tender. Push them to one side of the skillet.
5. Add Eggs and Combine:
Crack the eggs into the empty side and scramble until set. Stir the cooked ground beef back in, followed by the sauce, and toss everything to coat.
6. Finish with Rice and Serve:
Mix in cooked brown rice and green onions. Cook for 2-3 minutes until heated through. Garnish with sesame seeds and reserved green onion tops. Serve warm!
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