Stir-Fry and Mighty
Garlic Tomato Ground Beef Stir-Fry with Crisp Veggies and Soy Sauce
30 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Tonight, we're taking the stir-fry on a joyride through the produce aisle: juicy tomatoes and bold garlic team up with ground beef, high-heat wok action, and a savory soy glaze. You'll learn how timing and temperature extract max flavor from humble ingredients, without mushy veggies or bland beef.
Equipment needed
- Wok or large high-sided skillet
Ingredients
Yield
4
Instructions
- 01In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
- 02Heat 1 tablespoon of vegetable oil in a large wok or high-sided skillet over high heat until just beginning to shimmer.
- 03Add the ground beef and break it up with a spatula. Sear until well browned and most of the liquid has evaporated, about 4–5 minutes. Transfer to a plate and drain excess fat, leaving about 1 tablespoon in the pan.
- 04Add the remaining tablespoon of oil to the wok. Toss in the garlic and ginger and stir-fry for 30 seconds, just until fragrant but not browned.
- 05Add the onion and bell pepper; stir-fry for 2 minutes until just starting to soften.
- 06Stir in the snap peas and cook for 1 minute more, keeping the veggies crisp.
- 07Return the cooked beef to the wok along with the tomatoes. Stir and cook just until the tomatoes start to collapse, about 1 minute.
- 08Pour in the sauce mixture. Stir and toss constantly as the sauce thickens and coats the beef and vegetables, about 1 minute.
- 09Remove from heat and drizzle with toasted sesame oil. Top with sliced scallions.
- 10Serve hot over cooked white rice. Season with additional soy sauce if needed.
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