Bean Me Up, Stir-Fry!

Savory Ground Beef, Edamame, Lima Beans, Roasted Red Peppers, and Corn Stir-Fried in Soy-Ginger Sauce over Jasmine Rice

30 minutes
Serves 4
DinnerChinese
Herb's take

This dish is a pan-Asian riff on beef and vegetable stir-fry: bright, crunchy, and ready in 30 minutes. You'll master blooming aromatics and balancing salty-sweet-umami using your freezer stash, proving dinner can be both resourceful and restaurant-worthy.

Ingredients

Yield
4

Instructions

  1. 01
    Combine jasmine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam with the lid on for 10 minutes. Fluff before serving.
  2. 02
    Heat the neutral oil in a large skillet or wok over medium-high heat. Add ground beef and break apart with a spatula. Cook until browned and most moisture evaporates, about 5 minutes. Drain excess fat if needed.
  3. 03
    Push beef to the edges of the pan. Add garlic and ginger to the center and sauté until fragrant, about 30 seconds.
  4. 04
    Add frozen lima beans, edamame, and corn directly to the pan. Stir-fry for 3-4 minutes, until vegetables are hot and just tender.
  5. 05
    Stir in roasted red peppers and cook for 1 minute to warm through.
  6. 06
    In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, honey, and sesame oil.
  7. 07
    Pour the sauce over the beef and vegetables. Stir-fry for 2 minutes, letting the sauce bubble and coat everything evenly.
  8. 08
    Taste and adjust seasoning with salt and pepper if desired.
  9. 09
    Serve the stir-fry over steamed jasmine rice. Garnish with scallions and sprinkle with toasted sesame seeds.

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Bean Me Up, Stir-Fry! | Cook with Herb