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
- 01Combine 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.
- 02Heat 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.
- 03Push beef to the edges of the pan. Add garlic and ginger to the center and sauté until fragrant, about 30 seconds.
- 04Add frozen lima beans, edamame, and corn directly to the pan. Stir-fry for 3-4 minutes, until vegetables are hot and just tender.
- 05Stir in roasted red peppers and cook for 1 minute to warm through.
- 06In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, honey, and sesame oil.
- 07Pour the sauce over the beef and vegetables. Stir-fry for 2 minutes, letting the sauce bubble and coat everything evenly.
- 08Taste and adjust seasoning with salt and pepper if desired.
- 09Serve the stir-fry over steamed jasmine rice. Garnish with scallions and sprinkle with toasted sesame seeds.
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