Ground Control to Major Yum
Soy-Ginger Glazed Ground Beef Stir-Fry with Edamame, Lima Beans, Corn, and Roasted Red Peppers
30 minutes
Serves 4
DinnerChinese
Herb's take
This quick Chinese-inspired stir-fry puts ground beef in the starring role alongside a colorful cast of veggies. You’ll master blooming aromatics and balancing sweet, salty, and umami flavors while dinner hits the table in under half an hour.
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- 02Add the ground beef and cook, breaking up with a spatula, until well browned and most of the moisture has evaporated, about 5-6 minutes. Drain excess fat if needed.
- 03Push the beef to one side of the skillet. Add onion and sauté until softened, about 2 minutes.
- 04Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
- 05Add the frozen lima beans, corn, and edamame. Stir-fry until the veggies are heated through, about 3 minutes.
- 06Toss in the roasted red pepper strips and cook for another minute until everything is mingling and hot.
- 07In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and cold water.
- 08Pour the sauce into the skillet and stir constantly until it thickens and glazes the beef and vegetables, about 1-2 minutes.
- 09Taste and season with salt and pepper as needed.
- 10Serve stir-fry hot over bowls of steamed rice, garnished with sliced scallions and sesame seeds.
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