I realize there are 2 stir-fry recipes from this first week. I’m kind of okay with repetitive food choices since I just cook for myself, though. The recipes are different enough, and I never get sick of meat and veggies cooked quickly in a pan!

No surprise that I had to modify the recipe a smidge. I only bought one zucchini this week and already used it, so I’m just going to use the 3 carrots I had on hand instead of 2 carrots + 2 zucchinis. I also didn’t really find a need for the vegetable oil in the recipe (or the avocado oil in my ingredient pic that I’d planned to use instead.) And then I decided to bulk the whole thing up with a bag of cauliflower rice before serving.

This recipe turned out really nice. Loved the sauce, and I’m glad I now have hoisin sauce in my cupboard for stir-fry sauces. You can add green onions and sesame seeds after cooking if you’re feeling a little fancy. I had green onions in the fridge, so I sprinkled some on top.
This one should reheat well over the next several days as well. This Ground Beef and Vegetable Stir-Fry recipe is a keeper!


Ground Beef and Vegetable Stir-Fry
Equipment
- 1 Large skillet or wok
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Small mixing bowl
Ingredients
- 16 oz. lean ground beef
- 1 medium onion chopped
- 2 small carrots sliced
- 1 medium bell pepper chopped
- 2 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 Tbsp vegetable oil
- salt and pepper to taste
Instructions
- In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, garlic, and ginger. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks, about 5-6 minutes.
- Once the beef is browned, add the onions, carrots, zucchini, and bell peppers to the skillet. Cook for another 4-5 minutes, or until the vegetables are tender.
- Stir in the sauce mixture and cook for an additional 2-3 minutes, ensuring that the beef and vegetables are well coated and heated through.
- Season with salt and pepper to taste. Serve hot.

Ground Beef and Vegetable Stir-Fry
Equipment
- 1 Large skillet or wok
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Small mixing bowl
Ingredients
- 16 oz. lean ground beef
- 1 medium onion chopped
- 2 small carrots sliced
- 1 medium bell pepper chopped
- 2 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 Tbsp vegetable oil
- salt and pepper to taste
Instructions
- In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, garlic, and ginger. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks, about 5-6 minutes.
- Once the beef is browned, add the onions, carrots, zucchini, and bell peppers to the skillet. Cook for another 4-5 minutes, or until the vegetables are tender.
- Stir in the sauce mixture and cook for an additional 2-3 minutes, ensuring that the beef and vegetables are well coated and heated through.
- Season with salt and pepper to taste. Serve hot.