Ingredients:

  • 1 lb lean ground beef (90% or 93% lean)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups shredded carrots
  • 1 cup sliced snap peas
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes
  • 3 cups cooked brown rice
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add ground beef, breaking it apart with a spatula; cook undisturbed for 3–4 minutes to develop a crust, then stir until fully browned and drain excess fat.
  3. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Add shredded carrots and snap peas; sauté for 3–5 minutes until vegetables are tender-crisp.
  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
  6. Pour the glaze over the beef and vegetable mixture and simmer until thickened.
  7. Divide cooked brown rice into four bowls, top with the beef mixture, and garnish with sliced green onions and toasted sesame seeds.