Ground Beef Stir Fry

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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup ⅓ cup water
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  2 tbsp Maple syrup
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  2 tbsp Cornstarch
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  1 tbsp Sesame Oil, Toasted
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  1 Garlic(3g)
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  2 tbsp Vegetable oil
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  1 lbs 90/10 Ground Beef
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 Bell Pepper(119g)
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  1 Carrots(61g)
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  8 oz Green Beans
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  1 tbsp Ginger, Fresh Root
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  0.3 tsp Red pepper flakes
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  1 Green Onion (Scallion)(15g)
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  1 tbsp Sesame seeds
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions. Once cooked, divide evenly into 4 airtight containers and set aside to cool.
2. 2In a liquid measuring cup, whisk together the soy sauce, maple syrup, cornstarch, sesame oil, minced garlic, and the water until smooth. Set aside.
3. 3Chop the bell pepper, carrots, green beans, and ginger; mince the fresh garlic; slice the green onions (separate white and light green parts from dark green tops). Gather all ingredients near the stove.
4. 4Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil until shiny and hot. Add the ground beef, breaking it apart with a wooden spoon, and cook 5–7 minutes, stirring often, until no longer pink and internal temperature reaches 160°F. Transfer to a plate.
5. 5Add the remaining vegetable oil to the skillet over medium-high heat. Add the bell pepper, carrots, and green beans, stirring often for 4 minutes until crisp-tender with slight color.
6. 6Add the ginger and red pepper flakes, cooking for 30 seconds until very fragrant. Stir in the white and light green parts of the green onions and cook for 15 seconds.
7. 7Return the beef to the skillet, pour the sauce over the top, and stir constantly over medium-high heat for 1–2 minutes until the sauce thickens and coats all ingredients.
8. 8Remove from heat, stir in the dark green onion tops, sprinkle with sesame seeds, and divide evenly into 4 airtight containers while hot. Serve alongside the portioned rice.