Ground Beef Stir Fry

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  Soy Sauce, Low Sodium(80g)
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  ⅓ cup water
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  Maple syrup(30g)
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  Cornstarch(30g)
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  Sesame Oil, Toasted(15g)
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  Garlic(60g)
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  Vegetable oil(30g)
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  90/10 Ground Beef(454g)
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  ¼ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Bell Pepper
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  Carrots
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  Green Beans(227g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(1g)
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  Green Onion (Scallion)
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  Sesame seeds(15g)
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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 2 tablespoons water until smooth. Set aside.
3. 3Chop the bell pepper, carrots, green beans, ginger, and green onions (separate white and light green parts from dark green tops); mince the garlic. Gather all ingredients near the stove.
4. 4Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon 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 cooked through. Transfer to a plate.
5. 5Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, carrots, and green beans, stirring often over medium-high heat for 4 minutes until crisp-tender.
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 the meat and vegetables.
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 with the portioned rice.