Sesame Ginger Beef Stir-Fry

Rinse 1 cup of jasmine rice under cold water until water runs clear. Add rice and 1.5 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

While rice cooks, slice 1 red and 1 yellow bell pepper into thin strips. Mince 2 cloves of garlic and grate 1 tbsp of fresh ginger. Slice 3 stalks of green onions, separating the white and green parts.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tsp sesame oil to make the sauce.

In another small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 12 oz of ground beef, breaking it up with a wooden spoon. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Cook the beef for about 5-6 minutes until browned and cooked through. Transfer to a plate lined with paper towels to drain excess fat, leaving about 1 tbsp of drippings in the pan.

In the same pan, add the white parts of green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.

Add the sliced bell peppers and stir-fry for 3-4 minutes until they begin to soften but still maintain some crispness.

Return the cooked ground beef to the pan and pour in the sauce mixture. Stir to combine and let it simmer for 1 minute.

Add the cornstarch slurry to the pan and stir continuously as the sauce thickens, about 1-2 minutes.

Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and the green parts of the green onions.

Serve the stir-fry over the cooked jasmine rice.