Ground Beef and Snap Pea Stir-Fry with White Rice

In a medium saucepan, combine 555g of uncooked white rice with 5.5 cups of water and 1 tsp of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

While rice cooks, wash and trim 450g of fresh snap peas, removing any strings. Wash 2 red bell peppers, remove seeds and membranes, and slice into thin strips. Peel and mince 2 tbsp of fresh ginger. Peel and mince 5 garlic cloves. Wash and thinly slice 4 green onions, keeping white and green parts separate.

In a small bowl, whisk together 4 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1.5 tbsp honey, 2 tsp cornstarch, 2 tsp sesame oil, and 0.5 tsp red pepper flakes until cornstarch dissolves completely. Set aside.

Heat 1.5 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering. Add 900g of lean ground beef, breaking it apart with a wooden spoon into small crumbles. Cook for 5 to 6 minutes without stirring initially to develop browning, then break up further and cook until no pink remains and beef has caramelized edges. Transfer beef to a plate, leaving any rendered fat in the pan.

Add another 1 tbsp of vegetable oil to the same wok over high heat. Add the sliced red bell peppers and snap peas, and stir-fry for 3 to 4 minutes until vegetables are tender-crisp and slightly charred at the edges. Season with a pinch of salt.

Reduce heat to medium-high. Push vegetables to the sides of the wok, creating a well in the center. Add the minced ginger, minced garlic, and white parts of green onions to the center. Stir-fry for 30 to 45 seconds until fragrant.

Return the cooked ground beef to the wok with the vegetables. Pour the prepared sauce over everything and toss continuously for 1 to 2 minutes until the sauce thickens and coats the beef and vegetables evenly. The sauce should be glossy and cling to the ingredients.

Divide the cooked white rice evenly among 6 bowls or plates. Top each portion with the ground beef stir-fry. Garnish with the sliced green parts of green onions before serving.