Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 cups bell peppers, multi-colored and sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 3 cups cooked brown rice
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk together the soy sauce, hoisin, sesame oil, ginger, and red pepper flakes in a small bowl until the ginger is fully incorporated.
  2. Heat avocado oil in a 12-inch cast iron skillet or wok over medium-high heat. Add the beef in a single layer and sear without stirring for 3 minutes to develop a crust. Brown the meat completely, then remove from the pan and set aside.
  3. In the same pan using the residual beef fat, sauté the sliced onions and bell peppers for 4-6 minutes until edges are blistered. Add the minced garlic and sauté for an additional 60 seconds.
  4. Return the beef to the skillet and pour the hoisin sauce mixture over the ingredients. Stir-fry for 2-3 minutes until the sauce reduces into a velvety glaze.
  5. Divide the cooked brown rice among four bowls. Top with the beef and pepper mixture and garnish with sliced green onions and toasted sesame seeds.