Quick, easy, and delicious. Perfect for a filling lunch or dinner. Serve this over warm rice, noodles, or zoodles if desired! You could also wrap up in lettuce leaves for tasty lettuce wraps.
Ingredients
- lean ground beef: 1 pound
- medium carrots: 3 piece (diced)
- red bell pepper: 0.5 piece (diced)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- zucchini: 1 piece (diced)
- soy sauce: 0.5 cup
- water: 0.33333 cup
- water: 2 Tbsp
- white sugar: 2 Tbsp
- brown sugar: 2 Tbsp
- rice vinegar: 2 Tbsp
- cornstarch: 1 Tbsp
- onion powder: 1 tsp
- ground ginger: 0.5 tsp
- garlic powder: 0.5 tsp
Metric Conversion
Stages of cooking
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Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
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Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
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When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
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Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.
