5ouncesmushrooms (I used cremini)cut into quarters
1mediumred bell pepperchopped
2cupsbroccoli floretscut small
1/2cupmatchstick cut carrots
Salt & pepperto taste
Optional, for serving: chopped scallions, sesame seeds
1teaspoonapple cider vinegar or rice vinegar
1/2cupbeef broth or water
Prep all ingredients beforehand. Add the sauce ingredients to a bowl and whisk together.
Add the beef to a large skillet and brown it until it's cooked through over medium-high heat (about 10 minutes), breaking the meat up with your spoon as you go along.
Drain any fat and transfer the meat to a plate or bowl and set aside.
Add the olive oil to the same skillet and sauté the onion for a minute or so.
Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will be tender-crisp once done, but you can cook them for a bit longer if you prefer.
Add the beef back to the skillet, and stir in the sauce. Let it bubble up for a minute or two so it thickens. Continue stirring so everything is nicely coated. Season with salt & pepper if needed.
Enjoy immediately served over rice or noodles. I served it with sesame seeds and chopped scallions sprinkled on top.
Hoisin sauce can be found in the Asian foods section of most grocery stores.
I keep a piece fresh ginger in the freezer in a ZipLoc bag. It's much easier to grate when it's frozen (I use my Microplane to grate it), and I know it's always there vs. going bad somewhere in my fridge!
You can slice up half a small carrot if you prefer, but be sure to slice it very thin.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.