Ingredients

A generous ¼ teaspoon each: garlic salt, onion powder, celery salt, black pepper

3 tablespoons cornstarch (+ 3 tablespoons cold water)

1 cup beef broth

½ cup chicken broth

¼ cup soy sauce

¼ cup honey (can substitute brown sugar)

3 cloves garlic (minced)

1 teaspoon hot sauce

¼ teaspoon ground ginger

1 ¼ pounds ground beef

2 tablespoons peanut oil (can substitute olive or vegetable oil)

⅓ cup dry white wine (or beef broth)

2 cups broccoli florets

1 cup green beans

8 oz mushrooms

1 small yellow onion (sliced)

½ cup carrots (julienned)

½ red bell pepper (sliced)

1 rib celery (diced)

3 cups cooked rice (any kind)

Instructions

Step 1: Combine the cornstarch and cold water in a covered container and shake well to make a slurry. Set aside in a cool place.

Step 2: In a medium bowl, mix together beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set the sauce mixture aside.

Step 3: Measure and prepare all vegetables and ingredients before starting to cook.

Step 4: Season the ground beef with garlic salt, onion powder, celery salt, and black pepper. Heat the peanut oil in a large skillet over medium-high heat. Add the beef and crumble it as it cooks until browned and fully cooked. Drain excess grease and set the beef aside.

Step 5: Pour the white wine (or beef broth) into the skillet and reduce the heat to medium. Use a spatula to scrape and loosen any browned bits from the skillet. Let the liquid reduce by half, about 3 minutes.

Step 6: Add a splash of oil if the pan looks dry. Add broccoli florets, green beans, mushrooms, sliced onion, and diced celery. Toss to coat and cook for 3 minutes until the vegetables start to soften.

Step 7: Add the carrots and red bell pepper to the skillet. Continue cooking for another 2 minutes until all vegetables are slightly tender but still crisp.

Step 8: Pour the prepared sauce mixture into the skillet and bring it to a gentle boil. Let it simmer for 2 to 3 minutes to reduce slightly.

Step 9: Shake the cornstarch slurry again and gradually stir it into the bubbling sauce until the sauce thickens to your desired consistency. Reduce the heat to low.

Step 10: Return the cooked ground beef to the skillet along with any juices. Stir to combine and heat through for about 2 minutes. Serve hot over cooked rice or noodles.

Tips & Variations

For extra flavor, use freshly minced garlic and ginger instead of ground ginger.

Substitute the ground beef with ground turkey or chicken for a lighter version.

Swap broccoli and green beans with your favorite seasonal vegetables for variety.

Adjust the heat by adding more or less hot sauce according to your taste.

Use brown sugar instead of honey to keep the sauce shelf-stable and sweeter.

FAQs

Can I use frozen vegetables in this stir fry?

Yes, frozen vegetables work well. Just adjust cooking times slightly as frozen vegetables will release more moisture and may need a bit longer to cook.

What kind of rice works best with this dish?

Any cooked rice suits this stir fry, including white, brown, jasmine, or basmati. Leftover rice works great as it’s less sticky and holds up well to the sauce.