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1kg (2.2lbs) Ground Beef

1 Yellow Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

1 Spring Onion, Sliced (Optional)

1 Carrot

1 Bunch Broccolini, Chopped (300g - 10.5oz)

0.42 cups (100ml) Low Sodium Soy Sauce

2 Tbsp (40ml) Rice Vinegar

0.3 cups (70g) Brown Sugar

3 tsp (15ml) Toasted Sesame Oil

5 Cloves Garlic, Minced

1 Tbsp (15g) Ginger, Minced

½ tsp (1.5g) Red Pepper flakes (Optional)

1 ½ Tbsp (30ml) Peanut Oil

Sesame Seeds To Taste (Optional)

1 ½ Cups (300g) Jasmine Rice, Washed

2 Cups (500g) Cold Water

Salt To Taste

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1. Prep: Chop onion and red-pepper thinly sliced.

2. Prep: Grate carrot. Chop broccolini into bite-sized segments. (optional) Chop spring onion roots for cooking and stems thin for garnish

3. Prep: Cook jasmine rice and set aside

4. Prep: Mix sauce: combine soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger and red flakes

5. Heat peanut oil in a large pan or wok over high heat

6. Add the ground beef and cook for 3 minutes to get a nice golden brown crust, seasoning with salt and pepper. Mix the beef and continue cooking for another 3 minutes

7. Add the sliced onion and cook for 2 minutes

8. Add the grated carrot, chopped broccolini, and sliced bell pepper. Season with salt and pepper and cook for 9 minutes

9. Add the sauce and mix well. Cook for 3 minutes

10. (Optional) After sauce reduces down, add sesame seeds and sliced spring onion

11. Taste and adjust seasoning if necessary

12. Serve the stir fry with jasmine rice

Marcros (per portion):

Calories: 774

Fat: 27g

Carbs: 81g

Protein: 51g