• prep: 10 min
• cook: 10 min
• total: 20 min

servings:

I made this for two people using 1/3 lb. ground beef left over from hamburgers. I used snow peas and white onion slivers in addition to the mushrooms and peppers. Only stir-fried the veggies for about 2 minutes (not 5) before removing them from the pan. *Instructions: Cook mushrooms (sprinkled with salt) in 1 T olive oil in cast iron skillet on medium-high heat, without moving mushrooms for 4 minutes, to get a nice golden sear. Flip the mushrooms and cook for a couple more minutes. Remove to a plate. To the same, now empty, skillet add chopped bell peppers, another T of olive oil, and cook bell peppers until just softened, about 2 minutes, on medium-high heat. Remove from skillet. Add ground beef to the same, now empty, skillet, and cook, crumbling it, and frequently stirring, until cooked through. Once the beef is completely cooked, drain any liquid and fat. Combine all sauce ingredients in a small bowl. Return cooked bell peppers to the skillet with cooked ground beef. Add the sauce. Reheat on medium heat and mix to combine. Add cooked mushrooms and chopped green onions. Continue stirring so everything is nicely coated. Taste and add additional soy sauce if necessary. Top with toasted sesame seeds. Serve as is or over cooked rice.

• 2 tablespoons olive oil (divided)
• 8 oz mushrooms (sliced)
• 3 bell peppers (medium-size, different colors (red, yellow, green), chopped)
• other veggies such as white onion, snow peas, broccoli, asparagus, etc
• 1 lb ground beef (85% lean)
• 4 green onions (chopped)
• 2 tablespoons white and/or black sesame seeds (toasted)
• salt and pepper (to taste)
• Sauce:
• 2 cloves garlic (minced)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar

Click Here For Step-By-Step Instructions