Cooking Instructions

• In a large skillet over medium high heat, cook 1 pound 90% lean ground beef and 3 minced garlic cloves, 2-3 minutes breaking it into crumbles until no longer pink. Remove the ground beef and set aside on a plate.
• Drain the grease and add 1 tablespoon olive oil to the skillet. Add 1 diced red bell pepper, 1 sliced zucchini, ½ cup sugar snap peas, ½ cup shredded carrots, and 8 ounces sliced mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.
• In a small bowl whisk ½ cup packed light brown sugar, ½ cup reduced-sodium soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ¼ teaspoon crushed red pepper flakes and ½ teaspoon pepper. Pour over the ground beef and let simmer for another minute or two.
• Serve over 2 cups cooked white rice and top with sliced green onions and sesame seeds for garnish.