Ingredients:

• 2 tbsp Sesame Oil
• 1 lb. Ground Beef
• 1 tsp Kosher Salt
• 8 cups thinly sliced vegetables, like Broccoli, Carrots, Zucchini, Onion, Cabbage

For the Sauce:

• 1.5 cups Beef Broth, unsalted
• 1 tbsp Ginger, grated
• 4 cloves Garlic, minced
• 1/4 cup + 2 tbsp Low Sodium Soy Sauce
• 2 tbsp Cornstarch

1. In a large sauté pan over high heat, add the oil. When the oil starts to shimmer, add the ground beef and half of the salt. Cook thoroughly, breaking up the beef with a wooden spoon, until the beef is browned and no longer pink in the middle. Transfer the ground beef to a plate using a slotted spoon.

2. In the same pan, add the vegetables and remaining salt. Cook until the vegetables are crisp-tender (around 6-8 minutes, depending on the vegetables you use).

3. While the vegetables are cooking, mix the cornstarch with 2 tbsp of soy sauce in a medium sized bowl until a smooth paste is formed. whisk in the remaining sauce ingredients.

4. Add the ground beef back into the sauté pan, add the sauce and stir well to incorporate the sauce evenly. Cook, stirring frequently until the sauce thickens and reduces slightly (about 3 minutes). 

5. Serve the Ground Beef Stir Fry over a bed of white rice, or a bowl of cooked Lo Mein noodles. Garnish with thinly slices scallions and sesame seeds. 

Recipe serves 6