The best part of cooking is ad-libbing as I create new-to-me recipes (which is why I’ll never be a real baker), and stir frys are simple and easy to customize for weeknight dinners (watch some of my cooking recipes on my TikTok)! Sometimes coming home after a long work day and immediately making dinner can be rough, so my shoyu beef and veggie stir fry has all the components of a fairly healthy 30 minute meal (so long as your veggies are easily prepped). For the beef and veggie stir fry I picked some of my favorite vegetables: carrots, broccoli, and zucchini, but the beauty of a good stir fry is how easily it can be personalized by the individual cook based on taste preferences (similar to this chicken and veggie one I made in 2021). I made a quick shoyu sauce that’s sweet and salty and enhances the delectable flavors of each ingredient in the dish! Make sure you serve the stir fry over lots of fresh white rice!
Ingredients:
- One pound of ground beef
- Two heads of broccoli
- Two medium carrots
- Two zucchinis
- Shoyu, sugar, mirin, pepper to taste
Instructions:
- Peel and cut carrots into thin matchsticks
- Chop broccoli into florets, removing all stems (because they’re gross!)
- Thinly slice zucchini and cut into quarters
- Once veggies are prepped, place in separate bowls to ready for cooking
- In a pan, sauté ground beef in olive oil and season with salt and pepper until slightly crispy and browned
- When beef is fully cooked, set aside
- Cook carrots in remaining olive oil and season as you go
- When carrots are slightly tender, add broccoli and zucchini to pan (season of course)
- While veggies are cooking, mix shoyu, sugar, mirin, and pepper in a bowl to taste
- Combine meat with veggies and pour sauce over mixture
- Reduce heat to simmer and let sauce slightly thicken
- Serve over rice and enjoy!
