Inaja & Scott's Recipes
← Back
Edit recipe
Title
Description
A quick, protein-packed Japanese-style ground beef stir-fry with fresh vegetables and savory aromatics. Serves 7–8 generous portions with approximately 42–45g protein per serving.
Servings
Prep (min)
Cook (min)
Total (min)
Tags (comma-separated)
Image
✨ Find photos for this dish
Ingredients (one per line)
2.6 lb (1.18 kg) lean ground beef (90–95%) 4 medium carrots, thinly sliced or julienned 3 medium zucchini, sliced into half moons 2 medium onions, chopped 5 cloves garlic, minced 1 tbsp fresh ginger, grated 2 tbsp avocado or olive oil ½ cup low-sodium soy sauce 2 tbsp oyster sauce 1½ tbsp miso paste 2 tbsp rice vinegar 1–2 tsp toasted sesame oil ¾ cup beef broth or water Black pepper, to taste Scallions and sesame seeds for garnish
Edit these and we'll re-read them so amounts scale and aisles stay tidy.
Steps (one per line)
Heat oil in a very large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 8–10 minutes. Drain excess fat if needed. Stir in onion, garlic, and ginger. Cook for 3 minutes until fragrant and softened. Add carrots and sauté for 4–5 minutes so they begin to soften. Stir in zucchini, soy sauce, oyster sauce or miso, rice vinegar, sesame oil, and broth. Cook uncovered for 5–7 minutes, stirring occasionally, until zucchini is just tender but not soggy. Let excess liquid cook off for another 2–3 minutes until glossy and lightly saucy. Top with scallions and sesame seeds and serve.
Save changes
Cancel
Delete recipe
Recipes
Add
Shopping