1 lb lean ground beef
1 bell pepper, sliced
4 tbsp olive oil
3 cloves garlic, finely chopped
1/2 onion, sliced
1 teaspoon grated ginger
3/4 cup matchstick-cut carrots
2 cups diced broccoli florets
3 packages of instant ramen noodles (seasoning packets discarded)
For the Sauce:
1/3-1/2 cup chicken broth
2 tsp cornstarch
3 tbsp light soy sauce
1 tbsp light brown sugar
2 tsp toasted sesame oil
1 tbsp rice vinegar
2 tbsp hoisin sauce
2 tsp Sriracha sauce, or to taste
Instructions:
In a large skillet, heat 2 tbsp of olive oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes translucent.
Add the ground beef to the skillet. Cook until browned, making sure to break it apart with a spatula.
Toss in the bell pepper, broccoli, and carrots. Cook for an additional 3-4 minutes, stirring occasionally.
In a separate bowl, whisk together all the sauce ingredients until well combined.
Pour the sauce over the beef and vegetable mixture in the skillet. Let it simmer for 2-3 minutes until the sauce slightly thickens.
Meanwhile, cook the instant ramen noodles according to package instructions, omitting the seasoning packets. Drain well.
Add the cooked noodles to the skillet, tossing to ensure everything is evenly coated with the sauce.
