This ground beef stir fry has a rainbow of vegetables and a delicious teriyaki sauce. This stir fry only takes about 20 minutes to prepare and the sauce can even be prepped and refrigerated ahead of time.
Whisk the chicken broth and cornstarch together in a small bowl. Add the rest of the sauce ingredients and whisk until combined. Reserve.
Heat a wok or large skillet over medium-high heat.
Cook and crumble the ground beef until browned, about 5 minutes. Remove from skillet and reserve.
Heat the peanut oil in the skillet. Add the green beans, broccoli, cabbage and bell peppers and stir-fry for about 5 minutes (until the vegetables are tender-crisp).
Turn the heat down to medium. Add the mini corn cobs, green onions and reserved ground beef. Quickly whisk the reserved teriyaki sauce again and pour it into the skillet. Cook and stir for 1 to 2 more minutes, until the sauce thickens.
Garnish with sesame seeds. Serve over rice, noodles or on its own.
Notes
With this recipe, you are going to want to cook the vegetables until they are ‘tender-crisp’. Tender-crisp vegetables are heated and cooked through but they still have a little bit of crunch to them.
Store any leftovers in a covered container in the fridge for up to 3 to 4 days.