Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 packs dried ramen noodles
  • 1 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil

Instructions:

  1. Bring a pot of water to a boil. Add the ramen noodles and cook for 2 minutes (or 1 minute less than the package instructions). Immediately drain in a colander and rinse under cold running water until the noodles feel cool. Set aside.
  2. Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering (aiming for 400°F/200°C or higher). Add the ground beef, breaking it apart with a spatula. Cook until the beef is mahogany-colored and slightly crisp on the edges (about 5–7 minutes). Drain any excess fat if necessary.
  3. Push the beef to the sides of the pan. Add the minced garlic and grated ginger to the center, stirring for 30 seconds until fragrant. Toss in the broccoli, carrots, and snap peas. Stir-fry for 3–4 minutes until the vegetables are vibrant but still have a distinct snap.
  4. Whisk together the soy sauce, honey, rice vinegar, sriracha, and sesame oil. Pour the sauce over the beef and vegetables, adding the cooked noodles. Toss everything together over medium heat until the glaze thickens and coats the ingredients evenly.