- 1 Cup Teriyaki Sauce
- 1 tbsp Avocado Oil (or other oil for high heat)
- ½ tsp Ginger paste
- 1 Onion, cut into half rings
- 1-2 heads of Broccoli, cut into florets
- 1 Zucchini, sliced into half moons
- 1 Cup Matchstick carrots
- 2 Cups White or Jasmine Rice, cooked
- 2-3 Green onions, sliced
- Sesame seeds, for garnish
- Sriracha Sauce, for garnish
- Heat a large skillet or wok over high heat. Add the avocado oil and swirl to coat the pan. Add the broccoli, carrots, zucchini and onion and sir fry until crisp tender and slightly caramelized. Remove from pan and set aside on a plate.
- Add a little more oil to the pan, then add the ground beef. Cook over medium high heat until browned throughout. Discard any excess fat and return to pan. Return the vegetables to the pan and add Teriyaki sauce. Stir fry for 3-5 minutes, or until sauce is reduced and the meat and veggies have had a chance to soak up the flavor of the sauce.
- Serve over rice and garnish with sesame seeds, green onions and Sriracha Sauce, if desired.