Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 4 packs ramen noodles
  • 1 tbsp sesame seeds
  • 2 cups frozen stir-fry vegetables

Instructions:

  1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook without stirring frequently until the beef is deep brown and slightly crispy on the edges. Drain any excess fat if necessary.
  2. Lower the heat to medium. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant and the garlic is translucent.
  3. In a small mixing bowl, whisk together the low-sodium soy sauce, honey, toasted sesame oil, sriracha, and cornstarch until smooth.
  4. Boil the ramen noodles for 2 minutes less than the package directions, then drain. Add the undercooked noodles and frozen stir-fry vegetables to the skillet with the beef.
  5. Pour the prepared sauce over the noodles and beef. Toss constantly for 2-3 minutes using tongs until the sauce becomes a glossy, velvety coating. Garnish with sesame seeds and green onion tops.