Instructions:

• Start by washing and chopping all your vegetables. Dice the red bell pepper, slice the zucchini, and set aside the sugar snap peas, shredded carrots, and sliced mushrooms. Mince the garlic cloves and have them ready for cooking.
• In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the 1 pound of ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes. Drain any excess fat if necessary.
• Once the beef is browned, add the minced garlic and cook for about 30 seconds until fragrant. Then, toss in the diced red bell pepper, sliced zucchini, sugar snap peas, shredded carrots, and sliced mushrooms. Stir-fry the mixture for about 5-7 minutes until the vegetables are tender but still crisp.
• In a small bowl, combine ½ cup of packed light brown sugar, ½ cup of reduced-sodium soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of ground ginger, ½ teaspoon of crushed red pepper flakes, and ½ teaspoon of pepper. Mix until the sugar is dissolved.
• Pour the sauce over the beef and vegetable mixture. Stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
• Serve the Korean Ground Beef Stir Fry over 2 cups of cooked white rice. Garnish with sliced green onions and sesame seeds for an extra touch of flavor and presentation.