Add the ground beef to a large skillet and cook until almost all of the pink is gone.

Add the ginger and garlic and cook for another 1 minute, stirring to combine.

Add the celery and bell peppers. Cook until the vegetables begin to soften. Feel free to swap in any vegetables you have on hand.

While the vegetables are cooking, whisk together the beef broth, hoisin sauce, soy sauce, and cornstarch in a small bowl.

Once the beef is fully cooked and the vegetables have softened, pour the sauce over the beef and vegetables. Stir well to coat everything and cook for another 1–2 minutes, until the sauce thickens.

Divide the beef and veggie mixture into 4 servings.