Instructions:
1. Prepare the ingredients: Wash and pat dry the microgreens. Set aside.
2. Cook the ground beef:
Heat a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed and set the beef aside.
3. Sauté the aromatics:
In the same skillet, add olive oil. Sauté the garlic, ginger, and onion until fragrant, about 2-3 minutes.
4. Add the vegetables:
Stir in the bell pepper and carrot. Cook for 3-4 minutes, stirring frequently, until slightly tender but still crisp.
5. Combine beef and sauce:
Return the ground beef to the skillet. Add soy sauce, sesame oil, and honey (if using). Mix well and cook for another 2-3 minutes.
6. Add microgreens:
Turn off the heat and gently fold in the microgreens. The residual heat will wilt them slightly without overcooking.
7. Serve and garnish:
Serve the stir-fry over rice or noodles, if desired. Garnish with sesame seeds and sliced green onions.
