Before starting, wash and dry all produce. Trim, then halve green beans. Core, then cut pepper into 1/2-inch pieces. Thinly slice mushrooms. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, peppers and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Add half the ginger. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard excess fat. Add remaining ginger and cook, stirring often, until fragrant, 1 min.

Add soy sauce, 2 tbsp hoisin and 1/4 cup water (dbl both for 4 ppl) to the pan with beef. Cook, stirring often, until coated, 1-2 min. Remove pan from heat.

Divide veggies between plates. Top with beef and any sauce from the pan. Sprinkle green onions over top.