Heat 1 tbsp vegetable oil in a large wok or skillet over high heat for 1-2 minutes until smoking slightly. Add ground beef and cook until browned and cooked through, 5-6 minutes, breaking it apart with a wooden spoon as it cooks. Transfer the beef to a plate and set aside.

Add remaining 2 tbsp oil to the same pan and allow it to heat for 30 seconds. Add diced onion and cook 2 minutes until softened and fragrant, stirring constantly to prevent sticking.

Stir in minced garlic and ginger, cooking only 30-45 seconds until aromatic—this prevents bitterness that ruins elegant ground beef stir fry. The timing here is crucial because garlic burns quickly over high heat.

Add broccoli florets and red bell pepper slices, tossing continuously for 3 minutes until the vegetables just begin to soften. Pour in snap peas and cook another 2 minutes, keeping the heat high to maintain crispy texture.

Return the cooked beef to the pan and reduce heat to medium. Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and beef broth in a small bowl, then pour the mixture over the vegetables and beef.

Toss everything together for 1-2 minutes until the sauce coats all ingredients and thickens slightly. Add chopped green onions at the end, stirring just once to combine.

Taste and adjust seasonings if needed—add more soy sauce for saltiness or sesame oil for depth. Serve immediately over fluffy white rice while the dish maintains its stunning presentation and crisp vegetable texture.