When you're wanting an all-in-one meal that's low budget, quick, and delicious, nothing beats a stir fry! This recipe combines ground beef, several fresh veggies, and a tasty Asian sauce. Serve it over rice or a bed of lettuce for a healthy meal!
sea salt, freshly ground black pepper, garlic granules to taste
For the Sauce
¼cupliquid aminos
1tablespoonwater
3tablespoonapple cider vinegar
2tablespoonblackstrap molasses
½teaspoongarlic granules
1 ½teaspoonarrowroot powder
For the Vegetables
1 ½tablespoonolive oil
2 ½tablespoongarlic minced(4 large cloves)
2cupscarrots sliced into thin sticks
1 ½cupsthinly sliced bell peppers
1 ½cupsthinly sliced yellow onion
2cupsbroccoli crowns halved long ways
1teaspoonfreshly grated ginger
1 8 oz.can water chestnuts(1 cup with liquid drained)
1teaspoonsesame oil to add at the end
2additional tsp liquid aminos added at the end
5large leaves of lettuce either red leaf or Romaine
optional red pepper(ground or flakes)
optional umeboshi paste
Add more liquid aminos to taste
Instructions
Cook ground beef on medium-low heat in a large skillet for 15-18 minutes to brown, chopping to a preferred texture during cook. Drain fat/juices and transfer to a plate and cover to keep warm.
Start the sauce in a separate small saucepan. Combine all ingredients and heat to medium heat to bring to a simmer until slightly thick (about 6-8 minutes). Remove from heat to thicken slightly more. Set aside.
In the same skillet you used for browning the meat, add 1-2 tablespoon olive oil (I use 2 with a cast iron pan, you could get away with 1 tablespoon for non-stick pan.
Once hot, add garlic and sauté for about 3 minutes. Add carrots, bell peppers, onion, and broccoli. Cover and cook for about 5 minutes. Add ¼ cup water and cover again for another 5 minutes. Add water chestnuts and freshly grated ginger and cook another few minutes. Decrease heat to low and add meat and sauce. Cook for another 5-10 minutes. Add 1 teaspoon sesame oil and an additional 2 teaspoon liquid aminos, stir, and turn off and let sit for a few minutes with lid off to let the sauce set a little before serving.
Serve over cooked rice and/or a bed of large leaf lettuce. Top with sesame seeds, optional red pepper, and optional umeboshi paste.