Asian Style Ground Beef Stir Fry
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!
Ingredients
- 1 to 1 ½ lb ground beef
- sea salt, freshly ground black pepper, garlic granules to taste
For the Sauce
- ¼ cup liquid aminos
- 1 tablespoon water
- 3 tablespoon apple cider vinegar
- 2 tablespoon blackstrap molasses
- ½ teaspoon garlic granules
- 1 ½ teaspoon arrowroot powder
For the Vegetables
- 1 ½ tablespoon olive oil
- 2 ½ tablespoon garlic minced (4 large cloves)
- 2 cups carrots sliced into thin sticks
- 1 ½ cups thinly sliced bell peppers
- 1 ½ cups thinly sliced yellow onion
- 2 cups broccoli crowns halved long ways
- 1 teaspoon freshly grated ginger
- 1 8 oz. can water chestnuts (1 cup with liquid drained)
- 1 teaspoon sesame oil to add at the end
- 2 additional tsp liquid aminos added at the end
- 5 large 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.
Tried this recipe?Let us know how it was!