Asian Vegetable Stir Fry With Ground Beef Recipe

Name: Asian Vegetable Stir Fry With Ground Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 squash Mexican, sliced and quartered, about 2 cups; 2 carrots cut on an angle, about 1 cup; 1 head broccoli florets separated from the stem and the stems cut into pieces about the same size as; 1 eggplant skin removed and diced, about 1 1/2 cups; 1 brown onion cut into large chunks; 1 pound ground beef; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 1 tablespoon sambal oelek if you like it spicy, add 2 tablespoons; 1/2 cup dark soy sauce naturally brewed; 1 tablespoon sugar; 1/4 cup rice vinegar naturally brewed; 1 tablespoon cornstarch with 1 tablespoon water mixed together; 1 tablespoon cooking oil; kosher salt; freshly ground black pepper

Servings: persons

3 squash Mexican, sliced and quartered, about 2 cups
2 carrots cut on an angle, about 1 cup
1 head broccoli florets separated from the stem and the stems cut into pieces about the same size as
1 eggplant skin removed and diced, about 1 1/2 cups
1 brown onion cut into large chunks
1 pound ground beef
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon sambal oelek if you like it spicy, add 2 tablespoons
1/2 cup dark soy sauce naturally brewed
1 tablespoon sugar
1/4 cup rice vinegar naturally brewed
1 tablespoon cornstarch with 1 tablespoon water mixed together
1 tablespoon cooking oil
kosher salt
freshly ground black pepper

1
Prepare all the vegetables and place in a bowl.
2
In a large nonstick wok or skillet, turn the heat on to medium and add the ground beef. Use a wooden spoon, break up the meat into little chunks and season with salt and pepper. Cook meat until no longer pink inside. Put the meat in a bowl and reserve.
3
While the meat is cooking, heat 1 tablespoon of cooking oil in a small sauce pan and add the minced garlic and ginger. Cook until fragrant and add the sambal, soy sauce, sugar and vinegar. Bring to a simmer and add the cornstarch. Stir until sauce is thick, taste and adjust flavors if necessary. If the sauce is to your liking, turn the heat off and remove the sauce pan. Reserve for later use.
4
Add all the vegetables to the pan the pork was cooking in and saute until vegetables are cooked to your liking. Some people like it crunchy and some like it soft. I prefer my vegetables to have a nice crunch.
5
Add the reserved sauce and meat to the vegetables and mix until blended and everything is heated through.
6
Turn off the heat and serve vegetables over brown rice

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 squash Mexican, sliced and quartered, about 2 cups, 2 carrots cut on an angle, about 1 cup, 1 head broccoli florets separated from the stem and the stems cut into pieces about the same size as, 1 eggplant skin removed and diced, about 1 1/2 cups, and more.

Yes, Asian Vegetable Stir Fry With Ground Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Stir Fry With Ground Beef

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