Beef Veggie Dinner (Print Version)
# Ingredients:
→ Base Mix
01 -
1 medium carrot, cut into thin strips
02 -
2 small zucchini, sliced into rounds
03 -
Chopped green onions or chives for sprinkling (optional)
04 -
225 g baby Bella or cremini mushrooms, sliced
05 -
450 g ground beef (80-20 lean-to-fat ratio)
→ Flavor Sauce
06 -
1 tbsp sesame oil
07 -
2 fresh garlic cloves, minced or grated
08 -
1 tsp grated ginger, frozen cube, or 0.25 tsp ground version
09 -
3 tbsp sweet or smoky barbecue sauce
10 -
3 tbsp low-sodium soy sauce or tamari for gluten-free
11 -
2 tbsp maple syrup
# Instructions:
01 -
Mix maple syrup, soy sauce, grated garlic, barbecue sauce, sesame oil, and ginger in a small bowl or measuring cup. Put it aside until you're ready to use it.
02 -
In a big pan or wok, warm up a tablespoon of oil on medium-high heat. Add the beef and fry it while breaking it into smaller bits with your spatula. Cook for about 5 minutes or until it's browned all the way. Move it to a bowl, keeping any juices in the pan.
03 -
Using the same pan, put in a little more oil if necessary. Toss in the mushrooms, zucchini, and carrots. Stir and cook on medium-high heat for 2 to 3 minutes. You want them bright and slightly firm, so don't overdo it.
04 -
Add the browned beef back into your pan. Pour the sauce mix over everything and stir so that it's fully coated. Keep cooking for 2 minutes, stirring every so often. The veggies should still have a little crunch.
05 -
Add salt and pepper if you'd like. Take the pan off the heat. Dish it out over rice or into lettuce wraps. Garnish with green onions or chives, if you want.
# Notes:
01 -
Let the meal cool completely before storing. Keep in the fridge in a sealed container for up to 4 days. You can also freeze it for 3 months. Heat it up in a microwave or hot skillet when ready to eat.