Asian · lunch

Asian Vegetable Stir Fry With Ground Beef

Name: Asian Vegetable Stir Fry With Ground Beef
Cook time: 45 min
Total time: 45 min
Yield: 9 servings
Cuisine: Asian
Ingredients: 1 head broccoli, cut into flowerets; 1 Brown onion, cut into large chunks; 2 Carrots, cut on an angle (about 1 cup); 1 tablespoon cooking oil; 1 tablespoon cornstarch with 1 tablespoon water mixed together; 1 Eggplant, skinless and diced (about 1 1/2 cups); 2 tablespoons minced garlic; 2 teaspoons chopped ginger; 1 pound of ground beef; Kosher salt and freshly ground black pepper; 1/4 cup naturally brewed rice vinegar; 1/2 cup naturally brewed dark soy sauce; 3 Mexican squash, sliced and quartered (about 2 cups); 1 tablespoon sugar; 1 tablespoon sambal oelek (if you like it spicy, add 2 tablespoons); 1 tablespoon sambal oelek (if you like it spicy, add 2 tablespoons)

“Forget going out to eat or ordering takeout every time you crave Asian food. Try making Asian Vegetable Stir Fry With Ground Beef at home. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 214 calories. This gluten free and dairy free recipe serves 9 and costs 88 cents per serving. It works best as a main course, and is done in roughly 45 minutes. 1 person were glad they tried this recipe. If you have cornstarch, cooking oil, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Users who liked this recipe also liked Asian Beef Vegetable Stir-Fry, Sesame Beef and Asian Vegetable Stir-Fry, and Asian Vegetable Stir Fry.”

total: 45 min
effort: Easy
serves: 9
ratings: New

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Ingredients

Serves 9

Broccolicut into flowerets1 head
Brown onioncut into large chunks1
Carrotsabout 1 cup, cut on an angle1 cup
Cooking oil1 tbsp
Cornstarch1 tbsp
Eggplantabout 1 1/2 cups, skinless and diced1.5 cups
Garlic2 tbsp
Ginger2 tsp
Ground beef1 lb
Kosher salt and pepper9 servings
Naturally rice vinegar¼ cup
Naturally soy sauce½ cup
Mexican squashabout 2 cups, sliced and quartered2 cups
Sugar1 tbsp
Sambal oelekif you like it spicy, add 2 tablespoons1 tbsp
Sambal oelekif you like it spicy, add 2 tablespoons1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Prepare all the vegetables and place in a bowl.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.
2
Put the meat in a bowl and reserve.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.
3
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.

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