My family could really eat a ground beef supper just about every night of the week, so I’m always looking for new ways to prepare it. Lately, I’ve been browning my ground beef and then giving it a bit of a “stir fry” spin by adding veggies and soy sauce. This meal is suuuuuuper simple especially when you put it over already prepared fried rice or plain white rice. Another quick tip? I buy the pre-packaged stir fry veggies in the produce department at either my local grocery store or Trader Joe’s. Really and truly, you can’t get easier than that!
From my dinner table to yours, enjoy! xxPrint
A super simple Stir Fry-inspired supper for those busy nights when you have ground beef but want something besides just spaghetti for dinner.
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 3 cloves of garlic, chopped
- about 2 cups of stir fry veggies (I get a mix of broccoli, peppers, onions…whatever my store has)
- ¼ cup soy sauce (we use gluten-free)
- 1½ cups beef stock
- 2 tablespoons prepared mustard (we always use a spicy mustard)
- 2 tablespoons cornstarch
- 2 tablespoons water
- cooked and ready to eat rice (any kind you like!)
- In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, stir in a nice pinch of both salt and pepper.
- Next, stir in your chopped garlic and stir fry veggie mix. Allow the veggies to saute about 5 minutes or until tender.
- After that, stir in your soy sauce and beef stock. Bring everything up to a boil and then reduce the heat and simmer about 5 minutes. Stir in your mustard.
- About a minute before you’re ready to serve, stir together your cornstarch and water in a small bowl and then whisk this into your stir fry (to help it thicken up).
- Let it all simmer about a minute together before removing from heat and serving over rice.
We are a gluten-free house, so we always use g-free soy sauce.