Description
A super simple Stir Fry-inspired supper for those busy nights when you have ground beef but want something besides just spaghetti for dinner.
Ingredients
Scale
- 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!)
Instructions
- 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.
Notes
We are a gluten-free house, so we always use g-free soy sauce.