I always, always, always hesitate to put the word “spicy” in a recipe title because I know it probably turns a lot of people off…BUT…spicy is my jam and I am guess it’s for a few of you out there too. This recipe doesn’t have to be spicy. Omit the sauce at the end and you won’t have any heat, just loads of flavor.
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- ½ cup soy sauce (we use g-free)
- ½ cup beef stock
- 3 cloves garlic, chopped
- a mix of fresh veggies (I buy them pre-packaged at Trader Joe’s!) but one that has shredded carrots, maybe mushrooms, some red bell peppers and onions…whatever you can find that’s already prepped and chopped for you
- prepared white rice (try Trader Joe’s Jasmine Rice!) for 4 to 6 people
- about 6 green onions, chopped
- a fresh chili garlic sauce (on the Asian foods aisle) to garnish (it’s spicy!)
- In a large skillet over medium-high heat, brown up your beef in a drizzle of EVOO. Once browned and crumbly, stir in a pinch of both salt and pepper.
- Next, stir in both your soy sauce and beef stock and bring up to a simmer. Once this is simmering, stir in your chopped garlic and simmer another minute or so before adding in all of your veggies. Simmer just about 3 or 4 minutes (so they don’t get too mushy) and then remove from heat.
- Add your prepared rice to a bowl and top with your beef mixture. Add chopped green onions and chili sauce to the top.
- Serve and enjoy!
We use gluten-free soy sauce.