A quick and delicious meal that fits within your Whole30 diet, featuring tender ground beef stir-fried with vegetables in a savory sauce.
Ingredients
Scale:
1 pound ground beef (preferably grass-fed)
2 cups broccoli florets (fresh or frozen)
1 cup shredded carrots
1 red bell pepper, sliced
1 cup snap peas
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons coconut aminos
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Chopped green onions (for garnish)
Sesame seeds (optional for garnish)
Instructions
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the ground beef to the pan, breaking it up with a spatula. Cook for 5-7 minutes, or until browned and fully cooked.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the broccoli, carrots, bell pepper, and snap peas to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and red pepper flakes. Pour the sauce over the stir-fried beef and vegetables.
Season with salt and pepper to taste. Cook for another 2 minutes to heat the sauce through.
Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve immediately.
