Ground Beef Stir Fry (Print Version)
# Ingredients:
→ Stir Fry Base
01 -
450 g 80-20 ground beef
02 -
2 medium zucchini, sliced
03 -
225 g brown mushrooms or baby Bella mushrooms, sliced
04 -
1 medium carrot, julienned
05 -
Chives or green onions, sliced, for garnish (optional)
→ Sauce
06 -
45 ml low-sodium soy sauce or gluten-free tamari
07 -
45 ml barbecue sauce, original, sweet or smoky
08 -
30 ml maple syrup
09 -
2 garlic cloves, grated or minced
10 -
1 tsp fresh ginger, grated, or 1 cube frozen ginger, or 0.25 tsp ground ginger
11 -
15 ml sesame oil
# Instructions:
01 -
In a small bowl or measuring jug, whisk together soy sauce, barbecue sauce, maple syrup, garlic, ginger, and sesame oil. Set aside until needed.
02 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, for about 5 minutes until fully browned and cooked through. Transfer to a bowl, leaving any pan juices behind.
03 -
In the same skillet, add a small amount of oil if needed. Add zucchini, mushrooms, and carrots. Sauté, stirring frequently, for 2 to 3 minutes until the zucchini is still crisp and vegetables are vibrant. Do not overcook.
04 -
Return the cooked ground beef to the pan. Pour in the prepared sauce and stir well to coat all ingredients. Cook for about 2 minutes, stirring occasionally, until fragrant and heated through. Vegetables should remain crisp-tender.
05 -
Season with salt and pepper to taste. Remove from the heat. Serve immediately over steamed rice or in lettuce cups, garnished with chives or green onions if desired.
# Notes:
01 -
Allow the dish to cool before storing; refrigerate in an airtight container for up to four days or freeze for up to three months. Reheat in a hot pan or microwave until thoroughly warmed.