Ingredients

The following ingredients have 4 Servings
  • 1 lb lean ground beef
  • 5 ounces mushrooms (sliced (about 3 cups))
  • 2 carrots (chopped)
  • 1 red pepper (chopped)
  • 5 ounces snap peas (about 2 cups)
  • 1 cup beef broth
  • 2 tablespoons tapioca starch or cornstarch
  • ¼ cup soy sauce (can use coco aminos)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons minced ginger
  • 3 cloves garlic (minced)

Instruction

  • Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes.
  • While the beef cooks, chop the veggies and make the sauce. Add the tapioca or cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again.
  • When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil.
  • Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender.
  • Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.