Usually when I make a stir fry, I use chicken or steak. One night last spring I didn’t have anything but grassfed beef, so I created this recipe with ground beef. We submitted the recipe to the 2nd Annual Let’s Move Kids’ State Dinner contest. Unfortunately we didn’t win, but we were a finalist at Jeremy’s elementary school. (Not that I was a judge or anything …)
This recipe makes a lot, which I did on purpose, because I send it in everyone’s lunch box the next day. If your family is small, you could cut the ingredients in half. I served it with sautéed spinach for Matt and me and basmati rice for the boys.
Asian Ground Beef Stir fry
Prep time – 10 minutes
Cook Time – 15 minutes
Servings – 8 ish
- 2 1/2 pounds grassfed beef or other ground meat
- 1/2 bag shredded carrots
- 2 peppers, chopped (you choose the color)
- 1/2 cup mushrooms (optional)
- 1 can water chestnuts
- 1 cup snap peas or brocoli florets
- 1 tbsp. garlic infused olive oil OR EVOO and 1 tbsp. minced garlic
- 3 tbsp. toasted sesame oil
- 1/2 cup coconut aminos
- 1 1/2 tbsp. minced ginger
- 6 scallions, chopped or 3/4 cup diced onions
- 1 1/2 tsp. fish sauce
- juice from 1 orange
- 1 box of baby spinach or kale (optional)
- Salt and pepper to taste
- Feel free to add or replace other veggies as desired – this is an art, not a science!
- Heat EVOO in dutch oven or large skillet on medium.
- Add ground meat and cook until pink is almost gone.
- Add vegetables (including water chestnuts) except for spinach or kale and sauté.
- Add coconut aminos, fish sauce and sesame oil and stir together.
- Add ginger and pour in juice from the orange and continue to sauté.
- Steam spinach or kale in microwave safe bowl for 1 minute. Then cut greens into smaller pieces with kitchen sheers.
- Mix greens into beef mixture. Stir well and taste to check seasoning. Add more sesame oil, coconut aminos, ginger and salt and pepper as needed.
Serve and enjoy! You can serve this over zoodles or cauliflower rice too.