Ingredients

  • 1 pound ground beef
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper (chopped)
  • 1 large carrot (cut into matchsticks)
  • 1/2 pound asparagus (ends trimmed, chopped)
  • 8 ounces mushrooms (sliced or quartered)
  • 1/2 a large yellow onion (chopped)
  • 3 tablespoons coconut aminos (substitute tamari/soy sauce)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sriracha
  • 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons maple syrup
  • 2 tablespoons water
  • 1 tablespoon arrowroot powder (substitute tapioca starch or cornstarch)
  • sesame seeds
  • chopped scallions

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place a large skillet over medium-high heat. Once hot, add the ground beef and cook until browned.
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Step 2

  • Transfer to a plate and set aside.

Step 3

  • Add the olive oil to the pan and let it get hot. Once hot, add the prepared vegetables and sauteĢ for about 5 minutes until starting to soften but still slightly crisp.
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  • Length: 5 minutes

Step 4

  • While the vegetables cook, whisk together all the ingredients for the stir fry sauce in a small bowl and set aside.
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Step 5

  • Add the beef back to the skillet and toss to combine with the vegetables.
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Step 6

  • Pour in the stir fry sauce, stir immediately to coat all the ingredients and turn off the heat. The sauce should thicken quickly.
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Step 7

  • Garnish with sesame seeds and scallions and serve with cooked white rice.
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