Asian Beef Stir Fry

Finally sitting down to blog about this awesome dinner I cooked up this past week!

I have been working on ways to eat all the ground meat we got creatively…you can only do so many meatloaves, burgers (my husband would disagree) and meatballs. Since we get our meat from a local farmer that does grass-fed beef, it can get quite pricey. That’s why basically all I can afford is the ground meat, sausage, and soup bones nobody else wants! So we end up with a lot of ground beef in our freezer and I have to come up with creative ways to serve it up. Poor me!

This is a variation on stir fry that I’ve played around with the ingredients for. This weeks combo was a winner.

Asian Beef Stir Fry Dinner

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1 lb ground beef

2 large heads of broccoli, chopped

1-2 large carrots, shredded

1/2 can of diced pineapple

2 small heads of bac (pac?) choi, stems separated from leaves and chopped

1 large onion, sliced

2 cloves of garlic, minced

salt & pepper

1 tablespoon of coconut oil

1/4 cup of beef broth

Sauce/Spice:

1 cup of beef broth

1/4 cup of tamari (or soy sauce or coconut aminos)

1 tsp garlic powder

salt & pepper

2 tablespoons tahini

1 tbsp of minced ginger

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**Preheat oven to 375

1. Spray a large cookie sheet with cooking spray or coconut oil and place chopped broccoli on. Salt and pepper it and place it in the oven (You could cook this by boiling, or adding right in the stir fry, but I LOVE the taste of roasted broccoli)

2. While broccoli’s cooking, brown the ground beef in a large skillet then drain (if you’re using grass fed beef there’s no need to drain. I hardly had any fat and what was there I used to cook with. But I would drain if using conventional meat).

3. Place tablespoon of coconut oil in the empty pan and let melt. Then add the garlic and let it become fragrant (I usually burn it. Don’t do that).

4. Add the chopped onion and the chopped STEMS of the Pac choi. Let them cook for 4-5 minutes or until softened. While you’re doing this, start the sauce. Combine all ingredients of the sauce, bring to a boil, then simmer.

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5. Add the pac choi leaves and add some beef broth in there to get it cooking down (You could just use water).

6. After the pac choi leaves are wilted, add in your sauce to the pan. Let simmer for 3-4 minutes.

7. Add back in your ground beef and then the grated carrots. At this time, check the broccoli. You want to roast it for a good 15- 20 minutes. Take out when done.

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8. Let the whole mixture simmer for 5-8 minutes until everything becomes incorporated.

9. Serve over the broccoli with pineapple on top. Drizzle with more tahini. Yum!

 

How do you get creative with ground beef?

How do you make inexpensive meat cuts yummy?

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3 thoughts on “Asian Beef Stir Fry

  1. Madison @ Eating 4 Balance

    Is that bok choy that you included in there? I absolutely love that in Asian dishes.

    Isn’t beef sourced from local farmers the best? We’ve got a ton of grass-fed beef in our fridge from our half cow that we purchased this year. This recipe would be perfect to use some of that up! I should make a huge batch and freeze it so my family could heat it up whenever they want a meal :)

    Reply
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