Asian Vegetable Stir Fry With Ground Beef


3 Mexican squash, sliced and quartered (about 2 cups)
2 Carrots, cut on an angle (about 1 cup)
1 small Head of broccoli, florets separated from the stem and the stems cut into pieces about the same size as
1 Eggplant, skin removed and diced (about 1 1/2 cups)
1 Brown onion, cut into large chunks
1 pound of ground beef
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon sambal oelek (if you like it spicy, add 2 tablespoons)
1/2 cup naturally brewed dark soy sauce
1 tablespoon sugar
1/4 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water mixed together
1 tablespoon cooking oil
Kosher salt and freshly ground black pepper


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