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Asian Vegetable Stir Fry With Ground Beef

 
One serving costs about $0.87

$0.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 gluten-free,dairy-free,gluten free,dairy free side dish Asian
spoonacular Score:62%

Spoonacular Score: 62%

 

Asian Vegetable Stir Fry With Ground Beef is a gluten free and dairy free main course. One serving contains 213 calories, 13g of protein, and 12g of fat. For 87 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have cooking oil, sambal oelek, carrots, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. Try Asian Beef Vegetable Stir-Fry, Sesame Beef and Asian Vegetable Stir-Fry, and Beef and Broccoli Stir-Fry for similar recipes.

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lubanzi Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.

Lubanzi Chenin Blanc

A wine that’s as beautiful as Cape Town itself. 100% handpicked Chenin Blanc grown in South Africa’s famous Swartland region. Made using a blend of grapes that come from a diverse collection of Swartland soils, with each piece of land putting its own mark on the final wine. Made for those warm sunny days that don’t seem to end.

» Get this wine on Wine.com

Ingredients

Servings:
1 head
1 head broccoli
broccoli
1
1  brown onion
brown onion
1 cup
1 cup carrots
carrots
1 Tbsp
1 Tbsp cooking oil
cooking oil
1 Tbsp
1 Tbsp mixed cornstarch
mixed cornstarch
1.5 cups
1.5 cups skinless diced eggplant
skinless diced eggplant
2 Tbsps
2 Tbsps garlic
garlic
2 tsps
2 tsps ginger
ginger
1 pound
1 pound ground beef
ground beef
some
some black kosher salt
black kosher salt
0.25 cup
0.25 cup rice vinegar
rice vinegar
0.5 cup
0.5 cup dark soy sauce
dark soy sauce
2 cups
2 cups squash
squash
1 Tbsp
1 Tbsp sugar
sugar
1 Tbsp
1 Tbsp sambal oelek
sambal oelek
1 head broccoli
1 head
broccoli
1  brown onion
1
brown onion
1 cup carrots
1 cup
carrots
1 Tbsp cooking oil
1 Tbsp
cooking oil
1 Tbsp mixed cornstarch
1 Tbsp
mixed cornstarch
1.5 cups skinless diced eggplant
1.5 cups
skinless diced eggplant
2 Tbsps garlic
2 Tbsps
garlic
2 tsps ginger
2 tsps
ginger
1 pound ground beef
1 pound
ground beef
some black kosher salt
some
black kosher salt
0.25 cup rice vinegar
0.25 cup
rice vinegar
0.5 cup dark soy sauce
0.5 cup
dark soy sauce
2 cups squash
2 cups
squash
1 Tbsp sugar
1 Tbsp
sugar
1 Tbsp sambal oelek
1 Tbsp
sambal oelek

Equipment

wooden spoon
wooden spoon
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
wok
wok
wooden spoon
wooden spoon
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
wok
wok


Instructions

  1. Prepare all the vegetables and place in a bowl.
  2. In a large nonstick wok or skillet, turn the heat on to medium and add the ground beef. Use a wooden spoon, break up the meat into little chunks and season with salt and pepper. Cook meat until no longer pink inside. Put the meat in a bowl and reserve.
  3. While the meat is cooking, heat 1 tablespoon of cooking oil in a small sauce pan and add the minced garlic and ginger. Cook until fragrant and add the sambal, soy sauce, sugar and vinegar. Bring to a simmer and add the cornstarch. Stir until sauce is thick, taste and adjust flavors if necessary. If the sauce is to your liking, turn the heat off and remove the sauce pan. Reserve for later use.
  4. Add all the vegetables to the pan the pork was cooking in and saute until vegetables are cooked to your liking. Some people like it crunchy and some like it soft. I prefer my vegetables to have a nice crunch.
  5. Add the reserved sauce and meat to the vegetables and mix until blended and everything is heated through.
  6. Turn off the heat and serve vegetables over brown rice

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.87
Ingredient
1 head broccoli
1 brown onion
1 cup carrots
1 tablespoon cooking oil
1 tablespoon mixed cornstarch
1.5 cups skinless diced eggplant
2 tablespoons garlic
2 teaspoons ginger
1 pound ground beef
¼ cups rice vinegar
½ cups dark soy sauce
2 cups squash
1 tablespoon sugar
Price
$1.34
$0.24
$0.22
$0.04
$0.03
$0.41
$0.36
$0.02
$3.52
$0.26
$0.79
$0.62
$0.02
$7.86

Nutritional Information

Quickview
213k Calories
12g Protein
12g Total Fat
14g Carbs
19% Health Score
Limit These
Calories
213k
11%

Fat
12g
18%

  Saturated Fat
4g
25%

Carbohydrates
14g
5%

  Sugar
5g
6%

Cholesterol
35mg
12%

Sodium
982mg
43%

Get Enough Of These
Protein
12g
26%

Vitamin A
6107IU
122%

Vitamin C
69mg
84%

Vitamin K
73µg
70%

Vitamin B6
0.42mg
21%

Manganese
0.38mg
19%

Vitamin B3
3mg
19%

Vitamin B12
1µg
18%

Zinc
2mg
17%

Potassium
590mg
17%

Phosphorus
166mg
17%

Folate
64µg
16%

Fiber
3g
14%

Selenium
9µg
14%

Iron
2mg
12%

Vitamin B2
0.2mg
12%

Magnesium
44mg
11%

Vitamin E
1mg
11%

Vitamin B5
0.92mg
9%

Vitamin B1
0.13mg
9%

Calcium
70mg
7%

Copper
0.13mg
7%

covered percent of daily need

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