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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:61%

Spoonacular Score: 61%

 

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.

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. 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. One wine you could try is Delaire Graff Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 20 dollars.

Delaire Graff Chenin Blanc

Light golden wheat color. Layered expressions of citrus and tropical fruit with subtle layers of honey and almonds in the background. Balanced and superbly structured, the flavors are complimented by a delicate minerality.

» 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 lb
1 lb ground beef
ground beef
some
some black kosher salt
black kosher salt
0.25 cups
0.25 cups rice vinegar
rice vinegar
0.5 cups
0.5 cups 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 lb ground beef
1 lb
ground beef
some black kosher salt
some
black kosher salt
0.25 cups rice vinegar
0.25 cups
rice vinegar
0.5 cups dark soy sauce
0.5 cups
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

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

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