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Asian Vegetable Stir Fry With Ground Beef

 
One serving costs about $0.88

$0.88 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 lunch,main course,main dish,dinner Asian
spoonacular Score:7%

Spoonacular Score: 7%

 

Forget going out to eat or ordering takeout every time you crave Asian food. Try making Asian Vegetable Stir Fry With Ground Beef at home. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 214 calories. This gluten free and dairy free recipe serves 9 and costs 88 cents per serving. It works best as a main course, and is done in roughly 45 minutes. 1 person were glad they tried this recipe. If you have cornstarch, cooking oil, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Users who liked this recipe also liked Asian Beef Vegetable Stir-Fry, Sesame Beef and Asian Vegetable Stir-Fry, and Asian Vegetable Stir Fry.

Asian can be paired with Riesling, Gewurztraminer, and Chenin Blanc. 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. The Red Tail Ridge Estate Dry Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Red Tail Ridge Estate Dry Riesling

Aromas of lime juice, Meyer lemon, nectarine, and candied ginger. Softer mineral notes with vanilla and poached pear follow with a bit of starfruit. On the palate, more lime and stone fruit are present, coupled with dried pineapple, white cranberry and touches of brown spices. Acidity hits mid-palate uplifting the mouth-filling texture and extending the finish with white flowers and guava.

» 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 and pepper
black kosher salt and pepper
0.25 cup
0.25 cup naturally rice vinegar
naturally rice vinegar
0.5 cup
0.5 cup dark naturally soy sauce
dark naturally soy sauce
2 cups
2 cups mexican squash
mexican squash
1 Tbsp
1 Tbsp sugar
sugar
1 Tbsp
1 Tbsp sambal oelek
sambal oelek
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 and pepper
some
black kosher salt and pepper
0.25 cup naturally rice vinegar
0.25 cup
naturally rice vinegar
0.5 cup dark naturally soy sauce
0.5 cup
dark naturally soy sauce
2 cups mexican squash
2 cups
mexican squash
1 Tbsp sugar
1 Tbsp
sugar
1 Tbsp sambal oelek
1 Tbsp
sambal oelek
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: $0.88
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
some black kosher salt and pepper
¼ cups naturally rice vinegar
½ cups dark naturally soy sauce
2 cups mexican squash
1 tablespoon sugar
Price
$1.34
$0.24
$0.22
$0.04
$0.03
$0.41
$0.36
$0.02
$3.52
$0.03
$0.26
$0.79
$0.62
$0.02
$7.88

Nutritional Information

Quickview
213 Calories
12g Protein
12g Total Fat
15g Carbs
19% Health Score
Limit These
Calories
213k
11%

Fat
12g
18%

  Saturated Fat
4g
26%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
35mg
12%

Sodium
788mg
34%

Get Enough Of These
Protein
12g
26%

Vitamin A
6108IU
122%

Vitamin C
69mg
84%

Vitamin K
73µg
70%

Vitamin B6
0.42mg
21%

Manganese
0.39mg
19%

Vitamin B3
3mg
19%

Vitamin B12
1µg
18%

Zinc
2mg
17%

Potassium
591mg
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
71mg
7%

Copper
0.13mg
7%

covered percent of daily need

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