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Garnish with sesame seeds if desired.
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Ground Beef Stir Fry
Just 20 minutes to a DELICIOUS dinner!
This is my favorite type of recipe.
Ingredients and cooking method are ridiculously simple and completely packed full of nutrients – yet it’s simultaneously ultra-flavorful and super satisfying!
💚Green beans are a veggie you don’t hear a lot about even though they’re one of the most popular on the planet.
They are a great source of vitamins A, C, and K, which can help support a healthy immune system, good eyesight, and great skin.
They’re also a good source of folate, a B vitamin that helps prevent serious birth defects.
Not to mention they contain FIBER … which carries lots of health benefits for your digestive system, heart, and so much more!
🏆A little-known fact about green beans: they are considered a low FODMAP food, which means they can be easier for some people to digest.
How often do you eat green beans?
REFERENCES:
HealthLine
WebMD
Medical News Today
🥩If you eat beef, you might want to consider making sure it comes from grass-fed cows!
A few highlights:
✅ Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.
✅ It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.
✅ Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.
✅ You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.
✅ Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.
How often do you eat beef?
REFERENCES:
WebMD
HealthLine
HealthLine
➡️ This recipe is excellent for meal prep and stays good in the fridge in a sealed container for up to 4 days.
4 servings
Ingredients:
- 1 cup brown rice
- 1 lb. lean ground beef or bison
- 1 Tbsp avocado oil or extra-virgin olive oil
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cups fresh green beans, trimmed
- 1 large yellow onion, chopped
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 2 Tbsps mirin, or apple cider vinegar
- 1 Tbsp raw honey
- fresh Thai basil, to garnish
- sesame seeds, to garnish
Instructions:
Cook your rice according to the package directions. Heat a large skillet or wok to medium-high heat then add the oil.
Add in the ground beef and break it up as it cooks. Let it cook undisturbed for a minute or two to get it nicely browned and crispy on one side.
Flip and continue cooking, stirring until cooked through and crispy. Remove your cooked beef with a slotted spoon and set aside.
If there is a lot of grease in your skillet then you may want to remove some, but we do need a small amount left in the wok to fry our veggies.
Add the bell peppers and green beans then cook until just starting to brown around the edges, about two minutes, tossing often. Add in your onion and cook for one minute. We want our veggies tender-crisp.
Add the beef back into your wok, stir to heat it back up.
Remove from the heat then add coconut aminos, mirin, honey, and fresh basil, and toss to combine.
Divide your rice and beef mixture evenly between plates.
Garnish with sesame seeds if desired.
Enjoy!
💚Rachel
Ingredients
- 1 cup brown rice
- 1 lb. lean ground beef or bison
- 1 Tbsp avocado oil or extra-virgin olive oil
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cups fresh green beans, trimmed
- 1 large yellow onion, chopped
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 2 Tbsps mirin, or apple cider vinegar
- 1 Tbsp raw honey
- fresh Thai basil, to garnish
- sesame seeds, to garnish
Instructions
- Cook your rice according to the package directions. Heat a large skillet or wok to medium-high heat then add the oil.
- Add in the ground beef and break it up as it cooks. Let it cook undisturbed for a minute or two to get it nicely browned and crispy on one side.
- Flip and continue cooking, stirring until cooked through and crispy. Remove your cooked
- beef with a slotted spoon and set aside.
- If there is a lot of grease in your skillet then you may want to remove some, but we do need a small amount left in the wok to fry our veggies.
- Add the bell peppers and green beans then cook until just starting to brown around the edges, about two minutes, tossing often. Add in your onion and cook for one minute. We want our veggies tender-crisp.
- Add the beef back into your wok, stir to heat it back up.
- Remove from the heat then add coconut aminos, mirin, honey, and fresh basil, and toss to combine.
- Divide your rice and beef mixture evenly between plates.
- Garnish with sesame seeds if desired.
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