Ingredients
Scale
- 1.25 lbs Lean Ground Beef (85/15 or 90/10)
- 2 cups White Rice (cooked)
- 1 bag (12 oz) Frozen Peas and Carrots
- 3 cloves Garlic, minced
- 1 tsp Ground Ginger
- 1/4 cup Soy Sauce (low sodium)
- 1 tbsp Brown Sugar
- 1 tbsp Vegetable Oil
- Optional: Sriracha or Red Pepper Flakes for heat
- Optional: Green onions for garnish
Instructions
- Start by cooking your rice according to package instructions if you do not have leftover rice on hand. While the rice cooks, mince your garlic and measure out your soy sauce, ginger, and brown sugar. Mix the soy sauce, ginger, and brown sugar in a small bowl to create your savory stir-fry sauce. Open the bag of frozen vegetables so they are ready to toss in quickly.
- Place a large skillet or wok over medium-high heat and add the vegetable oil. Once the pan is hot, add the ground beef. Break the meat apart with a wooden spoon or spatula. Cook the beef until it is completely browned and no pink remains. Carefully drain any excess fat from the pan to keep the meal lean and healthy.
- Lower the heat to medium. Stir the minced garlic into the beef and cook for about 1 minute until fragrant. Add the frozen peas and carrots directly into the skillet. Stir frequently for 3 to 4 minutes until the vegetables are tender and heated through. The moisture from the frozen vegetables will help deglaze the pan and pick up those tasty browned beef bits.
- Add the cooked rice and the sauce mixture into the skillet. Toss everything together vigorously to ensure the rice and beef are evenly coated in the sauce. Let it cook for another 2 to 3 minutes, allowing the rice to slightly crisp and absorb the flavors. Remove from heat and garnish with green onions or red pepper flakes if desired.
- Divide the mixture evenly into four bowls or meal prep containers. Each serving provides a balanced ratio of protein, healthy carbohydrates, and fiber. Serve immediately while hot, or let the portions cool before sealing them for the week.
- Cook Time: 30 minutes