Ingredients
Scale
- 1 lb Lean Ground Beef (85/15 or 90/10)
- 1.5 cups White or Brown Rice (uncooked)
- 2 cups Frozen Peas and Carrots mix
- 1 Small Onion, diced
- 3 cloves Garlic, minced
- 3 tbsp Soy Sauce (or Coconut Aminos)
- 1 tsp Ground Ginger
- 1 tbsp Vegetable Oil
- Salt and Pepper to taste
- Optional: Green onions or sesame seeds for garnish
Instructions
- Rinse your rice under cold water until the water runs clear to remove excess starch. Combine the rice with 3 cups of water (or follow package instructions) in a pot or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed. Fluff the rice with a fork and set it aside. Rinsing the rice ensures a fluffy texture that won’t turn mushy during the meal prep storage period.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, pepper, and ground ginger. Cook the beef until it is completely browned and no pink remains. Stir in the minced garlic during the last minute of browning to prevent it from burning.
- Add the frozen peas and carrots directly into the skillet with the beef. These will thaw and warm through quickly. Pour the soy sauce over the mixture and stir well to coat everything evenly. Let the mixture simmer for 2-3 minutes so the flavors meld. Finally, add the cooked rice into the skillet or serve the beef mixture over the rice in individual containers. Garnish with green onions if desired.
- Cook Time: 30 minutes