| Preparation time | 15 min |
| Cooking Time | 20 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
◠1 lb ground beef◠1 large onion, diced◠1–2 inch fresh ginger, minced◠2 large garlic cloves, minced◠1 tbsp oil◠1 bell pepper, diced◠2 medium zucchini, diced ◠1 small eggplant, diced (optional)◠4–5 tbsp soy sauce (use those leftover soypackets)◠1 tbsp rice vinegar ( you can substitute for regular vinegar)◠3 tbsp maple syrup or honey (optional)◠Ground black pepper, to taste◠Pinch red pepper flakes (Optional)◠4 green onion sprigs, finely chopped (optional)
Directions
- 1. Cook rice as per package instructions.
- 2. While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired.
- 3. Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
- 4. Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally.
- 5. Add zucchini and eggplant; saute for another 5 minutes, stirring occasionally.
- 6. Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir.
- 7. Turn off the heat and sprinkle with green onion; stir again.
- 8. Spoon stir fry mixture over rice.