Who doesn’t love a good stir fry? This has been a reoccurring dish on my home dinner menu lately because the demands of being a mom of two little ones are constantly growing, which means my "available" time is shrinking! But, everyone still needs to eat! I require two things of my meals: 1) Must be nutrient-dense, aka healthy. 2) Must be delicious. And on weeknights, a third thing; 3) they must be quick! This recipe fits the bill perfectly! In fact, it’s a bit more than a recipe. It’s a blueprint, if you will, to create countless stir fries to your liking :)
1lb grass-fed ground beef
1 Cup Sugar Snap Peas
1 cup sliced Mushrooms (I used baby Bella)
1 Red bell Pepper
3 Garlic cloves, chopped
1 large Onion, sliced
Avocado oil, enough to coat the bottom of the wok or pan
1/3 cup Organic Tamari
1/2 Teaspoon Black pepper
1/4 Teaspoon White pepper
1/4 Teaspoon powdered ginger
1.5 Tablespoons coconut sugar
2 Teaspoons Toasted sesame oil
Serve with white rice or quinoa. See this post for why I don't eat brown rice, and look under "rice and rice noodles" section.
The grass- fed ground beef can easily be switched up with turkey, chicken, pork, shrimp, and even some chickpeas. The same principal goes for the veggies. Keep the rest of the ingredients the same, and this is an easily altered recipe to add to your repertoire!
Directions: In a wide pan or preferably wok, heat the avocado oil until hot, then sauté onions and garlic until fragrant. Add the ground beef and cook to medium doneness while stirring to break up the meat. Add the remaining veggies and cook for about 3 minutes. Stir in the tamari, black pepper, white pepper, ginger and coconut sugar. Cook until vegetables are tender, about another 3-4 minutes. Remove from heat and add in the toasted sesame oil, which is very delicate. That's why you'll want to add it at the end of cooking, not to overcook it since it's already been toasted. Serve hot alongside some jasmine white rice, my personal favorite. Enjoy!