Recipe: Sriracha ground beef stir-fry with sauteéd broccoli and steamed basmati rice

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Stir-fry is the #1 most versatile dish that you can learn to cook. It reheats well in the microwave, and you can switch up the proteins to include chicken, shrimp, ground turkey, or ground bison. But the best part of this recipe is the sauce! This recipe uses a sesame-ginger glaze - sweet, savory and loaded with flavors that you'll want to eat again and again.

Note: this is a gluten and dairy-free recipe that uses tamari soy sauce - a gluten-free alternative that still tastes great. If you prefer, you can use regular soy sauce instead.

Cooking time: 2-3 hours

Makes 4 servings

Tools you'll need:

• Large sauté pan

• Medium saucepan

• Rice cooker

• Chef's knife

• Cutting board

• Vegetable peeler

• Large mixing bowl

• Mandolin (optional)

• Wooden spoon

• Blender (upright or stick blender)

• Measuring cups and spoons
  
  
  

Ingredients

• 1/4 cup brown sugar, packed

• 1 small piece ginger, peeled (about the size of your thumb)

• 3 cloves garlic, peeled

• 1/2 cup tamari soy sauce

• 1/4 cup seasoned rice vinegar

• 1 tbsp sesame oil

• 2 tsp miso paste

• 1/2 cup water

• 2 lbs ground beef (or bison)

• 1 red bell pepper, 1/2-inch sliced

• 1 head broccoli (florets cut into 1-inch pieces, stalk peeled and thin-sliced on mandolin)

• 1 small eggplant, diced 1/2 inch

• 2 carrots, peeled and thin-sliced on mandolin

• 6 oz snow peas, trimmed

• 1 yellow onion, 1/2-inch sliced

• 1 cup basmati rice

• Canola oil, as needed

• kosher salt as needed

• 1 tbsp white sesame seeds

• Sriracha to taste
  
  
  

Procedure

For the sesame-ginger glaze, place the first 8 ingredients in the blender and blend until smooth. Set aside.

Cook the rice in the rice cooker with salt as needed. Use a ratio of 2 parts water to 1 part rice.

For the vegetables, heat a small amount of canola oil in the sauté pan on high heat. When the oil is smoking hot, add the broccoli to the pan. Cook for 3 minutes, allowing the broccoli to brown slightly. Add 1/4 cup of the glaze to the pan, and cook 1 more minute, tossing the broccoli to coat evenly. Transfer the cooked broccoli to the cleaned mixing bowl to cool. Clean the pan and repeat this process with the remaining 5 vegetables.

Preheat the cleaned sauté pan on high heat, and add a small amount of canola oil. When the oil is smoking hot, add the ground beef. Continue to cook on high heat until the beef is cooked through, stirring occasionally with the wooden spoon. Add any remaining glaze to the beef, season with salt, and transfer to the bowl with the cooked vegetables. With the wooden spoon, mix the beef and vegetables together.

To serve, place a scoop of the steamed rice on the plate, and spoon the stir-fry beside it. Drizzle Sriracha to taste, and sprinkle with sesame seeds to finish.

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