Asian Vegetable Stir Fry With Ground Beef

Ingredients

• •1 head broccoli
• •1 brown onion
• •1 cup carrots
• •1 tablespoon cooking oil
• •1 tablespoon cornstarch
• •1½ cups eggplant
• •2 tablespoons garlic
• •2 teaspoons ginger
• •1 pound ground beef
• •kosher salt and pepper
• •¼ cup rice vinegar
• •½ cup soy sauce
• •2 cups mexican squash
• •1 tablespoon sugar
• •1 tablespoon sambal oelek
• •1½ cups brown rice

Method

Adapted from foodista.com

1. 1Cook the brown rice in 3 cups of water in a covered pot over low heat until tender, 40 to 45 minutes.
2. 2Prepare all the vegetables and place in a bowl.
3. 3In a large nonstick wok or skillet, turn the heat on to medium and add the ground beef.
4. 4Use a wooden spoon, break up the meat into little chunks and season with salt and pepper.
5. 5Cook meat until no longer pink inside.
6. 6Put the meat in a bowl and reserve.
7. 7While the meat is cooking, heat 1 tablespoon of cooking oil in a small sauce pan.
8. 8Add the minced garlic and ginger.
9. 9Cook until fragrant.
10. 10Add the sambal, soy sauce, sugar and vinegar.
11. 11Bring to a simmer and add the cornstarch.
12. 12Stir until sauce is thick, taste and adjust flavors if necessary.
13. 13If the sauce is to your liking, turn the heat off and remove the sauce pan. Reserve for later use.
14. 14Add all the vegetables to the pan the pork was cooking in.
15. 15Saute until vegetables are cooked to your liking. Some people like it crunchy and some like it soft. I prefer my vegetables to have a nice crunch.
16. 16Add the reserved sauce and meat to the vegetables.
17. 17Mix until blended and everything is heated through.
18. 18Turn off the heat.
19. 19Serve vegetables over brown rice.