Serves: 8 servings (1 cup rice with 5 oz meat mixture + vegetables)
Ingredients
Sauce:
⅔ cup low-sodium soy sauce
5 Tbsp brown sugar
¼ cup rice wine vinegar
¼ cup Gochujangor paste*
4 tsp toasted sesame oil
½ tsp black pepper
4 tsp cornstarch
Stir Fry:
2 lbs 90% lean ground beef
1 onion, chopped
5 garlic cloves, minced
1½ Tbsp freshly grated ginger
1 Tbsp olive oil
2 zucchini, cut into half-moons
2 red bell peppers, seeds removed and chopped
3 carrots, thinly sliced
8 cups hot cooked quinoa
Instructions
Whisk together the sauce ingredients in a small bowl; set aside.
In a large skillet over medium heat, cook the beef and onions. Break up the meat with a wooden spoon until meat is no longer pink, about 5-6 minutes. Add the garlic and ginger, stir constantly for 30-60 seconds or until fragrant. Add the sauce and cook for 3-4 minutes or until sauce is thickened and onions are tender. Remove meat to a serving bowl and cover with foil to keep hot.
Return skillet to heat, add olive oil, and increase to medium-high heat. Once hot, add the zucchini, bell pepper, and carrot, stir frying until tender-crisp.
Serve beef and vegetables over hot quinoa,
Notes
*Gochujangor paste was not available in my local grocery store, but I was, of course, able to find it on Amazon.com