Ground Beef Stir Fry

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound 80-20 ground beef

2 medium zucchini (sliced)

8 ounces brown mushrooms or baby Bella (sliced)

1 carrot julienned

chives or green onions (optional for garnish)

3 Tbsp low-sodium soy sauce (I used GF Tamari)

3 Tbsp BBQ sauce (original, sweet or smoky)

2 Tbsp real maple syrup

2 garlic cloves (grated or minced)

1 tsp ginger (grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger)

1 Tbsp sesame oil

Directions

Mix the Sauce - In a small bowl or measuring cup, combine all of the sauce ingredients and set aside

Brown the Beef - Set a large skillet or Wok over medium/high heat and add 1 Tbsp oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.

Sauté the Veggies - In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.

Add the Ground Beef and Sauce - Add the cooked ground beef back to the pan then add the sauce and store to combine. Cook stirring occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.

Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.

Nutrition

• Calories: 413 kcal
• Total Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 81 mg
• Sodium: 666 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 15 g
• Protein: 24 g