Sweet Beef and Pepper Skillet
Lemon-Parmesan Romaine Salad
Ingredients
- 1½ lb ground beef
- 1 Tbsp olive oil
- 1 (16-oz) pkg mini bell peppers, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup gluten-free beef broth
- 3 Tbsp gluten-free soy sauce
- 2½ Tbsp balsamic vinegar
- 2 Tbsp molasses
- 1 Tbsp gluten-free Worcestershire sauce
- 2 Tbsp cornstarch
- 2 (8.8-oz) pouches gluten-free basmati rice (see Note)
Instructions
- Cook beef in hot oil in a large skillet over medium heat until browned and crumbly; drain, and set aside.
- Cook bell peppers, onion, and garlic in the same skillet over medium-high heat 4 minutes or until just tender.
- Whisk together broth, soy sauce, vinegar, molasses, and Worcestershire in a bowl; add cornstarch, whisking until smooth. Add to pepper mixture along with beef. Bring to a boil; reduce heat, and simmer 1 minute or until sauce is thickened.
- Meanwhile, heat rice according to package directions. Serve beef mixture over rice.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 head romaine lettuce, chopped
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon juice, and desired amount of salt and pepper in a large bowl. Add lettuce; toss. Sprinkle with cheese.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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