Mongolian Ground Beef Bowls
Rice and Stir-Fry Vegetables
Ingredients
- 1½ lb ground beef
- 2 Tbsp minced garlic
- 1½ tsp ginger paste
- 1 Tbsp vegetable oil
- ½ cup packed dark brown sugar
- ½ cup low-sodium soy sauce
- ½ cup water
- 1 Tbsp cornstarch
- 6 green onions, cut into 2-inch pieces
- Crushed red pepper (optional)
Instructions
- Cook beef in a large nonstick skillet over medium-high heat until browned and crumbly; drain. Season with salt and pepper to taste, if desired.
- Sauté garlic and ginger paste in hot oil in same skillet until fragrant. Stir together brown sugar, soy sauce, water, and cornstarch in a bowl until blended. Add to skillet. Simmer until thickened, stirring often.
- Add beef and onions to skillet; stir well.
- Serve in bowls with Rice and Stir-Fry Vegetables recipe. Sprinkle with crushed red pepper, if desired.
Side Dish Ingredients
- 3 (8.8-oz) pouches microwavable long-grain rice
- 1 (20-oz) pkg frozen sugar snap pea stir-fry or 2 (12-oz) pkg stir-fry medley
- 1½ Tbsp butter
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions in microwave.
- Cook stir-fry vegetables according to package directions; toss with butter and salt while hot.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
337
|
185
|
522
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 21 | 31 | 52 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 855 | 247 | 1102 |
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