Kung Pao Ground Beef
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ¼ cup soy sauce
- ½ cup water
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- 2 Tbsp olive oil
- 1 Tbsp grated ginger
- 2 Tbsp minced garlic
- 2 lb ground beef
- 1 (8-oz) can sliced water chestnuts, drained
- 1 (16-oz) pkg chopped kale
- 2 tomatoes, chopped
Instructions
- Bring soy sauce, water, sesame oil, and cornstarch to a boil in a small saucepan over medium heat, stirring often; reduce heat to a simmer, and cook 2 minutes or until thickened. Remove from heat.
- Heat olive oil in a large skillet over medium-high heat; add ginger and garlic, and cook 2 minutes. Add beef, and sauté 10 minutes or until beef is browned and crumbly. Stir in sauce and water chestnuts. Cook 1 minute, stirring gently.
- Serve on a bed of kale. Sprinkle with tomatoes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
415
|
415
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 32 | 32 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 958 | 958 |
30 Minute Meals Meal Plan
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