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This ground beef stir fry is one of those skillet dinners that comes together in no time at all.
Ground Beef Can Be Fancy
There’s endless things you can make with ground beef. That’s why it’s an ever-popular item on most people’s grocery list.
So you’ve got the pound of ground beef and want to make something that’s not only delicious, but filling and maybe a bit fancy? Look no further than this luscious ground beef stir fry that includes a nice variety of veggies.
It’s not only a complete meal when served over rice, but it’ll likely feed six people and feed them well.
The Veggies
It looks like you can get asparagus year round now and it’s not just a springtime treat–meaning the fresh kind, of course. I wouldn’t recommend using frozen here because it would be a bit limp. However, if it doesn’t bother you if the asparagus is a bit droopy, then use it by all means.
The above would be under ordinary circumstances, but right now, we’re dealing with shortages on many items. Therefore, substitutions come into play.
Broccoli would be an excellent substitute whether it’s fresh or frozen florets. Frozen or fresh green beans are also a good choice. And if you don’t mind that the veg isn’t green, cauliflower or carrots will also suffice.
I haven’t heard of a shortage of tomatoes, so you should be good there.
The Rice And Other Things
My personal preference for rice is either jasmine or basmati. Both have wonderful aromatic flavors that add so much to a meal.
But now, you have to take what’s available. I had no trouble getting jasmine, but if you can’t get a nice aromatic rice, plain old long-grain white will do.
I’ve also not noticed any shortages of sliced (or other forms) of water chestnuts, so they should be available. too.
The Recipe
Ground Beef and Asparagus Stir Fry
Ingredients
- 1 lb lean ground beef 90% lean
- 2 cups cut fresh asparagus 1-inch pieces
- 8 oz can sliced water chestnuts, drained
- 1 cup cherry or grape tomatoes sliced in half
- 1 tsp minced garlic
- 2 tsp sesame oil
- 2 tbs cornstarch
- 1-1/2 cups beef broth
- 1/3 cup hoisin sauce
- 2 tbs reduced-sodium soy sauce
- 1 tsp minced fresh ginger
Instructions
- In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts and garlic in oil for 5 minutes or until crisp-tender.
- In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.
