Twenty Minute Sticky Beef

Jan 6, 2021 | Bowls, Quick and easy mains, Recipes

Anything 20 minute is going to be key over the next little bit. This one is a staple in our house. It’s quick and easy, and forgiving. And even though it only takes 15 + minutes of active cooking time, the flavor is NOT lacking in the slightest. Also it gets in protein, veg, and you can basically serve it a top any grain. Can’t get better than that, especially as we are heading into the third full lockdown here in Israel.

A few notes before I get to the actual recipe. Going to keep this post short and sweet because that’s all anyone has time for these days, am I right?

  1. any veggie combo goes here. You have picky kids that only eat a certain veg? add it in! If they can’t handle any veg, totally fine too! leave it out! As I mentioned, this is a really forgiving recipe.
  2. I use coconut sugar for my sweetener but I realize this can get pricey. Feel free to swap with whatever sugar you have on hand: honey, maple syrup, even regular sugar will do (but shh I never said that 😉 Just swap with the same amount.
  3. I happen to really like serving this with rice noodles. Really been happy with the consistency of these ones from Kerem recently. And my kids enjoy it much more this way. If you need more “sauce” action, feel free to make extra glaze in a sauce pan and serve at the side for everyone to add freely. You can also just have some soy sauce and top the noodles that way.

Think that’s it guys. Hope this one saves your last minute family dinner prep as much as it has saved me!

xoxo

About Me

I’m Liat, a certified Nutritional Therapy Practitioner and dietician in training. My goal is to help you navigate healthy living and real food eating here in Israel. To help you navigate labels and certifications on our food products and source out the most nutrient dense options Israel has to offer. Happy navigating fellow fresh sabras xoxo

Twenty Minute Sticky Beef

image_printPrint Recipe

Servings: four

Ingredients

1 carrot shredded into thin strips (I use a peeler)
1 bok choy stalk, chopped
3-4 oyster mushrooms, sliced

1 tbsp sesame oil
1/2 tsp crushed ginger
2 tsp crushed garlic (2 cloves)
1/4 cup soy sauce or coconut aminos
1/4 cup coconut sugar*
2 tbsp rice wine vinegar*
1/2 kg ground beef

rice or rice noodles for serving

Instructions

1. Prep the veggies and set aside. You want these ready to go because once the meat is in, you're going to have a few minutes until the veggies need to go in.*
2. Preheat a big frying pan or wok and add in the sesame oil. Add the crushed ginger and garlic and allow to cook for no more than 1 minute. Add the meat in a single layer to ensure even browning. Press the crush ginger and garlic into the meat. Cook for 3-4 minutes on a medium flame till the meat has browned nicely.
3. Add the soy sauce, sugar, and vinegar. Mix.
4. Top the meat mixture with your prepped veg, allowing them to wilt down a but before you mix. About 1-2 minutes.
5. Continue to cook on a medium to low flame, mixing every so often. Cook until the meat has cooked through and the veggies have softened to your liking. About 5 additional minutes.
7. Serve hot over rice or rice noodles.

If you want more sauce, you can simply combine the same quantities of soy sauce, vinegar and coconut sugar in a sauce pan until it thickens. Serve as extra dipping sauce on the side.

*Notes:
If you don't have bok choy swap with any wilt-able green (spinach, kale, collards) and if you don't have oyster mushrooms, portobello and button mushrooms work just as well. Feel free to swap for any veggie combo. Ideas: zucchini, eggplant, cabbage, assorted peppers. Just bear in mind that this may alter cooking time.
Swap coconut sugar with any sweetener you have on hand 1:1
Swap rice vinegar for regular or apple cider vinegar

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