Twenty Minute Sticky Beef

Twenty Minute Sticky Beef

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

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