Teriyaki Ground Beef with Garden Veggies.
Ingredients
For the teriyaki sauce
- ¼ cup coconut aminos
- ¼ cup organic tamari sauce or soy sauce
- 2 tbsp coconut sugar, honey, or brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic finely minced or grated
- 1 tsp fresh ginger, peeled and grated
- pinch red pepper flakes, optional
- 1 tbsp non-gmo cornstarch or arrowroot powder
- ¼ cup water or bone broth
For the ground beef and garden veggies
- 2 tbsp avocado oil
- 1 lb good ground beef
- 8-12 oz fresh green beans, trimmed and cut into 1½-2 in pieces.
- 1 bell pepper, thinly sliced I like to do ½ a red bell pepper and ½ of a yellow or orange bell pepper for beautiful color
- ¼ cup green onions, thinly sliced for garnishing optional
- sesame seeds, for garnishing optional
Instructions
- In a small mixing bowl, whisk together all the ingredients for the teriyaki sauce.
- In a large skillet over medium high heat, add the avocado oil and heat until warm. Add the ground beef and cook until browned and cooked through, then assemble the bell peppers and green beans and cook for another 5 minutes until they are tender.
- Pour the teriyaki sauce over the beef and garden veggies and cook for 3-4 minutes until the sauce has thickened enough to coat the meat and veggies.I love serving this over white or brown jasmine rice with a sprinkle of sliced green onions and sesame seeds. Enjoy!