Ginger Beef Stir-Fry
with Green Beans and Peppers
This one-pan-wonder brings dinner together in a flash! Ginger adds zesty zip to this stir-fry of hearty beef and plentiful veggies, with no starch in sight.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Green Beans
160 g
Sweet Bell Pepper
113 g
Mushrooms
2 unit
Green Onion
15 g
Ginger
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Trim, then halve green beans. Core, then cut pepper into 1/2-inch pieces. Thinly slice mushrooms. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, peppers and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Add half the ginger. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining ginger and cook, stirring often, until fragrant, 1 min.
Add soy sauce, 2 tbsp hoisin and 1/4 cup water (dbl both for 4 ppl) to the pan with beef. Cook, stirring often, until coated, 1-2 min. Remove pan from heat.
Divide veggies between plates. Top with beef and any sauce from the pan. Sprinkle green onions over top.
