When I was living on my own in Tacoma, I was working long days and running during a lot of the free time that I had as a trained for ultra-marathons. My then-boyfriend, now-husband Kevin was deployed and I was new to Washington State without a lot of friends in the area. I was happy to spend my free time running and exploring the area, but that didn’t leave a lot of time for cooking. Even though I loved to cook, my priorities were making sure I refueled with quick and healthy meals. Enter stir-fry.
This basically consisted of me preparing a large pot of cooked grains on a Sunday, and serving it with whatever I decided to throw into a frying pan when I got home from work. I didn’t meal plan back then like I do now, I just made sure that my refrigerator was stocked with plenty of produce and lean proteins.
A few weeks ago I spent a weekend in Chicago and Michigan with my friends from high school celebrating a bride-to-be with a a bachelorette party and bridal shower and needed to leave my boys with some meals that just required reheating. I know how busy it is to be home with two kids ages two and under and wanted to make it as stress-free of a weekend as possible. Enter this recipe! So easy, so quick, and packed with so much flavor.
If you plan to make this ahead, I recommend storing the rice and beef separately. Enjoy!
- 1.5 lbs. ground beef
- 3 cloves garlic
- 1 bunch green onions (about 7), thinly sliced
- 1 yellow bell pepper, diced
- 1 cup mushrooms, diced
- 2 carrots, julienned
- ½ tbsp. cornstarch
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 cup loosely packed basil leaves, sliced into ribbons
- Cooked rice, for serving
- In a large pan, brown ground beef, using a spatula to break into small pieces.
- Add garlic, green onion, pepper, and mushrooms. Cook until they begin to soften.
- Add carrots and cook for 1 more minute.
- Add cornstarch and stir to combine.
- In a small bowl, mix soy sauce, rice vinegar, salt, and pepper. Add to pan with beef and vegetables.
- Add basil and still until just wilted.
- Serve over rice, noodles, or whatever your grain of choice is!
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