Watch the Full Step-by-Step
Servings: 4
- Medium saucepan
- Large skillet
- Chef's knife
INGREDIENTS
- 1 pound/450 grams ground beef
- 1 medium yellow onion, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 1 cup shelled edamame, fresh or frozen
- 3 tablespoons olive oil
- 2 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
Sauce:
- ¼ cup coconut aminos or 3 tablespoons low-sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Rice:
- 1 cup long-grain white rice
- 1½ cups water
- ¼ teaspoon salt
INSTRUCTIONS
- Bring the rice, water, and salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Heat 2 tablespoons of olive oil in a large skillet over medium. Add the onion and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
- Add the garlic, ginger and ground beef. Cook, breaking up the meat with a spoon, until browned and cooked through, 8 to 10 minutes.
- Stir in the zucchini, bell pepper and carrots. Add the coconut aminos, maple syrup, rice vinegar, sesame seeds, salt and pepper. Cover and cook until the vegetables begin to soften, about 8 to 10 minutes.
- Uncover, stir in the edamame, sesame oil and remaining 1 tablespoon olive oil. Continue cooking, stirring occasionally, until the sauce reduces slightly and the vegetables are tender and lightly caramelized, 8 to 12 minutes more. Taste and adjust salt.