- 3 squash (Mexican, sliced and quartered, about 2 cups)
- 2 carrots (cut on an angle, about 1 cup)
- 1 head broccoli florets (separated from the stem and the stems cut into pieces about the same size as)
- 1 eggplant (skin removed and diced, about 1 1/2 cups)
- 1 brown onion (cut into large chunks)
- 1 pound ground beef
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sambal oelek (if you like it spicy, add 2 tablespoons)
- 1/2 cup dark soy sauce (naturally brewed)
- 1 tablespoon sugar
- 1/4 cup rice vinegar (naturally brewed)
- 1 tablespoon cornstarch (with 1 tablespoon water mixed together)
- 1 tablespoon cooking oil
- kosher salt
- freshly ground black pepper
- Prepare all the vegetables and place in a bowl.
- In a large nonstick wok or skillet, turn the heat on to medium and add the ground beef. Use a wooden spoon, break up the meat into little chunks and season with salt and pepper. Cook meat until no longer pink inside. Put the meat in a bowl and reserve.
- While the meat is cooking, heat 1 tablespoon of cooking oil in a small sauce pan and add the minced garlic and ginger. Cook until fragrant and add the sambal, soy sauce, sugar and vinegar. Bring to a simmer and add the cornstarch. Stir until sauce is thick, taste and adjust flavors if necessary. If the sauce is to your liking, turn the heat off and remove the sauce pan. Reserve for later use.
|Calories410Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.