Healthy Brown Rice, Ground Beef and Vegetable Stir Fry
I've been really watching what I eat and have been revisiting introducing carbohydrates back into my diet. For the longest time, I tried to avoid carbs as much as possible. Well, I have been exercising daily and found that I need the energy that carbs provide and brown rice is perfect for this. This is an asian style brown rice stir fry made with extra lean ground beef, mushrooms, roasted brussels sprouts and seasoned lightly with oyster sauce and soy sauce...you can add any of your favorite veggies to this dish and make it your own.
- 1 tablespoon sesame oil
- 2 -3 cloves garlic
- 1 lb 93% or leaner ground beef
- 1 lb mushrooms, sliced
- 1 lb. brussels sprouts, halved and roasted or steamed
- 1 tablespoon oyster sauce
- 1 tablespoon Aloha Shoyu
- Salt and pepper to taste
- 1 lb brown riced, cooked *cooked weight (16 ounces)
Place brussels sprouts on cookie sheet and drizzle with 2 tablespoons olive oil. Roat at 375 for 30-45 minutes until sprouts turn brown. If you prefer, you can simply steam brussel sprouts for 15 minute.
In a hot pan or wok, heat sesame oil until it starts smoking. Add ground beef and chopped garlic. Cook ground beef until browned and add soy sauce and oyster sauce.
Add mushrooms and cook for another 5-10 minutes covered. Add rice, brussels sprouts and mix well. Season with salt and pepper to taste and add additional soy sauce/oyster sauce to your preference. Nutritional info is included below.
Makes 5 - 10 ounce servings
5 g sugar