Asian beef with vegetables and herbs

5.0/5 rating (1 votes)
Asian beef with vegetables and herbs

This is an amazing one-pot recipe.  I served over riced cauliflower but jasmine rice or roasted vegetables would be great too!

Go ahead and make it!

Note:  I love green onions and hate when they wilt in the refrigerator so I used the entire bunch.  

Enjoy Cindy xo

 

Ingredients

  • 1/2 bunch fresh cilantro leaves, coarsely chopped
  • 1/4 bunch fresh parsley, coarsely chopped
  • 18-20 basil leaves, coarsely chopped
  • 1/2 - 1 bunch green scallions, thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup vegetable stock or broth
  • 2 limes, zested and juiced
  • 1/2 teaspoon crushed red peppers
  • 1/4 cup coconut aminos or reduced-sodium soy sauce
  • 2 tablespoons olive oil or coconut oil, divided
  • 1 sweet potato cut into matchsticks
  • 1 pound grass fed ground beef
  • 1 teaspoon sea salt plus a little more
  • 1/2 teaspoon freshly ground pepper
  • 1 cup frozen corn
  • 1 cup frozen petite peas
  • Riced cauliflower or Jasmine rice (frozen on either works great)

Directions

  1. Add cilantro, parsley, basil and green onions in a bowl and set aside.

  2. In another bowl add in garlic, stock/broth, lime zest and juice, crushed red pepper and soy sauce.  Whisk and set aside.

  3. Heat a large sauté pan over medium-high heat.  Once hot add in 1 tablespoon of oil.  Let the oil heat up then add in sweet potato matchsticks.  Let cook for about 8-10 minutes; until they golden.  Remove from pan and set aside.  Season with a little salt.

  4. Add another tablespoon of oil then cook beef until no longer pink.  Break apart into small pieces while cooking with a wooden spoon.  

    Note:  Depending on the fat content in your beef; drain the fat.  I used 90% grass fed and did not have any fat in the pan.

  5. Add liquid to the beef along with corn and peas.  Add in sweet potatoes.  Bring to a boil then simmer for 5-7 minutes.  

  6. Toss in herbs and green onions.  Serve over your selected rice and enjoy!

    Note:  If you have extra herbs use to garnish!

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