I may have mentioned before how much my children and husband love hamburger. And how much I really don’t. Fortunately (or unfortunately, depending on your perspective) hamburger gets heavy rotation at our house because it is cheap, quick and gets eaten. I am always looking for new ways to fix it.
I found this recipe from the website Nom Nom Paleo on Pinterest. I decided to “kid-ify” it, because let’s be honest, my kids would not eat broccoli slaw. Or scallions. And they can’t have fish sauce anyway.
Turns out I actually like it too! And you know you have a winner on your hands when your four-year old asks you to help him to get it on the fork and “be sure to get that cabbage stuff on it too.”
Asian Ground Beef Stir Fry (from Feeding My Kid)
2 tablespoons of grapeseed oil
1 lb of ground beef
1 small onion, finely chopped
1 lb of thinly sliced mushrooms
½ cup of shredded carrots
1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time)
2 tablespoons of gluten free soy sauce
1/2 tsp garlic powder
1 tablespoon fresh grated ginger (or WAY less if you use powered)
Heat one tablespoon of the oil in a big skillet. Add the beef and cook until browned throughout. Remove from pan. Add the other tablespoon of oil to the pan and heat. Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned. Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized. Add the cabbage and cook until it wilts a bit. Mix together the soy sauce, garlic and ginger and add to pan. If it is looking a bit dry to you, add water a tablespoon at a time.
If I am feeling motivated, I serve this with rice. Most of the time I serve it as is, and the kids gobble it up. We don’t put it in lettuce cups as in the original recipe, but that seems like a fine idea for when I can get my kids to eat lettuce.
*Semi-obscure Julia Child reference.