Asian Wagyu Ground Beef and Veggies

Ingredients

• 1 Tablespoon peanut oil can sub vegetable or olive

• 2 cups broccoli florets washed and patted dry

• 1 cup cauliflower florets washed and patted dry

• 1 lb. Chili Pepper Ranch Wagyu ground beef

• 1 yellow onion diced

• 1 red bell pepper sliced

• Salt/White Pepper to taste

 

Sauce

• 2 Tablespoons cornstarch + 2 tablespoons cold water

• 1 cup beef broth

• 1/4 cup soy sauce

• 3 tablespoons packed brown sugar

• 1-2 tablespoons honey

• 2 cloves garlic minced

• 1/2 teaspoon ground ginger

• 1 teaspoon toasted sesame oil

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For Serving

• 3 cups cooked rice any kind

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Instructions

Prep Work

• Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location.

• Combine remaining sauce ingredients in a medium bowl and set aside. *Start with 1 tablespoon of honey and add another at the end if desired.

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Cook the Broccoli and Cauliflower

• Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.

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Cook the Wagyu Beef

• Season the wagyu beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.

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Add the Sauce

• Add sauce mixture and bring to a boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.

 

Add the Broccoli Back

• Reduce heat to low. Add broccoli and cauliflower back and stir to combine and heat through. Garnish with green onions and serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.