A quick, budget-friendly take on a take out favorite. I like to serve it with riced cauliflower for an extra serving of veggies.
- 6 tbsp reduced sodium gluten free soy sauce
- 3 tbsp packed brown sugar or coconut suga
- 4 tsp minced garlic
- 1 1/2 tbsp grated ginger
- 1 tbsp rice wine vinegar
- 1 1/2 tsp sesame oil
- 1 tp 1 1/3 tsp Sriracha, optional, OR pinch of crushed red chili pepper flakes
- 1 1/2 pounds ground beef
- 1 pound 1/2 inch broccoli florets
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
- Cooked rice or cauliflower rice for 6, to serve
Stir together soy sauce, brown sugar, garlic, ginger, rice wine vinegar, sesame oil, and sriracha. Set aside.
In a skillet over medium-high heat, cook ground beef. Crumble beef while cooking until browed and cooked through. Drain an excess fat.
Add broccoli florets to pan with soy sauce mixture. Cook, stirring often until broccoli is tender and sauce is cooked through, 3 to 4 minutes.
To freeze: Portion rice or cauliflower rice into 6 containers. Divide cooled beef and broccoli mixture between containers. Sprinkle beef with green onions and sesame seeds. Add covers to containers, label and freeze. To serve: Thaw and heat through.
Follow Angela’s cooking adventures at angelaskitchecooking.com. Angela has had vast experience cooking dairy free (since 1994) and gluten free (since 2001) for her family and herself. An expert in gluten and dairy free recipe development and living, Angela teaches gluten and dairy-free cooking classes, written cookbooks, contributes articles and recipes to numerous publications and speaks for local and national organizations.