Sticky Beef and Brussels

About This Recipe

Sticky Beef and Brussels made from ground beef, Brussels sprouts, shredded carrots and served with a side of rice. This one can be completed in 30 minutes or less if you make good use of your time while cooking.

Ingredients

• 2 lbs ground beef (85/15)
• 1 lb Brussels sprouts (frozen)
• 1¼ cup shredded carrots (you can buy these preshredded or do it yourself)
• 1 tbsp oil
• 1 tbsp ginger (grated)
• 1 tbsp garlic (grated)
• 4½ cups cooked rice
• ¼ cup honey
• 2 tbsp soy sauce
• 5 tbsp chicken stock
• 1 tsp sesame oil
• 2 tsp rice vinegar

Instructions

1. Cook enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make about 2-3 cups of cooked rice depending on what kind you use.
2. Add a bit of oil to a skillet over medium high heat. Add the beef and cook until it has browned. Season lightly with salt and then set aside. NOTE: For proper browning, don't break up the meat immediately when you put it in the skillet. Give it some time to develop color.
3. While the beef is cooking, microwave your frozen Brussels sprouts according to the package. Cut the Brussels sprouts into quarters.
4. Using a vegetable peeler, shred your carrots into thin strips. Feel free to buy pre-shredded carrots.
5. In a different skillet, add some oil over medium high heat and place the Brussels sprouts in the pan cut side down so they can develop color. After 3-5 minutes, create some room in the center and add the ginger and garlic and more oil if needed. Cook for 1-2 minutes.
6. Add in the carrots and cook 2-3 minutes or until soft.
7. Mix together the honey, soy sauce, stock, vinegar, and sesame oil until combined.
8. Add the beef and sauce into the skillet with the vegetables and allow the sauce to thicken with the heat. Stir and season to taste.
9. This recipe makes 6 servings. Divide your ingredients evenly between your 6 containers.