2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce
In a large skillet, brown the ground beef on medium high heat. Set aside in a bowl.
Return the skillet to the heat, and add the canola oil. Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.
My review: I knew I had all these fresh vegetables and I wanted something good to do with all of them. I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger. This was great, I will definitely be making this again! It would be great with broccoli, peppers, and mini corn cobs, too! Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.