Welcome to October Secret Recipe Club reveal!
This monrh I reciebed the Micha's blog, Cookin' Mimi. I was excited to pick a recipe after browsing and seeing delicious titles for recipes like, Cajun Sausage and Pasta Skillet, Smoked Sausage and Pierogie Skillet, and Cheesy Ranch Ham and Noodle Skillet. I also loved her post on 5 Family Approve Recipes to Make in a Hurry! I am a blogger who focuses on family friendly meals and loved that Micha's blog had a similar focus! I ultimately decided to make her recipe for Ground Beef and Veggie Stir Fry. The recipe fit my criteria perfectly- quick, easy, and delicious. Kellen loves ground meat and rice, and addition of the veggies is an added bonus! I kept true to the original recipe, but I opted to use frozen stir fry veggies because I had some on hand, and I really like the water chestnuts and carrots. This recipe was delicious and was soooo easy. Kellen was even excited to make some for lunch to school the next day. Thank you Micha for a delicious new recipe my entire family loves.
On a sad note, Secret Recipe Club is coming to an end after the November reveal. I have been with this group for a few years, and with number dropping the lovely ladies that run our club decided that ending on a high note was best. While I will miss the group I totally agree and feel so fortunate that I have gotten to share so many fellow blogger's recipes (and so many of mine were shared as well).
1 pound lean ground beef
3 cloves garlic, minced
½ teaspoon fresh ginger, grated
12 oz frozen stir fry mixed vegetables
¼ cup packed brown sugar
½ cup soy sauce
¼ teaspoon red pepper flakes
2 teaspoons cornstarch
4-6 servings hot white or brown rice
In a large skillet over medium heat, brown the ground beef with the garlic and ginger until the beef is no longer pink. Drain excess grease if necessary (this will depend on how lean the meat is).
Add the mixed vegetable and cook till thawed. Whisk together the brown sugar, soy sauce, red pepper flakes, and cornstarch.
Pour sauce over ground beef and veggies, stir and cook for 3-4 minutes.
Serve over hot cooked rice.