Avalanche Lily’s Basic Ground Beef Stir Fry
2 lbs ground beef
1 Tablespoon of coconut oil
1 Medium onion
1 Tablespoon garlic
1 large sweet pepper (red, yellow, orange, or green) or 1 cup of mixed diced peppers
4 large carrots, peeled and diced
2 Grocery store-sized zuchinni, halved and sliced
1 Quart bag diced tomatoes or can of diced tomatoes
Oregano, to taste
Basil, to taste
Himalayan Salt, to taste
In a large cast iron skillet over medium heat, brown ground beef in coconut oil with diced onion and chopped garlic. After it is browned, add peppers, carrots, zuchinni, oregano, basil, salt to taste. Let stir fry together for about 20 minutes. Only occasional stirring is needed.
Meanwhile, cook your rice or pasta.
Plan ahead if serving with spaghetti squash which needs to bake at 350* for about 40 minutes
About 15 minutes before serving add your diced tomatoes. I use my frozen tomato sauce which is in quart sized bags. I try to thaw it ahead of time, but often while still frozen is put on top of the stir fry with a cover to melt it into the stir fry. Continue simmering until ready to serve.
Salt to taste.
We love stir fries. Using this basic recipe, I switch around my spices and ingredients a little bit to make a variety of dishes.
Sometimes I add cumin to this basic recipe.
Other times I will add cumin and chili powder
Sometimes if I have a bit of a sweet tooth, I’ll add a large spoonful of honey.
Sometimes I will add spinach, or broccoli, or green beans, depending on what the mood and availability is.
We serve this stir fry over rice, baked spaghetti squash, or pasta. I love eating it with sliced Avocado. Yes, I love avocado and it will be a very sad day for me when they are no longer available.
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