Serves: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 cup of Uncooked brown rice
- ½ cup of Beef broth
- ½ cup of Soy sauce
- 2 tablespoons of Rice wine vinegar
- 2 tablespoons of Toasted sesame oil
- 1 teaspoon of Ground ginger
- 3 cloves of Garlic, minced
- 1 teaspoon of Sugar
- 1 pound of Lean ground beef, 93% lean or leaner
- 3 cups of Kale, chopped
- 1 cup of Red cabbage, sliced
- 1 cup of Carrots, shredded
Instructions
- Cook rice as directed on the package.
- In a small bowl, combine broth, soy sauce, vinegar, sesame oil, ginger, garlic, and sugar. Stir to combine.
- Heat a large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
- Add stir-fry sauce to ground beef; cover and cook for 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Serve vegetable mixture over rice.
Nutrition Facts
Calories: 392kcal
Carbohydrates: 14.6g
Protein: 37.1g
Fat: 20.2g
Saturated Fat: 2.3g
Sodium: 830mg
Potassium: 347mg
Fiber: 1.9g
Sugar: 3.4g
Calcium: 81mg
Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High Protein Beef and Kale Stir-Fry
This dish makes for great leftovers and meal prep for the week. In a sealed container, this will be kept in the fridge for up to 4 to 5 days. Just make sure to let it cool before closing the lid. Alternatively, you can freeze this for up to 3 months.