Recipe Vortex

1 lb lean ground beef, grass fed

3 garlic cloves, minced

1 tbsp olive oil

1 red bell pepper, diced

1 zucchini, halved

1/2 cup sugar snap peas

1/2 cup carrots, julienne

8 oz mushrooms, sliced

1/2 cup coconut sugar

1/2 cup tamari

1 tbsp sesame oil

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

1/2 tsp black pepper

sliced green onions and sesame seeds for garnish

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove the ground beef and set aside on a plate.

Drain the grease and add 1 Tablespoon olive oil to the skillet. Add bell pepper, zucchini, snap peas, carrots, and mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.