Ingredients
1 c. rice
1 lb. ground beef
2 medium zucchini
1 large green pepper
1 (10 1/2 oz.) can beef broth
1/4 tsp. ginger
2 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tomato, cut in wedges
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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Cook and prepare rice. Brown ground beef. Cut each zucchini crosswise in thirds. Cut each third lengthwise into thin slices. Cut green pepper into 1-inch pieces. When beef is browned, add zucchini, green pepper, undiluted beef broth and ginger. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender crisp. Blend cornstarch and soy sauce in cup; add this to simmering beef mixture, stirring constantly, until liquid is thickened. Serve with rice. Contains 350 calories per serving.