This recipe is wonderful:
-Three food groups in one recipe to help achieve nutritional balance of some protein, some fat and some carbohydrate along with vitamins and minerals. -Cooking noodles and broccoli together in one pot for fewer dishes (yay!)
-Broccoli is vitamin C rich and beef is iron rich. Vitamin C enhances iron absorption so this dish makes a dream team, especially for those who need all the iron they can get. -Whole grain pasta plus broccoli make a fibre rich, filling dish.
Ingredients For the beef:
1 lb ground beef
1/4 tsp black pepper
1/3 cup soy sauce
1/4 cup water
1 tsp apple cider vinegar
2 tsp brown sugar
1 tbsp + 1 tsp cornstarch
2” ginger, peeled and grated
3 cloves garlic, minced
4 green onions, sliced
For noodles and broccoli:
375 g noodles- I use whole wheat spaghetti noodles. You could also use white spaghetti, instant noodles or chow mein noodles.
Broccoli florets from 1 small head of broccoli or one bag fresh, approx 350g
Instructions
In a jar, shake together the soy sauce, water, apple cider vinegar, brown sugar, and cornstarch. Set aside.
Using a large skillet, cook the ground beef on medium heat, adding pepper. Once the beef is browned, drain and set aside.
Using the same pan, bring the heat to low-medium and add garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.
Pour the sauce into the pan and stir. Allow to thicken.
Add the ground beef back to the pan and stir well to coat with the sauce. Add the green onions and cook until softened.
For noodles and broccoli:
Cook pasta according to package directions. With 2 minutes left, add fresh broccoli to the pot. Once pasta is cooked, strain pasta and broccoli. Mix noodles and broccoli with the beef and sauce in the pot. Voila! You’ve got a one pot wonder with three food groups. If you're lucky you may have some leftovers to take for lunch too!