1 1/2 pound lean ground beef
1 onion, chopped
Small can of Portabello Mushroom chunks
1 cup frozen mixed vegetables
6 garlic cloves, minced
1/2 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
4 teaspoons sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
2 cups hot cooked white or brown rice (We had ours over chow mein noodles)
sliced green onions and sesame seeds for garnish
In a large skillet cook the ground beef, onions, garlic and mushrooms breaking it into crumbles over medium heat until no longer pink. Dump in your frozen veggies.
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.
Celebrating 29 years of marriage in December '17. After over 7 years of remission, Dom's Multiple Myeloma (Cancer of the blood plasma cells- attributed to Agent Orange Exposure while Dom served in Vietnam) has returned. Much of this blog concentrates on our adventure leading up to a Stem Cell Transplant, his remission, and our new adventure.