Asian Beef Stir-fry with Yummy Peanut Sauce

Weeknight meals just got creative!

INGREDIENTS:

1 ½ C cooked jasmine rice (1/2 C rice + 1 C water)

1/3 C + 3 T soy sauce

¼ C loosely packed light brown sugar

½ t sesame oil

1 large garlic clove, grated

¼ C smooth peanut butter

1 t sriracha

Juice of ½ a lime

¾ lbs. 85% lean ground beef

1 t kosher salt + ½ t black pepper

3 T oil

10 baby carrots, cut into slices

2 spears celery cut into slices

¼ to ½ C white onion rough chopped

1 C radicchio leaves rough chopped

¼ C chopped peanuts

Fresh parsley to garnish

METHOD:

• Using a small saucepan with a lid, bring the rice and water to a boil. Cover and remove from high heat, keeping it on a very low heat and cook for 20 minutes. Keep lid on until serving.
•  In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic, peanut butter, sriracha, and lime juice. Using a whisk, blend until smooth. Set aside.
• Bring a large saucepan to very high heat. Add the oil. When shimmering, add the hamburger and the salt and pepper. Break it up while cooking but keep large chunks. Make sure there’s plenty of room in the pan for it to sear. You don’t want it crowded or it will steam and get rubbery. When the meat is almost done, add the carrots, celery, and onion. Blend and cook until the carrots are soft, about 4 – 5 minutes. Add the peanut sauce and stir. Add the radicchio and the peanuts. Turn heat to low and stir until everything is hot.
• Serve over white rice and garnish with parsley.