Per Serving: $1.34
Ground meat is probably my favorite go-to easy meat for the following reasons:
- You don’t have to touch it if you don’t want to.
- It’s super cheap
- It’s already prepped for you.
- It cooks super fast.
- You almost can’t overcook it.
- You can find grass-fed ground beef for a great price (try Costco, or Sprout’s in California)
- It makes some of my favorite foods: miso meatballs, homemade bolognese, breakfast sausage, burgers, American-style tacos…and this! Gingery, easy, cheap, ground pork (or beef) stir fry!
It’s so easy! I love regular ginger pork stir-fry dishes as much as the next ginger-lover, but I’ve always struggled to find that perfect balance where the pork is cooked all the way, but still tender. Plus, meat is really expensive in Japan, so I’ve gotten very used to using ground pork and ground beef. And this recipe is so so easy! One large pan (or wok) is basically all you need.
Here they sell mixed ground meat – pork and beef – and that’s actually what I use for this recipe (and for most!) because it’s so good! If you can manage to get ground pork and beef, I highly recommend you do so, then just mix it together before starting this recipe. You could also use turkey or chicken, but you’ll need to add a bit of oil to cook it.
When I first came to Japan, I ate this every week. I’d just buy meat and mushrooms and whatever vegetables were cheapest, so the price will vary based on your available vegetables. If you want to make it Paleo, swap out the rice for roasted kabocha squash or baked sweet potatoes, and trade in the soy sauce for coconut aminos. Enjoy!
- 1 cup uncooked brown rice
- ½ pound ground pork or beef (or turkey, or chicken - any ground meat will do!)
- 1.5 cups mushrooms, cut into chunks or slices
- ½ medium onion, sliced into wedges
- 1 cup carrots, julienned, or cut into match sticks (I used a julienne peeler)
- 3 Tablespoons grated fresh ginger
- 2 cloves garlic, minced or grated
- 3 cups leafy greens - bok choy, spinach, kale, collards, etc. (I used half bok choy and half spinach, which came to $1.50)
- 3 Tablespoons soy sauce, divided
- ½ Tablespoon vinegar (I use rice wine vinegar, but white or apple cider should do)
- ½ teaspoon chili powder or red pepper flakes
- garnish: sesame seeds and green onions
- Cook rice according to instructions. (I use a rice cooker!)
- Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side. When both sides are dark, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
- Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown. Add the carrots and cook for about 5 minutes more. Add the ginger, garlic, chili powder, rice vinegar, 1 Tablespoon soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
- Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!
I’ve also served this with both soy-sauce roasted kabocha squash and sweet potatoes instead of the rice, so feel free to keep it grain-free with some delicious roasted starches!