Japanese style Gingery Ground Beef (Soboro Donburi)

A lower sugar ground beef dish to serve over rice (or on its own) with a slightly sweet ginger, garlic, and soy flavor profile. This dish also includes mukimame (green soybeans out of the pod, typically found in the frozen vegetable section of your local grocery store)

Ingredients

• 1 lb (454g) ground beef (93% lean used for nutrition facts)

• 1/3 cup reduced sodium soy sauce (or use tamari if you're gluten free)

• 3 cloves garlic, minced

• 1/4 cup water

• 1 tbsp sugar (white or brown)

• 1 tbsp fresh ginger, minced (or 1 tsp dry ground ginger)

• 1 cup frozen mukimame (or green peas)

Method:

1. In a large skillet or wok, combine ground beef, garlic, soy sauce, water and sugar. Cook over medium heat, stirring and breaking up beef, until beef is just browned.

2. Add fresh or ground ginger and frozen mukimame or peas, continue cooking until heated through and most of the liquid has cooked off.

Nutrition per serving, assuming recipe is divided into 4 servings: 297.6 calories, 10.9g total fat (4g saturated, 0.3g naturally occurring trans), 99.8mg cholesterol, 645.4mg sodium, 1149.8mg potassium, 12.1g total carbs (1.7g fiber, 5.3g sugar, of which 3.1g are added sugar), 36g protein

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