Ground Beef Garden Saute

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This is a great 'after-work' meal. I serve it with steamed rice and a green salad.

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Ingredients

Nutrition

Directions

  1. Spread almonds in a shallow pan and toast in a 350° oven for about 6 minutes, or until golden; set aside.
  2. Crumble beef into a wide frying pan over medium heat and cook, stirring often, until browned; add onion and garlic and cook until onion is soft; add green beans (or zucchini or pea pods) and cook, stirring often, until just tender, about 3-5 minutes.
  3. In a small bowl, beat eggs slightly; then beat in 1 tablespoon soy, ginger, mustard and pepper.
  4. Pour egg mixture over meat and cook until egg is set to your liking, lifting and turning mixture to cook it evenly.
  5. Top with almonds; pass additional soy at the table.
Most Helpful

4 5

I don't know why this is so good but it just is! I was tempted to fuddle with it and use ground turkey or chicken, but I went for the beef, and it was great. I also had to use cashews vs. almonds because it's what I had, AND I added some red chili pepper. We both ate 2 bowlfuls- and I'll make it again likely this week. Thanks!

4 5

This is just so funky and good! We all agreed it tasted great. Wanted to make something a little off the beaten path with ground beef one evening, and this looked intriguing. I used julienned snow peas for the vegetable, along with sliced almonds (instead of slivered). We thought the nuts were great in this. Next time I will probably not mix the soy sauce into the eggs, just because it turns them a muddy dark brown. I'll add just the eggs and let them set and then toss on a little soy sauce after that. We brought the skillet to the table and, alas, we ate every last bite. Kids, too, gave this a big thumbs-up. Thanks!

4 5

This is very good. I made it just like the recipe said,But, next time I make this I am going to add another egg.I used french style canned green beans. Which I think worked very well. Thank you Judy, I will be making this again. Barb