Asian Ground Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp canola oil, divided
  • 1 shallot, diced small
  • ½ large bell pepper, diced small
  • 2 scallions, thinly sliced, whites and greens divided
  • 2 garlic cloves, minced
  • ½” piece ginger, minced
  • 1 lb lean ground beef
  • ½ cup water chestnuts, optional
  • 2 tbsp chopped cilantro
  • 1.5 tbsp tamari or gluten-free soy sauce
  • 1 tbsp gluten-free teriyaki
  • ½ lime, juiced
  • 1 tsp rice vinegar
  • ½ tsp sambal oelek
  • 2 cups cooked rice or 2 heads boston lettuce, for serving
  1. Heat 1 tbsp canola oil in a cast iron skillet or sauté pan over medium heat. Add shallot, pepper and scallion whites and cook, tossing occasionally, until beginning to brown at edges, about 5-6 minutes. Add garlic and ginger and continue cooking until fragrant, about 30 seconds, before removing vegetables from the pan.
  2. Add remaining oil, raise heat to medium-high and spread ground beef in one layer on the pan. Allow to brown on bottom, about 4-5 minutes, before breaking up the meat and turning the pieces over. Once no longer pink, add cooked vegetables back into pan along with remaining ingredients and stir to distribute flavors. Lower heat and simmer for an additional 3-5 minutes.
  3. Serve beef over rice or in lettuce wraps and top with scallion greens.
Recipe by Jackie Ourman at