Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. farro | ||
| ¼ c. Hy-Vee less-sodium soy sauce | ||
| 2 tbsp. Hy-Vee rice wine vinegar | ||
| 1 tbsp. fresh garlic, minced | ||
| 1 tbsp. fresh ginger, peeled and grated | ||
| 1 tsp. Hy-Vee packed light brown sugar | ||
| 1 tsp. sesame oil | ||
| 1 tsp. Hy-Vee Sriracha sauce | ||
| 1 tsp. Hy-Vee Select extra-virgin olive oil | ||
| 1 93% lean ground beef | ||
| 2 c. broccoli florets | ||
| 1 medium carrot, peeled and thinly sliced | ||
| 1 red bell pepper, seeded and thinly sliced | ||
| 1 c. sugar snap peas, thawed if frozen | ||
| 2 beefsteak or heirloom tomatoes , about 2 cups, chopped | ||
| ¼ c. green onion, finely chopped |
Things To Grab
- Small bowl
- Whisk
- Wok
Directions
- Cook farro according to package directions. Let stand until cool. In a small bowl, whisk together soy sauce, vinegar, garlic, ginger, sugar, sesame oil and Sriracha sauce. Set aside.
- Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add ground beef, broccoli, carrot and pepper and cook 5 minutes or until beef has browned, breaking up beef as it cooks.
- Add cooled farro and peas. Add soy sauce mixture and cook, stirring constantly, until farro is heated through. Stir in 1 cup of tomatoes.
- Serve stir-fry topped with remaining tomatoes and green onions.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Protein: 23g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 8%