Tomato-Farro Stir-Fry

Recipe

Main Dish
Tomato-Farro Stir-Fry

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User Rating

3.9 out of 5 stars
Rate it:
10 ratings

Recipe Data

6
Servings
20min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    193% lean ground beef
    2 c.broccoli florets
    1medium carrot, peeled and thinly sliced
    1red bell pepper, seeded and thinly sliced
    1 c.sugar snap peas, thawed if frozen
    2beefsteak or heirloom tomatoes , about 2 cups, chopped
    ¼ c.green onion, finely chopped

    Things To Grab

    • Small bowl
    • Whisk
    • Wok

    Directions

    1. 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.
    2. 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.
    3. Add cooled farro and peas. Add soy sauce mixture and cook, stirring constantly, until farro is heated through. Stir in 1 cup of tomatoes.
    4. 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%

    Recipe Source:

    Balance July 2017