2 tbsp extra virgin olive oil
1 pound ground sirloin
salt and black pepper, to taste
1/4 cup green onions, thinly sliced
3 tbsp tamari sauce
1 tbsp ginger, grated or minced
1 tbsp sambal
2 tsp extra virgin olive oil
Slice zucchini in half lengthwise, then slices each half into 1/2-inch-thick half-moons. Then. drizzle 1 tablespoon of the oil in the skillet and add the zucchini.
After, add the ground pork, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it’s cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
Drizzle the remaining 1 tablespoon of oil in the pan, spread the zucchini out in one even layer, and let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
Make the sauce: Stir all the ingredients together in a small bowl and set aside.
In a bowl, add zucchini and ground beef. Pour sauce over the dish. Garnish with the scallions.
Ready to serve!
Recipe and image courtesy of www.lowfatlowcarb.com