Beef and Asparagus Teriyaki

Ingredients

• 1 tablespoon fresh minced garlic
• Approved beef broth for deglazing
• 14 ounces grass fed ground beef
• 14 ounces chopped asparagus
• Salt (to taste)
• Pepper (to taste)
• Few big shakes of Bragg Liquid Aminos
• 2 tablespoons Approved ketchup (Nature's Hollow)
• 2 shakes of Rice wine vinegar
• A few shakes Onion and garlic powder
• 2 packets Sweet Leaf Stevia
• Chili flakes to taste
• 2 tablespoons sesame seeds
• Handful of chopped scallions

Preparation

1. Weigh the beef and asparagus with a kitchen scale.
2. Chop the asparagus up into bite sized pieces.
3. Chop the scallions and set aside.
4. Heat up a large frying pan to medium-high heat.
5. Add a spritz of Pam or Smart Balance cooking spray to the frying pan.
6. Sauté garlic and then deglaze pan with beef broth.
7. Add ground beef and season with salt and pepper. I just do a few shakes.
8. Once the beef is browned and almost cooked through, I throw in the chopped asparagus.
9. Then I make the sauce by whisking the Bragg's, rice wine vinegar, ketchup, garlic powder, onion powder and chili flakes, and stevia.
10. Pour in sauce and mix together.
11. Top with sesame seeds and chopped scallions. Mix through.
12. Divide equally into 4 servings. And enjoy!

Optional Ideas

• Try with other approved proteins.
• Consider adding thinly sliced free cabbage to bulk up the meal!