Sort ingredients
kenzie810
QR Code
Listen
Pdf
Cook the rice (if using): bring 2 cups of salted water to a boil in a saucepan. Add the rinsed rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, 11 to 13 minutes. Set aside.
In a small bowl or jar, whisk together the vegetable broth, coconut aminos, rice vinegar, sriracha, sesame oil, and tapioca flour and set aside.
Heat the olive oil over medium heat in a large skillet. Once the oil is shimmering, add the ground beef. Cook the beef, stirring occasionally, until browned all over, 5 to 7 minutes.
Stir in the snap peas, green onion, salt, and garlic and continue cooking until fragrant, 1 to 2 minutes. Pour in the sauce and bring to a simmer, then let cook until slightly reduced, 4 to 5 additional minutes. Salt to taste.
Divide the beef mixture over evenly servings of rice (if using) and garnish with reserved sliced green onion and lime wedge squeeze.