Veggie and Beef stirfry

My husband said that I am 3 for 3 this week with great tasting dinners! Little does he know this meal just fell together last minute.

It was 4:30 and I had nothing planned. I pulled out some ground beef to thaw earlier in the day but nothing to go with it.

We were out of noodles so I couldn't just do a spaghetti type dish. I didn't have hamburger buns so I couldn't do hamburgers. I then remembered that a couple of months ago, I made a dish with ground beef and vegetables. It was a hit.

Here is a new creation!

The Ingredients:

2 servings of couscous cooked in vegetable stock.

1 lb of ground beef, browned I had brunt pieces on mine!

2 carrots, chopped

1 red bell pepper

4 or so Pole (asparagus) Beans

1 red onion, chopped

1 to 2 cups Kale leaves

Soy Sauce or Bragg's Liquid Amino

Worcerstershire

Salt and Pepper

Garlic Salt

The Directions:

Tear the Kale leaves off the stem and tear into small pieces. In a medium sauce pan add Kale and Red Onion into vegetable stock. I just barely covered the Kale. Boil until the Kale is tender. Add Salt and Pepper and Garlic Salt. About 15 - 20 minutes on High. (watch liquid level)

Saute Carrots, Bell Pepper and Pole Beans. Add Soy Sauce and Worcerstershire.

Add all the ingredients together and mix!