Quick Easy Hamburger Adobo

Since the holidays I have done nothing new in the cooking department.  I have been remaking all the wonderful holiday treats and old faithful recipes from my collection.

The dish below, Hamburger Adobo, is one of our favorites.  It is one of the few dishes of which John almost always gets seconds.  It also makes great left overs.  It does not freeze well, however, but it is versatile. There is a bit of prep involved, but only one pan gets dirtied.

This dish is a stand alone dinner, but I usually serve some fruit or pickled beets with it.

Hamburger Adobo

2 tablespoons olive oil

1 pound lean ground beef (or shredded chicken, steak, or pork.)

1 onion, diced

2 cloves garlic, chopped

1 cup green bell pepper, cut into thin matchsticks

1 cup red bell pepper, cut into thin matchsticks

2 cups matchstick-cut carrots

1 small head broccoli, cut into florets (or cauliflower)

1/4 cup apple cider vinegar

2 tablespoons coconut crystals

1 dash Worcestershire sauce

2 tablespoons coconut aminos

salt and black pepper to taste

2 cups green beans, cooked (or lima beans, or peas, or other vegetables as desired.)

Directions

Heat the oil in a large skillet over medium-high heat.  I use my electric skillet for this dish.

Cook the ground beef (or other meat) in the hot oil until completely browned, 5 to 7 minutes. 

Add the onion, garlic, green bell pepper, red bell pepper, carrots, broccoli (or cauliflower), apple cider vinegar, crystals, Worcestershire sauce, aminos sauce, salt, and pepper to the skillet. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. 

Stir in green beans (or other vegetable) about 5 minutes before serving.