Ginger Beef Meatballs with Rice and Crisp Snap Peas

Ingredients

• 500 g ground beef
• 3 tbsp gluten-free tamari
• 1 tbsp maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp olive oil
• 300 g long-grain rice
• 250 g snap peas
• 3 scallions, sliced, green and white parts

Method

1. Cook the rice in salted water until tender.15 min timer
2. Mash the beef with half the tamari, ginger, garlic and cornstarch.
3. Brown the meatballs in olive oil, turning, until deep gold.8 min timer
4. Pour in the remaining tamari, maple syrup and a splash of water; simmer until glossy.4 min timer
5. Stir-fry the snap peas in the same pan until crisp-tender.3 min timer
6. Spoon everything over rice and scatter the scallions on top.